Skip to content

Instantly share code, notes, and snippets.

@zhm
Created December 23, 2016 23:11
  • Star 0 You must be signed in to star a gist
  • Fork 0 You must be signed in to fork a gist
Star You must be signed in to star a gist
Save zhm/a6d85b0d4f786a57e9bb3c256c2dc592 to your computer and use it in GitHub Desktop.
Biscuits and Gravy

Biscuits

  • 1 pound White Lily self-rising flour
  • 1 1/2 cups buttermilk
  • 1/4 pound frozen butter
  • Salt + Pepper

Gravy

  • 1 pound sausage, any kind you want
  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk
  • Salt + Pepper

Instructions

Biscuits

  • Preheat oven to 425
  • Add flour to large mixing bowl
  • Add salt + pepper to flour and mix. Lots of pepper, but be careful with salt :)
  • Slice up butter and mix in with fingers or use one of these
  • Make a hole in the center of the bowl and pour in buttermilk
  • Using a spoon, mix in the buttermilk as much as possible before using hands
  • Use hands to finish the dough. It should be right on the edge between wet slop and firm dough
  • Flatten dough out and use a pint glass to cut out circles. Or dinosaurs or custom shapes.
  • Place biscuits on a baking sheet, make sure to keep them touching so they will rise
  • Bake for exactly 15 minutes. If making a lot of gravy, start the gravy first because it can take 10+ minutes just to reduce the milk. I usually put the biscuits in the oven right when the sausage is done.

Gravy

  • Brown the sausage in a pan, basically fully cook it to your liking. I like to leave all the fat in the pan to keep it super rich, but you can drain some if you want.
  • Add flour to the sausage and mix around for about a minute or so. Don't let it burn though.
  • Add milk to the pan
  • Bring to a boil, reduce it to a simmer
  • Let it reduce until it looks good, stirring once in a while so it doesn't stick. The thickness is somewhat personal preference.
  • Add salt and pepper until it tastes right
  • Serve!
Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment