Are you craving a plate of warm, comforting biscuits and gravy? Look no further, because we have the perfect recipe that will satisfy your taste buds and warm your soul.

Biscuits and gravy are a beloved Southern delicacy that can be enjoyed any time of the day. Whether you're looking for a hearty breakfast or a comforting dinner option, this dish is sure to hit the spot.

The key to making perfect biscuits and gravy is nailing the biscuits. As one of the main components of the dish, the biscuits must be light, fluffy, and flavorful.

But don't worry, you don't need to be a master baker to make great biscuits. The secret is in the ingredients - all-purpose flour, butter, baking powder, and buttermilk. With just a few simple steps, you can have biscuits that will make your guests think you spent hours slaving away in the kitchen.

Now, onto the gravy. This rich, savory accompaniment is what sets biscuits and gravy apart from other breakfast dishes. With a base of sausage and a roux made with butter and all-purpose flour, this gravy is bound to be a crowd-pleaser.

If you're feeling adventurous, you can even add a dash of cayenne pepper or hot sauce to give your gravy a bit of a kick.

And there you have it, the irresistible recipe for perfect biscuits and gravy. So what are you waiting for? Gather your ingredients and get cooking!

We promise you won't regret it - indulge in this comforting delight and treat yourself to a meal that'll warm your heart and stomach alike.

Ingredients:

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter (cubed)
• ¾th cup buttermilk
• 1 lb breakfast sausage
• 4 tbsp all-purpose flour
• 3 cups whole milk
• Salt, pepper, and paprika for seasoning
• Chopped fresh parsley for garnishing (optional)

Instructions:

Preheat the oven to 450°F. Line a baking pan with parchment paper or Silpat baker’s mat.

1. In a large bowl, mix flour, baking powder, and salt until evenly combined.
2. Add the cubed butter to the bowl and cut it using a pastry blender or use your fingers to rapidly rub the cubed butter into the flour mixture until it becomes a coarse meal.
3. Stir buttermilk into the flour mixture slowly until the dough comes together. Do not over mix it.
4. Sprinkle flour onto work surface and empty the dough onto it. Knead it a few times by folding in it half and patting it flat before folding it again. The end result should be a nicely domed piece of dough.
5. Cut out the biscuits from the dough with a biscuit cutter and put the biscuits onto the prepared baking sheet. Make sure that each biscuit is slightly touching the other. This could help them rise better.
6. Cook for around 15-17 minutes, rotating halfway when the biscuits surfaces has turned light brown with brushes of butter across centers.
7. As the biscuits bake, cook the breakfast sausage at medium-high heat in a saucepan, turning frequently so it fully browns on all sides. Once the sausage is cooked, move it to a plate and set it aside. Keep the grease in the skillet.
8. Into the skillet put some flour adding extra if needed to the leftover grease inside as there must be a loose transparent paste being formed. Start pouring milk in, slowly continuing strirring just as you would while stirring gravy. Let the gravy cook while whisking frequently.
9. When thickened, season it up really well, then add the canned hot drained sausage to pan stir, taking it off some moments in advance or whenever its ready to serve.
10. To plate it up. Slice the biscuit into two and layer the white gravy atop of the halved biscuits side after that now crumbled bits of sausage loaded on the gravy on the topmost, ideally with sprinkled chopped parsley or any optional garnish.
11. Serve hot!

Nutrition:

(per serving)

• Calories: 650
• Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 130mg
• Sodium: 1275mg
• Potassium: 749mg
• Carbohydrates: 37g
• Fiber: 1g
• Sugar: 6g
• Protein: 23g