Nothing says Saturday Morning like quality, made-from-scratch biscuits and gravy. Until very recently, I’ve been working almost every Saturday which has typically made the ones that I am home that much sweeter. These images taken definitely show the before – as there was nothing left after we ate breakfast! What is not pictured, however, is the copious amounts of thick cut hickory bacon I pan-friend and consumed while my amazing wife Bethany took these incredible photos!
While handling the kiddos in the morning makes me tired, nothing rejuvenates me like the idea of fresh biscuits and gravy (and bacon). This recipe is a staple in the Barber household. I am constantly tweaking recipes to make them better, but I can’t imagine wanting to change this.
I have found through discussions with friends and family, but also through trial and error, that people are afraid of making biscuits. It’s not that they are afraid to bake – but they are afraid of failure because lets face it, there are some store bought biscuits that really are phenomenal. What store bought biscuits can’t give you is a feeling of accomplishment and complete control over what your family consumes.
After many attempts, I believe I’ve made this recipe as resilient as possible – if you follow the instructions you will get to have your biscuits and eat them, too. A couple of important tips while making biscuits includes:
1. Do not overwork the dough – every time you knead it, more gluten is formed. Overdeveloping the gluten will make your biscuits very tough.
2. Use a biscuit cutter – if you use a glass or a cup, you will crimp the edges of the biscuit together preventing the biscuits from rising well.
3. Make sure your butter is frozen – if it’s not, it will fuse with the flour as you mix it and the biscuits will be tough.
I hope that this recipe treats you as well as it treats our family! We so look forward to this meal and hope you do too! Now get baking – and don’t forget to cook some bacon while your biscuits are rising in the oven!
Southern Style Biscuits & Gravy
- 2 cups bread flour bread flour makes them extra fluffy
- 4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 4 tbsp salted butter Frozen, shredded
- 1 cup buttermilk chilled
- 1 tbsp salted butter, melted. for brushing biscuits
- 1 lb Jimmy Dean Maple Pork Sausage *alternative can be found below
- 1 tbsp bacon fat / salted butter
- 1/4 cup all purpose flour
- 2 1/3 cups whole milk can substitue with skim
- 1/2 tsp salt
- 1/2 tsp pepper
To make the biscuits:
- Preheat the Oven to 450°
- Throughly mix all dry ingredients in a bowl.
- At this point, take the frozen butter out of the freezer and shred it using the larger side of a cheese grater.
- Mix all of the frozen butter directly into the dry ingredients, taking care to quickly distribute them evenly.
- Make a hole in the middle of the bowl, pouring the buttermilk directly in the center. Mix with a spatula just until the ingredients are combined. It should be very sticky.
- Place the dough on a floured surface and fold it 4-5 times. At this point gently roll it to 1 inch thickness. Could out 2 inch biscuits gently and place them on a pan. Try to do as many as possible without reworking the dough as the first "pass" of biscuits will certainly be the best tasting.
- Brush melted butter on top of biscuits and bake for 15-20 minutes, until golden on top.
To make the gravy
- Turn your skillet on medium heat and heat the fat (bacon grease/butter) on it.
- Place the sausage onto the pan and mix accordingly. Stir consistently to get an even browning of the meat. If you opted to use maple syrup, use it now.
- Once you are sure the meat has been mostly cooked, add the flour. Allow it to cook for 2 minutes while stirring it, giving the flour time to cook and brown (extra flavor!)
- Slowly add the milk, stirring constantly. Once this has been done, add the salt and pepper. Definitely taste it and if more is needed, do so accordingly.
- Place the gravy on "low" and top the fresh biscuits with it as soon as possible! Enjoy!