Yield: 12-14 biscuits
Rosemary Cheddar Biscuits & Sausage Gravy
Prep Time:
5 minutes
Cook Time:
12 minutes 10 seconds
Total Time:
17 minutes 10 seconds
I was born in Missouri, and grew up loving this Southern breakfast staple. This is my first attempt at creating my own biscuits, and they are flaky and yummy.
My grandma taught me how to make the perfect gravy, using browned sausage and milk. The key to getting thick gravy is to mix the flour and milk separately, so the flour dissolves. This makes sure you don’t have lumpy flour bits in the gravy.
This dish is rich and tasty, and will leave you with a full belly. It’s perfect for winter brunch on the weekend. I also love making it for dinner too.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 8 tablespoons cold butter, grated
- 1/2 cup cheddar cheese, grated
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 3/4 cup cold milk
- For the Sausage Gravy:
- 1 lb ground sausage
- 2 cups milk
- 2 tablespoons flour
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Whisk together the flour, baking powder, salt, rosemary and thyme in a medium-sized bowl.
- Grate the cold butter into this mixture, and add in the grated cheese too. The butter must be cold to grate it nicely.
- Add the cold milk to the flour mixture and combine with a wooden spoon.
- Using your hands, work the dough together till all ingredients are combined. On a floured surface, knead the dough. This will help create a flaky dough.
- Press the dough out to about 1/2 inch thickness. Using a biscuit cutter, or something with a round shape, cut out biscuits and place on an ungreased baking sheet.
- Cook biscuits in the preheated oven about 10-12 minutes. Keep an eye on them to make sure they don’t get too brown on the bottom. Take out when the biscuits are golden and feel solid when pressed.
- While the biscuits are cooking, it’s time to make the gravy. I like using the Jimmy Dean sausage rolls, which are found in the freezer section of the store. Brown the sausage in a large frying pan until cooked through. Break the sausage into small pieces with a spoon as it browns.
- Once the sausage is done, add in the milk and stir.
- In a small bowl, add the flour and spoon some of the milk from the frying pan into it. Whisk together till the flour dissolves and creates a thick milky paste.
- Add this flour mix to the frying pan, stirring to combine. Simmer on low heat till the gravy has thickened, about 5 minutes. Salt and pepper to taste.
- To serve, cut a biscuit in half and top with the sausage gravy. Enjoy!