When the English colonized what is now the United States, they brought with them their iconic anytime baked good, the scone. American biscuits are derived from English scones, and when settlers moved south, biscuits and gravy emerged as a regional specialty. This happened sometime after the Revolutionary War, when the South had little money and resources and people needed a cheap breakfast before working long days on a plantation. Pigs were brought to the South as far back as the first Jamestown colony, so the gravy was often thickened with pork meat and fat.
Recipe Servings: 7
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
For the Biscuits:
- 2 cups all-purpose flour, plus extra for dusting
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 tsp salt
- 6 Tbsp unsalted butter, cold
- ¾ cup whole milk, cold
- Water, as needed to moisten dough
For the Gravy:
Directions
- Preheat oven to 425°F. Line a cookie sheet with parchment paper.
- Sift flour, baking powder, sugar, and salt into a large bowl.
- Cut cold butter into flour mixture using a pastry cutter until dough resembles coarse crumbs.
- Add the cold milk and use a spoon to stir until just combined.
- Lightly dust a surface with flour and turn dough out onto it. Work dough, adding small amounts of water or flour if the dough needs it. Flatten the dough, fold in half, and repeat 5–6 times.
- Flatten to about 1 inch thick and use a biscuit cutter or the rim of a glass to cut dough into circles. Drop circles onto baking sheet and bake for 10–12 minutes.
- Add cooking oil to a large saucepan over medium-high heat. When oil is hot, add sausage, crumbling as it cooks.
- When sausage is browned, sprinkle ¼ cup flour over sausage and cook 1 minute longer. Pour milk and red pepper flakes (optional) into saucepan and cook, stirring frequently, until mixture has thickened.
- When biscuits are done, slice in half and spoon gravy over.
To Make the Biscuits:
To Make the Gravy:
To Serve:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.