Yogurt Biscuits with Black Pepper Gravy
Biscuits and gravy may seem a bit heavy for summer inspired recipes. That may be true, but it doesn’t stop me from making a giant plate of biscuits and gravy for my incredible husband on Father’s Day. I would be miles away from where I am now without his steady presence, his patient encouragement, and hand to hold when it all feels like just a bit too much. Some people say you end up marrying your father, that may be true, but in my case I married someone just like my grandfather. Quiet in a calming way, looks at problems like they will inevitably be solved, and would give the shirt off his back to anyone in need. Another way they’re similar? They love black pepper on their biscuits and gravy and LOTS of it. Grandpa was also known to smother his plate in mustard as well which my husband hasn’t taken to quite yet. There’s still time ;)
Ingredients:
Makes about 4 servings, but doubles easily :)
Biscuits:
2 ½ cups flour
1 teaspoon salt
1 tablespoon baking powder
½ cup cold butter, grated on a box grater
1 ½ cups greek yogurt
Sausage Gravy:
1 pound ground breakfast sausage
2 cups milk
2 tablespoons flour
generous amounts of salt and pepper!
Directions:
Preheat your oven to 450 degrees. Line a baking sheet with parchment paper, In a large bowl, combine the flour, salt, and baking powder with a fork. Add the butter and use your hands to rub it into the flour. Add the yogurt and stir gently with the fork until just a loose shaggy dough forms. Get your hands in the bowl and gently knead it against the side of the bowl until it holds in a big ball. It will be a bit dry, but if there is a lot of flour left on the bottom of the bowl add another dollop of yogurt and knead just until it comes together. Put the dough on a floured surface and pat it into a thick rectangle, about 4x6 inches. Cut it in half and place one on top of the other. Press it again into a 4x6 rectangle and repeat the process. Repeat one more time. You’re creating flaky layers in your biscuits! On the final time, flatten the rectangle to about 1 inch thick and cut into 12 squares. Place on the prepared baking tray and pop in the oven for about 15-18 minutes or until nice and golden brown.
While the biscuits cook, let’s make gravy! Grab a wide bottomed pan and heat to medium heat. Add the sausage and brown it well. You’ll want to use a spoon to break up the meat as it cooks so you don’t get huge bits of sausage in the gravy. It should let out a bit of fat as it cooks. That’s good, you want that! Scoop the browned sausage out of the pan onto a plate, leaving the fat in the bottom of the pan. If there is less than a tablespoon or so of fat, add a bit of butter. Sprinkle the flour in the pan and use a wooden spoon to stir it around. It will start to brown which is where all that yummy flavor comes from. When it’s nice and golden, add the milk and some salt and pepper. Use a whisk to stir every minute or so. It will seem thin, but keep it bubbling at medium heat and it will thicken within 10 minutes. As soon as it’s your perfect gravy thickness (not too thin and not too thick) turn the heat to low and pop a lid on the pan. If it thickens more than you’d like you can always add a splash of milk and whisk it in. Make sure to taste for seasoning and go heavy on the black pepper in grandpa’s honor! Split the biscuits in two and scoop a big old serving of gravy on top. We like ours with scrambled eggs for a bit more protein!
