Who doesn’t love a breakfast of biscuits and gravy? Cory Hughes of Fig & Ash shares this Thanksgiving version of the beloved old Granny-style favorite, gravy bread. Many of us remember biscuits and gravy as a sort of easy weeknight dinner — a perfect choice for those chilly evenings of fall and winter. This biscuits and gravy recipe is perfect for breakfast on the day after Thanksgiving, or for dinner on any of the nights after the big feast.
Tips for Making Biscuits From Scratch
Whenever you’re crafting biscuits from scratch, the first step is to keep your butter, milk, and water chilled for a flaky texture. You also want to be gentle with your handling throughout. Avoid overworking the dough, as this can lead to tough biscuits. Whenever the baking time finally passes, allow the biscuits to cool slightly before slicing to prevent them from crumbling.
Turkey Sausage Gravy and Flaky Biscuits
Ingredients
For the Sausage Gravy
- 1/2 cup diced smoked turkey sausage
- 1 oz clarified butter
- 1 oz all-purpose flour
- 2 ½ cups turkey stock
- 2 tbsp fresh thyme leaves, minced
For the Biscuits
- 2 cups All-Purpose Flour
- 2 tbsp baking powder
- 1 tbsp sugar
- 2 tsp salt
- 16 tbsp frozen butter
- 3/4 cup milk
Instructions
For the Sausage Gravy
- Place the diced turkey sausage in a skillet with 1 tablespoon of olive oil and cook until crispy and hot. Remove and set aside.
- Wipe out the skillet and add the clarified butter and flour. Stir on low-medium heat until roux forms. It should look like wallpaper paste; you’ll know the roux is ready when it smells like Jiffy Pop popcorn. You’re looking for an almond color.
- Stir in the turkey stock with a whisk until fully incorporated. Whisk until the stock almost boils, and then reduce to a light simmer for 20 minutes. Make sure you’re whisking every couple of minutes.
- Take the turkey sausage and drain out any excess fat. Fold into the gravy. Add the minced fresh thyme and taste. Adjust with salt and pepper if necessary. Pro tip: When the turkey breast comes out of the sous vide bag add the liquid to a measuring cup.
- Split the fat out and add the turkey juice to your turkey stock. Remember, if you add 1 cup of stock, you must adjust the roux ratio.
For the Flaky Biscuits
- Combine all the dry ingredients together. Add the butter and mash with a pastry blender until fully incorporated.
- Add the milk and let sit for 20 minutes. If the biscuits are too tacky to work with, try adding a tablespoon of flour at a time.
- Then, divide the dough into six equal portions and bake at 425 degrees with a high fan.
Recipe by Cory Hughes / Photography by Dave Bryce / Styling by Keith Recker
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