Biscuits and Gravy

May 8, 2020
Created by Harmons
1 hour
Serves 8-10
  • Biscuits
  • 3 cups unbleached all-purpose flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 cup chopped green onions, green parts only, plus more for garnish
  • Gravy
  • 1 Tbsp olive oil
  • 1 shallot, minced
  • 1 lb country style sausage,
  • Salt and freshly ground pepper
  • 1/4 cup unbleached all-purpose flour
  • 1 tsp smoked paprika
  • 2 1/2 cups whole milk
  • Salt and freshly ground pepper

Preheat oven to 400°. Line 2 baking sheets with parchment paper or silicone mats.

To make the biscuits, in the bowl of a food processor with the blade attachment, add flour, baking powder, and salt and pulse to blend. Add butter and pulse until dough resembles coarse crumbs. While pulsing, slowly add buttermilk and sour cream until dough just comes together and is no longer crumbly. Roll dough into a square. Fold into thirds and thirds again, roll out into a square. Add green onions and fold into thirds and thirds again. Roll out until ½” thick. Cut with 4” biscuit cutter and place on prepared sheets and bake until golden brown, 15-17 minutes. Transfer to a wire rack to cool completely. Cut biscuits in half.

To make the gravy, in a large frying pan over medium-high heat, add oil. When oil shimmers, add shallot and cook until translucent, about 3 minutes. Add sausage, breaking it up into pieces. Season with salt and pepper and cook until no longer pink, about 10 minutes. Sprinkle  flour and paprika over sausage, stir to combine, and cook about 2 minutes. Add milk, season with salt and pepper and cook, stirring often, until thick, about 7 minutes. Place 2 biscuit halves on each plate. Pour spoonfuls of gravy over halved biscuits. Season with salt and pepper and garnish with green onions.