flaky biscuits – A cook named Rebecca

I actually have a few Homemade Biscuit recipes on my blog, and here is a new one, I actually saw Jake Cohen make these on TikTok. He made a really big recipe with 5 cups of flour and a proud of butter! I know! A pound. But they were so gorgeous, I had to make them. I mean his were gorgeous; Mine? Not so much. But, they are to die for!

These biscuits are made the day before, cut into squares and frozen, Yes. When I saw Jake’s video I thought he said cook at 400 degrees. I think I heard that wrong because I believe after starting them out at 400 degrees, I didn’t get the lift on them. So, in the recipe I’ll suggest a cooking temperature of 425 degrees. If they look like they are browning too quickly, reduce the heat a little.

Did I mention that I had these for breakfast this morning with with Chicken Fried Steak and Cream Gravy? Delicious! Here’s the recipe for the Steak Fingers! Best Texas Chicken Fried Steak Fingers

better than ever, Homemade Biscuits.

Oh, and here’s some of my other recipes: wonderful – flaky buttermilk biscuits.Easy, Self-Rising Flour Buttermilk Biscuits

Because I promised a recipe today, I’m going to go ahead and post this recipe. I’ll come back and fill in the blanks.

better than ever, Homemade Biscuits.

Print Recipe

CourseBread

CuisineAmerican

Keywordbiscuits, homemade

Servings biscuits

Ingredients

2 1/2 cups flour (plus more for the counter)
1.5 tsp salt
1.5 tsp sugar
4 tsp baking powder
1/4 tsp baking soda
2 sticks of very cold butter
1 cup buttermilk

Instructions

Whisk all of the dry ingredients together. With the large size of the grater, grate the very cold butter into the flour mixture. Toss and combine, rubbing the butter and flour between your fingers.
Add the buttermilk and combine with a fork. Turn the scraggly dough onto a floured work surface and knead a couple of times. When the dough comes together and is smooth roll into a rectangle. Fold the dough into thirds. Turn and repeat. Roll again into a rectangle and fold into fourths, then repeat. Roll into a final rectangle and trim the edges. Cut into squares and place on a sheet pan, covered in parchment paper. Place the sheet pan into the freezer and freeze overnight.
Preheat the oven to 425 degrees. Remove the biscuits from the freezer and place into the oven. Cook until golden brown.
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Jump to Recipe

These Buttermilk Biscuits with Sausage Gravy are a staple in every Southern household. We may not eat this everyday but most of us grew up eating biscuits and gravy! The cream or white gravy alone is a must for Southern Fried Chicken or Southern Chicken Fried Steak!

I used a hot breakfast sausage because we like a little heat. Use your favorite breakfast sausage in the recipe. I always use whole milk when making gravy. 2% would likely work, but I kind of think the whole milk works a little better.

Here’s the link for the southern Fried Chicken: https://the2spoons.com/?s=Southern+fried+chicken+#wprm-recipe-container-6743. You’ll love this fried chicken recipe! A must try!

The Best Flaky Buttermilk Biscuits with Sausage Gravy

The biscuits I made were are on the blog and they are delicious! Here’s the link for them: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/.

These biscuits are delicious and so tender. Be sure and complete the fold process and use a cutter that you can cut the biscuits without twisting. This is the cutter I use: https://amzn.to/2vdk0sf.

See all the layers in the biscuits? That’s because of the folding.

The Best Flaky Buttermilk Biscuits with Sausage Gravy

Here’s the recipe for the biscuits and gravy! Make them this weekend while everyone is home!! You’ll love them.

Buttermilk Biscuits With Sausage Gravy

Print Recipe

CourseBread, Breakfast, dinner, Side Dish

CuisineAmerican

Keywordbiscuits and gravy, buttermilk biscuits, homemade biscuits, sausage gravy

Ingredients

2 tbsp Bacon drippings or vegetable oil You can use vegetable oil or butter
1/4 Lb Breakfast sausage
2 tbsp all purpose flour
2 green onions, diced (optional)
2-3 cups whole milk
salt and pepper to tasste
cayenne pepper (optional) optional

For the Biscuits

2 1/2 cups all purpose flour (spoon and leveled)
1 tsp salt
2 tsp baking powder
pinch of baking soda
1/2 cup butter, cold and grated or shortening
1 cup plus 2 tablespoons cold buttermilk
2 tsp honey (optional)
melted butter for brushing when out of the oven

Instructions

Add the oil to a skillet, then add your sausage, breaking up with a spoon or spatula. Cook until sausage as lightly browned. Add the diced green onions and cook another minute or two.
Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.

For the Biscuits

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter. Enjoy warm! Place the leftover biscuits in a zip lock back or air tight container and store in the refrigerator for 4 or 5 days.