Biscuits & Gravy
615kcal20.8g protein37.1g fat49.2g carbs~$1.16/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup |  flour (all-purpose) |
| 2 tsp |  baking powder |
| ¼ tsp |  baking soda |
| ¾ tsp | salt |
| 6 tbsp |  butter (frozen, grated) |
| ¾ cup |  buttermilk (cold) |
| 8 oz |  breakfast pork sausage (bulk, casings removed) |
| 3 tbsp | flour (for the roux) |
| 1 ¾ cup |  milk (whole) |
| 1 tsp |  black pepper (coarsely ground) |
| ½ tsp |  sage (dried, rubbed) |
Optional
Not counted above. The dish works without them.
| 1 tbsp | butter (melted, for brushing) |
| ⅛ tsp |  cayenne pepper |
| 1 tsp |  hot sauce |
| 2 tbsp |  scallion (sliced) |
Steps
- Mix2 mindry, cold bowlflour + baking powder + baking soda + salt, whisked to distribute the leavener evenly — a pocket of undispersed baking soda tastes soapy and turns that spot of crumb yellow
- Grate3 minbutter frozen solid+ grated frozen butter, tossed with fingertips until every shred is floured and still distinct; those shreds are the layers, and butter that has warmed to smearing point makes one dense cake instead
- Fold2 minminimal handling+ cold buttermilk, folded just until a shaggy mass forms with dry flour still visible at the edges — the acid is reacting with the soda from this second on, so working time is now finite
- Knead3 minlightly floured benchpat to a 1-inch slab, fold in thirds, pat and fold twice more, then cut 4 rounds with a straight-down press; twisting the cutter seals the cut edge and the biscuit rises lopsided
- Bake14 min450°F, biscuits touching sidesbiscuits on a hot sheet, sides just kissing so they climb each other, until the tops are deep gold = biscuits; brush with melted butter out of the oven
- Fry8 minmedium-high, single layersausage broken into rough chunks, left undisturbed until one side crusts, then broken down — do not drain the fat, the rendered fat and the browned fond are the entire flavour base of the gravy
- Mix3 minmedium heat+ flour stirred into the fat until it coats the meat and smells like toast rather than raw paste; under-cooked roux tastes chalky no matter how long the gravy later simmers
- Simmer8 minlow, whisking constantly+ milk added in three stages, each fully absorbed before the next — dumping it all at once drops the pan temperature and the flour clumps instead of hydrating; + black pepper + sage, and cook until it coats a spoon and just holds a line = gravy. It thickens further off heat, so pull it looser than you want it
- Top1 minbiscuits split hotsplit biscuits, cut side up + gravy ladled over so the halves stay visible and the crust hasn't time to go to paste