This biscuit and gravy recipe is the nut. Super easy and delicious. The biscuits have lots of layers and beautiful height. The sausage gravy is so yummy and the easiest gravy recipe I have ever found. While I was in Chicago a couple of weeks ago, I made them for Rachel and Niles. I am pretty sure they were a hit. Each of them had two biscuits lathered with gravy. I overheard Niles say, more then once, “that they look and taste like real biscuits.” The best compliment ever.
I experimented with great success, making the biscuits and freezing them prior to baking. When I was ready to bake the biscuits, I let them thaw on a cookie sheet then followed the baking instructions. Success!
This weekend we made bacon, egg and cheese biscuits for breakfast! They were unbelievable. I usually make a double batch and freeze a half dozen for later. They are so good that it is hard to keep them in stock. Good thing they are so easy and quick to make!
**Update – We’ve learned a few things about making this recipe since we originally posted it. Instead of using butter flavored Crisco, I use butter. Butter is always better. Be sure to use cold butter, cut up into little pieces. When I put it into the flour mixture I stir it first making sure the butter is covered with the dry ingredients, then I start to use the dough cutter. When you mix the dry ingredients with the wet ingredients the dough will be very sticky. Sprinkle some parchment with a little bit of GF flour and start to knead the dough adding small sprinkles of flour until the dough is just to the point of no longer being sticky. Then start folding over the dough. Lots of times. This gives you the nice layers. Also with the gravy, you can use 1/2 lb. to 1 lb. of sausage. All other gravy ingredients can remain the same.
- 2 cups GF flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 Tbs. white sugar
- 1/3 cup butter flavored Crisco
- 1 cup milk
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk. Dough will be wet and sticky. That is o.k.
- Turn onto a floured surface. Sprinkle with a little flour on top. Knead dough 4 or 5 times. If the surface or dough gets sticky again sprinkle surface and top of dough again with flour. Knead 4 or 5 times. Repeat until you get a dough that has been kneaded around 20 times and is no longer sticky/but not dry.
- Pat dough to 1 inch thick. Cut biscuits out with large cutter or glass dipped in flour. Place biscuits on ungreased baking sheet.
- Bake about 13 minutes until edges and bottom are lightly brown. Keep an eye on them and shorten the time if you use a darker cookie sheet.
- Brush tops with melted butter.
- Wait until they have cooled before you shove them in your mouth!
- I pound Jimmy Dean All Natural Sausage
- 1/4 cup GF flour
- 2 cups milk
- Salt and black pepper to taste
- Crumble and cook the sausage in a large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve over hot biscuits. Refrigerate left over gravy. Store biscuits at room temperature.