Easy and Fast Biscuits with a Gravy Recipe

Biscuits First and then I'll have the Gravy Recipe

Makes: 7-9 Biscuits

Takes: 30-45 minutes

Difficulty: You can do it, I promise

Prep:

Line a baking sheet with a piece of parchment paper and preheat the oven to 410 degrees F (210 degrees C).

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 tablespoons baking powder

1 teaspoon salt

115 grams unsalted butter - cubed and frozen

1 cup cold buttermilk (if you don't have buttermilk you can mix 1 cup of milk and 1 tablespoon of lemon juice and set off to the side for 10 minutes)

2-3 tablespoons of milk for brushing over the biscuits

Instructions:

- Step 1 - Combine the Dry Ingredients

In a large bowl, combine and mix the 2 1/2 cups of flour, the 1 1/2 tablespoons baking powder, and 1 teaspoon salt.

- Step 2 - Add Cold Butter

Add the 115 grams of cubed cold butter to the flour mixture.

Using a fork (or your bladed dough blender if you have one. (That is fun to say, ha!)) and work the butter into the dough.

Resist the urge to use your hands because you want the butter to stay cold.

Using your fork, press the butter into the flour mixture until the flour seems to be covered in butter and your butter is about the size of a pea.

- Step 3 - Add Wet Ingredients

Add the 1 cup of buttermilk to the butter and flour mixture.

Using a spatula, mix the dry and wet ingredients together just until it sticks together - it will be very crumbly.

- Step 4 - Start Shaping

Dump the dough onto a floured counter and press the dough together until it forms a crumbly rectangle.

- Step 5 - Folding

Now that you have a rectangle,f old the dough in half.

It will be crumbly, resist the urge to fix it.

If your dough is sticking to the counter, add a little more flour under it.

Press the dough into another rectangle, but in the other direction and fold again.

Repeat this process 3 or 4 more times.

- Step 6 - Cut out the Biscuits

Press the dough out one more time until it is about 1 inch think.

Using a round cutter, cut as many biscuits out of the dough you have shaped

and place them on the prepared baking sheet about 1/2 inch apart.

I know...mine are not 1/2 inch apart, but I fixed it after I had taken this photo.

Don't judge me!

- Step 7 - Don't Toss the Dough!

Press the dough together and cut out more biscuits.

These biscuits will not be as pretty as the first, that is okay, but they still have the right to be a biscuit.

If you still have some dough left, place the dough into your cookie cutter and press the extra dough into the circle to create 1 last biscuit.

-Step 8 - Bush the Tops

Brush the 2-3 tablespoons of milk over top the biscuits until completely covered.

Toss the remaining milk.

- Step 9 - Bake

Bake the biscuits for about 12-17 minutes in the preheated over until the tops are golden brown and the bottom of the biscuit is also golden brown as well.

Gravy Instructions

Ingredients:

1 small red onion - diced

6 links of sausage

Thumb thick piece of bacon (German measurements...)

115 grams of butter (can change with how much fat is in the meat)

About 1/2 cup of flour

About 2 cups of milk

1 teaspoon of Italian seasoning

1/2 teaspoon cayenne pepper

salt and pepper

- Step 1 - Dice the Onion

Dice the 1 red onion into 1/4 inch pieces and set aside.

- Step 2 - Prepare the Meat

If your using sausage links, remove the casing and set the sausage aside (toss the casings).

Since we live in Germany, we used German Bratwurst, but you can use any type of Bratwurst, make your own, or flavor your own meat.

Then slice the "thumb thick" bacon in half and then into pieces.

In Germany, we get bacon from the butcher and can order in different thickness. A thumb thickness is literally the thickness of your thumb. This was also smoked black forest ham - also known as bacon here.

- Step 3 - Cook the Meat

Heat the pan to medium-high heat.

Once the pan is warm, add a slab of butter into the warm pan and also the sausage.

Break the sausage into pieces with a wooden spoon and cook for about 5 minutes before adding the chopped bacon.

We add the bacon a little later, so that it is easy to break apart the sausage.

Turn the heat down to medium-low and cook the bacon and sausage until the sausage is cooked through and no longer pink.

- Step 4 - Add Onions

Add the onions to the meat mixture and cook until they are translucent - about 3 minutes.

- Step 5 - Add Butter and Flour

Add a few large pieces of butter.

If your meat seemed to contain a lot of fat, use a little less, but if your pan is seeming a little dry, add a few large slabs.

Sprinkle some flour into the meat mixture.

You ask how much? Until the flour soaks up a lot of the fat.

And then cook the mixture for about 5 minutes to cook out the flour flavor - yes flour has flavor (Michael said you don't want that in your gravy).

- Step 6 - Add the Milk

Add a splash of milk to the meat mixture and stir making sure there are no clumps.

The cream will thicken up quickly and that is when you can turn the heat up to medium-high and add more milk, but just enough until the meat it covered.

Continue stirring until it starts to boil and then turn it down to low and let it simmer for 10-15 minutes.

If you want your gravy thinner, add more milk, if you want it thicker, cook it for a little longer.

- Step 7 - Add Seasoning

Once the gravy has reached your preferred consistency, add salt and pepper to taste and then add your desired spices - we added 1 teaspoon of Italian seasoning and 1/2 teaspoon cayenne pepper.

Mix well, and then serve!

- Step 8 - Serving

Split your freshly baked biscuits in half and then spoon a gracious amount of your homemade gravy on top.

ENJOY!!

P.S. I unfortunately did not make this gravy because I am not the best of cooks, but instead my partner, Michael, put it together. However, I did make the biscuits, so it was a team effort!

I really hope you enjoy our recipe and let us know if you have any questions!