Share, , Google Plus, Pinterest,


Posted in:

Homemade Biscuits & Gravy Recipe | Sausage Gravy Recipe

Biscuits and gravy baked on Rada Stoneware.

Biscuits and gravy is a classic recipe good for both breakfast and dinner. Have you typically made biscuits and gravy with store-bought mixes? Well it’s time to drop that habit and try something far more delicious! Make your own biscuits and gravy with special seasonings, rubs, and techniques. Chef Blake and Rada Cutlery will show you how!

How to Make Homemade Biscuits & Gravy

Ingredients you will need:

Biscuits and gravy ingredients

  • 4 cups all-purpose flour
  • 2 Tablespoons kosher salt
  • 2 Tablespoons baking powder
  • 1 cup (2 sticks) cold, unsalted butter in 1 inch cubes
  • 1.5 cups buttermilk
  • 1 egg (egg wash)

Mix dry ingredients.

Mix dry ingredients thoroughly. Blake used a food processor to do this.

Cut butter up and put into food processor.

Cut the butter into dry mix to create larger than “pea size” chunks of butter.

Add buttermilk.

Add the buttermilk and bring the dough together using the least amount of kneading as possible.

Form dough into biscuits.

Form the dough into biscuits. Try using the Rada Food Chopper for perfect biscuits. Whisk the egg using the Rada Handi-Stir and brush the top of biscuits.

Put biscuits into the oven.

Place them in the oven set at 425 degrees for 8 minutes. We set ours on the Rada Stoneware Cookie Sheet. Then rotate the pan and bake for another 8-12 minutes or until desired doneness.

To make the gravy, you will need:

  • 4 oz. breakfast sausage
  • 3 T unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cup cold milk
  • Salt & Pepper to taste

Cook sausage.

Prepare the sausage with an optional rub that Chef Blake describes in the video below. Cook the sausage until a little browning occurs. Melt in the butter.

Add flour and milk.

Add the flour, stirring until the flour is cooked.


Add milk and bring to a boil, stirring consistently. Season to taste.

Top baked biscuits with gravy.

Top the biscuits with gravy. Enjoy!

Breakfast Time!

Rada Cutlery pancakes

Do you know about the other great breakfast recipes from Rada Cutlery?


Make the best and fluffiest homemade pancakes with these helpful tips from Rada Cutlery. We also have some fun ideas about making a pancake bar. Sounds tasty, huh?!

Apple Oatmeal

This is a great fall breakfast recipe made with real apples! It’s a great way to spice up plain oatmeal. Also learn about Rada’s Vegetable Peeler.

Stay tuned for more upcoming breakfast recipes on the Rada Cutlery Blog.


Breakfast Fundraiser

Homemade Pancake Recipe

Are you part of a group in need of funding? Here’s a great idea–try having a freewill donation breakfast and fundraising with Rada Cutlery! You can serve anything you’d like: egg bake, pancakes, or Belgian waffles.

Your supporters will pass through the breakfast line and then will get the opportunity to try Rada Cutlery. Serve muffins or fresh fruit and have your supporters try out the cutlery on them. What a great way to get attention!

Rada Cutlery has been helping fundraisers since 1948. We help over 19,000 churches, schools, teams, and clubs each year. All sales earn an incredible 40% profit for your cause!

Our website has all the information you need to get your group started with a successful Rada Cutlery fundraiser!

That Savory Sausage Gravy!

Check out this video to learn how to make Biscuits and Gravy.  You will learn everything you need to know plus special tips and lessons for how to rub the sausage with a special brown sugar rub in this video from Chef Blake and Rada Cutlery.

Pin it to Pinterest!

Biscuits and Gravy Collage

Biscuits and Gravy Video Transcript:

Hello and welcome back to Rada’s Test Kitchen. My name is Blake Landeau and today we’re going to be making some biscuits and gravy. We’re going to start out with some all-purpose flour, salt, baking powder, buttermilk and top it with some egg for an egg wash.

Here we’re going to use a food processor. We’re trying to get pea-sized butter in the flour. Starting out, we’ll take the all-purpose flour and put that in here. Lightly pack four cups and edge it off. We have kosher salt, double-acting baking powder. Start this up and blend that fully.

Now we’ll start with a pound of unsalted butter. Cut it into close to one inch cubes. It’s got to be cold so it cuts into the flour evenly. We’re going to add the butter in the flour mixture in the food processor. Pulse it a few times. Not much. The fatter the chunks of butter, the flakier the biscuits are. Be sure they are pea-sized.

Now we have our flour mixture. You want nice thick chunks of butter. Now add the buttermilk and I like to use the Rada Cook’s Spoon to get it started. It helps prevent your fingers from getting sticky. Don’t over knead it. Then flip it right on the table. Pull it together. Once the dough binds, you can start shaping it. You should see the butter chunks in the dough. If you don’t you won’t have very flaky biscuits.

Now that we have our biscuit shaped, we’re going to put an egg wash on it to help with the browning during baking. Take the whole egg, the Rada Handi-Stir, fully incorporate this egg, the white and the yolk together. Use a brush to “paint” your wash over the biscuit. Toss some flour on the counter and use the Rada Food Chopper to cut even biscuits. Place biscuits on the pan. Don’t let them touch at all—they will grow in size.

Put them in the oven at 425 degrees for about 17 minutes. Put a sheet underneath to catch any butter drippings. Set the timer for 8 minutes and halfway through the cooking, we’re going to pull it out and turn the pan around. Set it back in for 8 more minutes and judge accordingly.

Now we’re going to start on our sausage gravy. We have our fresh pork sausage here with brown sugar, sage, chili, salt and pepper and margarine. Then we have our fat that we’ll cook down. Add the flour to thicken the milk once we pour that it which will become our gravy. Then we have our salt and pepper to season it.

I’ve had our pan on this stove for just a little while to get it nice and warm and added some oil in the pan. This will create a non-stick surface. Add your pork. Get the sausage ground up and fully cooked. Throw the butter in and let that slowly melt down. This adds the fat which will mix with the flour to create our oux. Add the flour. You need to cook this in otherwise it will taste like flour. Get the flour off the bottom of the pan. Add our cold milk and stir that up. Try to get all the stuff at the bottom off. Then bring this to a boil. Turn up the heat to speed up the process if need be.

The biscuits are finished with a nice golden color and flakiness. I kept them in there 19-20 minutes. Turn off the heat on your gravy and season it accordingly. Taste it to test. Add pepper and salt. I really like using this plastic spoon on the metal. Stir together. Plate your biscuits. Pull them apart and top with gravy. That’s a great American classic—one of my favorites. Give it a shot. If you have any questions, post below. Hope you enjoy!

End of Biscuits and Gravy Video Transcript.