Biscuits and Gravy

Recipe

Breakfast
Biscuits and Gravy

Primary Media

Green-rimmed plate of biscuits covered in sausage and gravy

User Rating

4.13 out of 5 stars
Rate it:
8 ratings

Recipe Data

8
Servings
25min
Prep
47min
Total

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    Description

    This southern breakfast favorite comes with homemade biscuits and a homemade pork gravy.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Biscuits
    2 c.Hy-Vee all-purpose flour
    2 ½ tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    5 tbsp.Hy-Vee unsalted butter, cold, cut into small pieces
    ¾ c.buttermilk
    3 tbsp.Hy-Vee honey
    Gravy
    1 lbs.Hy-Vee Blue Ribbon mild pork sausage
    c.Hy-Vee unsalted butter
    2(12-oz. each) cans Hy-Vee evaporated milk
    tsp.Hy-Vee freshly cracked black pepper

    Things To Grab

    • Medium bowl
    • Pastry blender
    • Rolling pin
    • 2-1/2-inch biscuit cutter
    • Large baking sheet
    • Parchment paper
    • Large saucepan
    • Slotted spoon
    • Whisk

    Directions

    1. Preheat oven to 400 degrees. In a medium mixing bowl stir flour, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Chill 10 minutes.

    2. Combine buttermilk and honey, stirring with a whisk until blended. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface. Knead 6 to 8 strokes.
    3. Lightly roll dough into a (1/2-inch-thick) 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding of piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat into a 3/4-inch thickness. Cut dough with a 2-1/2-inch biscuit cutter.
    4. Place biscuits 1 inch apart on baking sheet lined with parchment paper. Bake 12 to 14 minutes or until golden.
    5. Meanwhile, cook sausage in a large saucepan. Remove sausage with a slotted spoon and set aside, reserving drippings in saucepan.
    6. Add butter to drippings and melt over medium heat. Gradually add flour, whisking constantly until smooth. Gradually stir in evaporated milk, continuing to whisk constantly.
    7. Return sausage to saucepan and heat until thickened and bubbly. Season with black pepper.
    8. Cut the biscuits in half horizontally and serve warm topped with sausage gravy.

    Nutrition facts

    Servings

    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 85mg
    • Sodium: 380mg
    • Total Carbohydrates: 35g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 4%
    0%
    Iron 10%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.