Buttermilk Biscuits and White Peppered Gravy
Is there anything better than a weekend country breakfast of hot biscuits and gravy topped with an over easy egg? I don't think so! This is often a requested recipe in our house. I love the heartiness of this meal and the added spice of a white peppered gravy - don't mistake that for white pepper. I use black pepper for this, and the gravy itself is a white bechamel made with milk. Yum! I can never get enough of making my own gravies and sauces over the stove. I always feel like a chef somehow; I think it is my own fascination that most French chefs must first master the five main sauces (bechamel, veloute, espagnole, tomato, and hollandaise). This is on my bucket list for sure, and things that I can easily get started on!
You will find these recipes incredibly easy and well suited for each other. While you refrigerate the biscuits, you can get started on the gravy. Once the gravy is finished, your oven should be preheated and the biscuits going in... then you can clean and make your over easy eggs! It works beautifully that way. I am all about creating an efficient kitchen. I would love to write a post on that, but I have no idea how to explain it, you know? Also! I highly recommend using your own homemade butter for the biscuits recipe. That means you'll be supplied with fresh buttermilk, too (:
Ingredients + Recipe for the Biscuits |
- 4 cups all purpose flour
- 2 tbsp baking powder
- 2 tsp salt
- 1/2 cup butter, cubed
- 1 cup buttermilk
- 1/2 cup heavy cream
- In a large bowl, sift together the flour, baking powder, and salt. Toss in the cubed bits of cold butter (the colder, the better!) and either blend with a pastry blender or with your hands until you form course crumbs.
- Make a well in the center of your mixture and add the buttermilk and heavy cream. With your hands or a wooden spoon, slowly push the side of the flour mixture into the liquid and form a dough.
- Place the dough ball onto a floured surface and pat down to a slab about 1/4 inch thick. With a biscuit cutter or sharp glass, cut out as many biscuits as possible. The thing with a biscuit dough is that it layers itself. The less you have to cut it the better the biscuits will be! Gather it up once more and cut out the remaining biscuits until you have used the dough up.
- Place your biscuits in the fridge for at least 10 minutes (this will make them flakier!). Preheat your oven to 450. Brush them with melted butter. Bake for 14 minutes or until the outsides are golden brown and baked through.
Ingredients + Recipe for the Gravy |
- 5 tbsp butter
- 4 tbsp all purpose flour
- 2 cups whole milk
- salt and pepper
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk, quickly, to form a roux. Add a pinch of salt and pepper. The roux is finished once it turns a rich brown color and has a nutty aroma.
- While whisking, slowly pour in the first cup of milk. Whisk constantly until it thickens and begins to seize (rise up and burst bubbles). This should only take a minute or two!
- Begin to add the second cup of milk by quarters. I tend to do this a little faster; if I am too slow and the heat is too high, I notice the gravy will get really thick. Continue to whisk. If your gravy is too thin, add a little more flour. If it is too thick, add more milk. Sprinkle in about a teaspoon of salt and pepper, or to taste once it has formed and thickened. This should take about 5-7 minutes. If you like to add a little meat, I like to stir in cooked breakfast sausage to this!
Yummy! I could eat breakfast for every meal. How about you? This just makes me excited for the upcoming spring weeks when we'll wake up early to start the day, and come in at sunrise for a fresh breakfast. There are many wishful dreams coming true in these final winter days. The promise of spring feels closer and closer. I hope you enjoy this tasty morning meal!