How to Make Homemade Biscuits and Gravy

There’s something very comforting about a plate of homemade biscuits and gravy. This classic dish, often enjoyed for breakfast or brunch, brings together fluffy biscuits and rich, savory gravy. At Driftless Provisions, we value the tradition and simplicity of making this meal from scratch. With our easy-to-follow recipe, you can make a delicious and hearty dish that your family will love.

Ingredients You’ll Need

Before you start, get all the ingredients. Here’s what you’ll need:

• For the Biscuits:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp salt
• 6 tbsp unsalted butter or lard (cold and cubed)
• 1 cup buttermilk
• For the Gravy:
• 1, 4.5oz chub of Driftless Provisions Chorizo or Spicy Finnochiona salami – sliced into small chunks
• 2 tbs butter
• 1/3 cup all-purpose flour
• 4 cups whole milk
• 1/2 tsp salt
• 1 ½ tsp black pepper
• 2 tsp fresh thyme (minced)

Step-by-Step Instructions

Making the Biscuits

1. Preheat your oven: Set your oven to 450°F.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda and salt.
3. Cut in the butter or lard: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to mix until the mixture looks like coarse crumbs.
4. Add the buttermilk: Pour in the milk and stir until just combined. Do not over mix.
5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick. Fold the dough over itself a few times to create layers, then pat it out again.
6. Cut the biscuits: Use a biscuit cutter or a glass to cut out biscuits. Place them on a baking sheet lined with parchment paper.
7. Bake: Bake for 12-15 minutes, or until the biscuits are golden brown.

Making the Gravy

1. Cook the sausage: In a large skillet over medium heat, saute salami chunks until some fats begin to leech from the salami. Do not burn!
2. Add the butter: once meat is warmed, add butter to melt.
3. Add the flour: Turn the heat down to medium-low & sprinkle the flour over the cooked sausage. Stir well to combine and cook for 1-2 minutes.
4. Add the milk: Slowly pour in the milk, stirring constantly to stop lumps. Keep cooking, stirring often, until the gravy thickens.
5. Season: Add salt and pepper to taste.

Once both the biscuits and gravy are ready, split the biscuits in half and ladle the gravy over the top. Serve hot and enjoy the comforting flavors of this classic dish!

Serving Suggestions

Once your biscuits and gravy are ready, try these serving ideas to make your meal even more enjoyable:

• Classic Style: Serve the biscuits and gravy as they are, with a side of scrambled eggs or fresh fruit for a complete breakfast.
• Vegetarian Option: Use a plant-based sausage instead of traditional sausage to make a vegetarian version of this classic dish.
• Extra Toppings: Consider adding shredded cheese, chopped green onions, or a dollop of sour cream on top of the gravy for added flavor and texture.

Enjoy your homemade biscuits and gravy with a hot cup of coffee or tea, and savor the comfort of this hearty meal. For more delicious recipes and high-quality, ethically sourced meats, visit our recipe page: Driftless Provisions.

Tips for Perfect Homemade Biscuits and Gravy

Making homemade biscuits and gravy can be a delightful experience, especially when you follow these tips. Whether you're a seasoned cook or a beginner, these pointers will help you get the best results.

• Use Cold Ingredients: For flaky biscuits, make sure your buttermilk & butter or lard are cold. This helps create those lovely layers.
• Don't Overwork the Dough: Mix your biscuit dough just until it comes together. Overworking can make the biscuits tough.
• Season Your Gravy Well: A good gravy needs a balance of flavors. Taste as you go and adjust the seasoning with salt and pepper.
• Cook the Sausage First: When making gravy, start by cooking the sausage. The drippings add a rich flavor to the gravy.
• Use Butter (or Whole) Milk: For a creamy gravy, buttermilk or whole milk works best. It provides a richer texture compared to low-fat milk.
• Keep an Eye on the Heat: When making gravy, cook on medium heat. This helps prevent burning and ensures even cooking.