Biscuits and Sausage Gravy

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💡 Pro-Tips for Perfection

 

  • Keep it Cold: For the flakiest biscuits, ensure your butter and buttermilk are as cold as possible. Some people even freeze the butter for 15 minutes before using it!
  • Don't Overwork the Dough: Mix the biscuit dough just until combined. Overmixing develops gluten, which results in tough, dense biscuits instead of light, flaky ones.
  • The Power of the Roux: The 1:1 ratio of fat (drippings) to flour is the foundation of the gravy. If your gravy isn't thickening, you likely need to simmer it longer or perhaps needed a touch more flour in the roux stage.
  • Cold Milk for a Smooth Gravy: Adding cold milk to a hot roux helps lower the temperature and prevents the starches from clumping immediately, resulting in a smoother gravy.

Enjoy this truly classic Southern delight!

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