I love biscuits and gravy! It’s probably my favorite breakfast–it’s certainly the dish I order most often when we go out for breakfast–but this buttermilk biscuit recipe and gravy are pretty easy to make at home, and biscuits can be used for any meal–not just for breakfast. I’m using mushrooms for this gravy recipe, but sausage can easily be substituted if you’re in a meaty mood. It’s an awesome gravy for a buttermilk biscuit, but it’s also pretty tasty on chicken fried steak or meatloaf.
Buttermilk Biscuit Recipe Ingredients:
4 cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
1 tsp BAKING SODA
1 tsp SALT
1 Tbsp SUGAR
1 cup BUTTER (diced, chilled)
1½ cups BUTTERMILK (chilled)
(plus buttermilk for brushing biscuit tops)
Buttermilk Biscuit Recipe Directions:
In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.
Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.
On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness. Do not knead or “handle” the dough too much.
Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.
Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter–this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.
Mushroom Gravy Recipe Ingredients:
oil/butter for sauteeing onion/mushrooms
½ cup chopped ONION
8 oz sliced MUSHROOMS
½ cup BUTTER
½ cup ALL-PURPOSE FLOUR
2 cups MILK
about 2-3 tsp SALT (or to taste)
1 tsp BLACK PEPPER (or to taste)
½ tsp ground SAGE
2 tsp WORCESTERSHIRE SAUCE
1 tsp HOT SAUCE
1 tsp dried THYME
….experiment with whatever seasonings you like
Mushroom Gravy Recipe Directions:
Heat 1-2 Tbsp oil in a skillet on medium high heat. Add onions and saute for 2 minutes. Add mushrooms and continue sauteeing until browned. Stir in a little salt and pepper. Remove onions and mushrooms from skillet and set aside for later.
Return skillet to the heat and add ½ cup butter and melt. Once melted, add in a little of the ½ cup flour. Stir until smooth, and then continue to slowly add and stir the flour into the butter until the entire ½ cup of butter and ½ cup of flour have been incorporated –this is a roux, a traditional thickener for sauces.
Continue stirring the roux, slowly adding milk over several minutes until the the gravy is smooth and creamy. I use almond milk in this recipe, but most any kind of milk will work. Return the mushrooms and onion to the mix and continue stirring with the burner still on med to med-high heat. Add sage, thyme, worcestershire sauce, salt, pepper, and hot sauce –or anything else you’d like to try. Add more milk as needed to achieve the desired consistency. And that’s it.
If the gravy sits around for a bit, just heat and stir in more milk–you can do this the next day, too, if you have gravy leftover.
This gravy is great over a buttermilk biscuit, but it can also be used for many entrees, it’s especially good on country fried steak or meatloaf. If you’d rather have sausage gravy than mushroom gravy, just making exactly the same way, only subbing the sausage for mushrooms, and making sure to thoroughly drain the grease from the cooked sausage before adding it back into the skillet.
Give this Buttermilk Biscuit and Gravy recipe a try and let me know what you think, and bon appétit!
And for another awesome breakfast dish, try this fancy-pants omelet recipe.