Unlock the secret to savory breakfast without the meat: how to make biscuits and gravy without sausage

Indulge in the comforting warmth of classic biscuits and gravy without the addition of sausage. This step-by-step guide will empower you with the knowledge and techniques to create a delectable breakfast or brunch that satisfies your cravings without the meaty component.

Ingredients for the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk

Instructions for the Biscuits

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in Butter: Add the cold butter cubes to the dry ingredients and use a pastry cutter or two forks to cut them into the flour mixture until it resembles coarse crumbs.
3. Add Buttermilk: Gradually add the cold buttermilk to the flour mixture, stirring until just combined. Do not overmix.
4. Knead and Roll: Turn the dough out onto a lightly floured surface and knead it gently for a few seconds. Roll the dough out to a 1/2-inch thickness.
5. Cut Biscuits: Use a biscuit cutter or a glass to cut out biscuits from the dough. Place the biscuits on a baking sheet lined with parchment paper.
6. Bake: Bake the biscuits in a preheated oven at 450°F (230°C) for 10-12 minutes, or until golden brown.

Ingredients for the Gravy

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions for the Gravy

1. Melt Butter: In a saucepan or skillet over medium heat, melt the butter.
2. Whisk in Flour: Gradually whisk in the flour and cook for 1 minute, stirring constantly.
3. Add Milk: Slowly whisk in the milk until the mixture is smooth and thickens.
4. Season: Season the gravy with salt and pepper to taste.

Assembling the Biscuits and Gravy

1. Split Biscuits: Split the baked biscuits in half.
2. Pour Gravy: Ladle the hot gravy over the split biscuits.
3. Serve: Serve the biscuits and gravy immediately.

Tips for Perfect Biscuits

• Use cold ingredients to ensure flaky biscuits.
• Do not overmix the dough, as this will result in tough biscuits.
• If the dough is too sticky, add a little more flour.
• If the dough is too dry, add a little more buttermilk.
• Bake the biscuits on a preheated baking sheet to promote even browning.

Tips for Flavorful Gravy

• Use whole milk for a richer gravy.
• Season the gravy with additional spices, such as garlic powder, onion powder, or thyme.
• Add a splash of hot sauce for a touch of heat.
• Use a whisk to prevent lumps from forming in the gravy.

Variations

• Add Cheese: Stir in shredded cheddar cheese or Parmesan cheese to the gravy for a cheesy twist.
• Use Different Milk: Experiment with different types of milk, such as almond milk or oat milk, for a dairy-free option.
• Add Vegetables: Sautéed onions, mushrooms, or bell peppers can add flavor and texture to the gravy.

In a nutshell

With this comprehensive guide, you now possess the culinary skills to create mouthwatering biscuits and gravy without sausage. Whether you’re a seasoned cook or a novice in the kitchen, these step-by-step instructions empower you to craft a comforting and flavorful breakfast or brunch that will delight your taste buds.

Quick Answers to Your FAQs

Q: Can I use self-rising flour to make the biscuits?
A: Yes, you can use 2 cups of self-rising flour instead of the all-purpose flour, baking powder, and baking soda.

Q: How can I make the gravy thicker?
A: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the gravy while it’s simmering.

Q: Can I freeze the biscuits and gravy?
A: Yes, you can freeze both the biscuits and the gravy separately. Reheat the biscuits in a preheated oven and the gravy in a saucepan over medium heat.