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“My husband is a huge fan of biscuits and gravy, and he really enjoyed the version he ordered at Dornan’s Chuckwagon last summer. I would love to get the recipe so I can make it for him at home.”
Janice Stern, Kansas City, MO
Ingredients
- Butter-Swim Biscuits
- 1 stick (½ cup) salted butter
- 2½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups buttermilk, room temperature
- Sausage Gravy
- 1 pound breakfast sausage
- ½ pound (2 sticks) unsalted butter
- 1½ cups all-purpose flour
- 6 cups whole milk
- 1½ tablespoons black pepper
- 2 tablespoons salt
Instructions
- Butter Swim-Biscuits
- Preheat the oven to?450 F. Place the butter in an?8-by-8-inch baking dish?and put it in the oven until melted.
- In a large bowl, combine the flour, baking powder, sugar and salt. Whisk until evenly mixed. Make a well in the center and pour in the buttermilk. Stir until just combined. The dough should be thick and slightly lumpy.
- Remove the baking dish from the oven and transfer the dough into the dish on top of the melted butter. Spread the dough evenly across the pan. Use a spatula or knife to score the dough into?nine biscuits. Bake?25–30 minutes, or until the tops are golden brown.
- Sausage Gravy
- Cook the sausage in a Dutch oven over?medium-high heat?until browned. Remove and set aside.
- Melt the butter in the same pot. Add the flour and whisk to form a roux.
- Once the butter and flour are fully incorporated, begin adding the milk?2 cups at a time, whisking continuously. Stir constantly to prevent the roux from burning. This process takes about?20 minutes. Once the gravy reaches the desired consistency, add the sausage back to the pot along with the salt and pepper. Stir well and serve over warm biscuits.
