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:
- 4 C. all-purpose flour
- 2 T. kosher salt
- 2 T. baking powder
- 1 C. (2 sticks) cold, unsalted butter in 1 inch cubes
- 1.5 C. buttermilk
- 1 egg (egg wash)
Mix dry ingredients thoroughly. Blake used a food processor to do this.
Cut the butter into dry mix to create larger than “pea size” chunks of butter.
Add the buttermilk and bring the dough together using the least amount of kneading as possible.
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 C. all-purpose flour
- 2 1/2 C. cold milk
- Salt and pepper to taste
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 the flour, stirring until the flour is cooked.
Add milk and bring to a boil, stirring consistently. Season to taste.
Top the biscuits with gravy. Enjoy!
Honey Rosemary Butter
- 1 lb. soft butter
- Chopped rosemary
- 1 T. salt
- Slice rosemary very fine.
- Whip butter until it is fluffy and light. Mix rest of ingredients in with it.
- Dollop butter onto a parchment paper
- Refrigerate or freeze.
Try this Mexican-inspired breakfast casserole for a delicious meal the whole family will love!
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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!
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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 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 Video Transcript