Hamdi Saidani Paula Deen Biscuits and Gravy are made with all-purpose flour, cold butter, buttermilk, ground pork sausage, minced onion, garlic, black pepper, milk, and fresh parsley. This easy biscuits and gravy recipe creates a delicious breakfast that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For Biscuits:
- 5 cups all-purpose flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 12 tablespoons cold butter, cut into ½-inch pieces
- 1⅓ cups plus 2 tablespoons buttermilk, divided
For Gravy:
- 3 tablespoons butter
- 2 pounds ground pork sausage
- ¾ cup minced onion
- 5 cloves garlic, minced
- 1½ teaspoons ground black pepper
- ⅔ cup all-purpose flour
- 4 cups milk
- 2 tablespoons chopped fresh parsley
How To Make Paula Deen Biscuits And Gravy:
- Preheat Oven and Prepare Dough: Preheat oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, stir together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in 1⅓ cups buttermilk. The dough will be crumbly.
- Shape the Biscuits: Turn the dough onto a lightly floured surface and knead for about 2 minutes until it comes together. Roll it out to 1-inch thickness and use a 3-inch cutter to cut out 8 biscuits, re-rolling scraps as needed. Place the biscuits on the prepared baking sheet and brush them with the remaining 2 tablespoons of buttermilk.
- Bake the Biscuits: Bake for 14 to 16 minutes or until golden brown.
- Make the Gravy: In a large skillet, melt butter over medium-high heat. Add sausage, onion, garlic, and pepper, cooking for about 8 minutes until the sausage is browned and crumbly. Lower the heat to medium-low and sprinkle flour over the sausage mixture, stirring constantly for 3 minutes.
- Add Milk and Finish the Gravy: Reduce heat to low and stir in the milk. Cook for 6 minutes until the gravy thickens, then stir in the parsley.
- Serve: Serve the gravy hot over the warm biscuits.
Recipe Tips
- Cold Butter Matters: Make sure the butter is cold when adding to the flour mixture for the biscuits. This helps create a flaky texture.
- Don’t Overwork the Dough: When kneading the biscuit dough, be gentle and don’t overwork it, or the biscuits may become tough.
- Cook the Sausage Thoroughly: Ensure the sausage is browned and crumbly before adding flour to get the best flavor and texture for the gravy.
- Slowly add the Milk: Pour the milk into the sausage mixture slowly while stirring to avoid lumps and get a smooth gravy.
How To Store & Reheat Leftovers
Storing in the Fridge: Store leftover biscuits in an airtight container for up to 3 days. Gravy can be stored in a sealed container for 2 days.
Reheating: Warm the biscuits in the oven at 350°F for 5-7 minutes. Reheat the gravy in a pan on the stovetop over low heat, stirring until smooth.
Nutrition Facts
- Calories: 550
- Total Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugar: 3g
- Protein: 25g
- Cholesterol: 90mg
- Sodium: 850mg
Try More Paula Deen Recipes:
- Paula Deen Taco Soup
- Paula Deen Potato Soup
- Paula Deen Green Bean Casserole
- Paula Deen Broccoli Casserole
Paula Deen Biscuits And Gravy
Description
Paula Deen Biscuits and Gravy are made with all-purpose flour, cold butter, buttermilk, ground pork sausage, minced onion, garlic, black pepper, milk, and fresh parsley. This easy biscuits and gravy recipe creates a delicious breakfast that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
For Biscuits:
For Gravy:
Instructions
- Preheat Oven and Prepare Dough: Preheat oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, stir together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in 1⅓ cups buttermilk. The dough will be crumbly.
- Shape the Biscuits: Turn the dough onto a lightly floured surface and knead for about 2 minutes until it comes together. Roll it out to 1-inch thickness and use a 3-inch cutter to cut out 8 biscuits, re-rolling scraps as needed. Place the biscuits on the prepared baking sheet and brush them with the remaining 2 tablespoons of buttermilk.
- Bake the Biscuits: Bake for 14 to 16 minutes or until golden brown.
- Make the Gravy: In a large skillet, melt butter over medium-high heat. Add sausage, onion, garlic, and pepper, cooking for about 8 minutes until the sausage is browned and crumbly. Lower the heat to medium-low and sprinkle flour over the sausage mixture, stirring constantly for 3 minutes.
- Add Milk and Finish the Gravy: Reduce heat to low and stir in the milk. Cook for 6 minutes until the gravy thickens, then stir in the parsley.
- Serve: Serve the gravy hot over the warm biscuits.
Notes
- Cold Butter Matters: Make sure the butter is cold when adding to the flour mixture for the biscuits. This helps create a flaky texture.
- Don’t Overwork the Dough: When kneading the biscuit dough, be gentle and don’t overwork it, or the biscuits may become tough.
- Cook the Sausage Thoroughly: Ensure the sausage is browned and crumbly before adding flour to get the best flavor and texture for the gravy.
- Slowly add the Milk: Pour the milk into the sausage mixture slowly while stirring to avoid lumps and get a smooth gravy.
Paula Deen Biscuits And Gravy
