First off I really like flaky biscuits. But surprisingly I had never actually made them from scratch until I went to culinary school. Of course I had made them from the those containers of dough that POP open when you press the seam, but trust me it really isn’t the same. Once I made my schools recipe I couldn’t go back. And neither will you.
If I had any homemade freezer jam I probably would have just made biscuits and put jam on them but I don’t so I made biscuits and gravy. I mean who can pass up biscuits and gravy?
I found this recipe from Bon Appetit. The recipe says to do ahead. I didn’t do this because that would require a lot more planning than I’d like to do for a Sunday breakfast. It still tastes great if you don’t. They just say to do it because it allows the spices to bloom if you let them sit over night.
Ps this recipe makes A LOT. Which is great for a crowd but if you are just a party of one it equals a lot of leftovers. But it is very easy to half the recipe
makes about 10 biscuits depending on the size of your cutter
3 1/2 cups all-purpose flour
2 tbsp Sugar
2 tbsp baking powder
2 tsp salt
6 oz (1 stick + 3 tbsp) cold butter
12 oz milk
- Pre-heat oven to 375 degrees. Get baking sheet with parchment paper, and cutter ready. I used a 2 1/2 inch cutter.
- Sift dry ingredients together into a medium sized bowl.
- Cut or grate butter into dry ingredients. And pinch/ rub* butter into the dry ingredients. Bigger chunks = flaky; small chunks to coarse corn meal = tender. You can put it into the fridge if the butter gets too warm.
- Add half of milk to moisten butter flour mixture
- Add more if needed. You want the dough to come together and for there to be no wet or dry spots. But don’t over work the dough or the biscuits will become tough.
- Flour table, and knead around 4 times
- Roll to 3/4 inch think
- Cut straight down,* DON’T TWIST!
- Put the biscuit up-side-down on the baking sheet*
- Brush TOP ONLY with milk. If the milk runs down the sides of the biscuit it will seal the edges
- Bake for 10 minutes and rotate pan, bake for another 5-10 minutes or until lightly golden brown on top. Bake for a total of 15- 20 minutes
Tips and Tricks
1. when I say pinch I mean to rub/ squish the butter between your middle, index finger, and thumb. Just like in the pie dough recipe
2. If you twist the cutter as you push down you will seal all of the flaky layers you just created. And try to push down evenly.
The top portion of the biscuit compacts so putting it one the bottom helps keep the dough flaky
Biscuits and Sausage Gravy
makes 6 cups+
Ingredients for sausage gravy
1 pound breakfast sausage ( like to have sausage in every bite, but you can 1/2 it)
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.
Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. This recipe makes a lot so remember to salt accordingly.
DO AHEAD: Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.