WIC Approved Biscuits and Gravy

Updated at: Thu, 17 Aug 2023 04:59:37 GMT

Step 1

Using a cheese grater, grate the butter onto a plate. Put the plate into the freezer for at least 10 minutes.

Step 2

Mix together all dry ingredients in a large bowl.

Step 3

Using a pastry cutter or your hands, mix in your frozen butter to the flour mixture. Mix until you see the butter break into smaller pieces. Less is more here. Don’t let the butter melt.

Step 4

Mix in the milk with a spatula just until combined. Pour dough onto a floured surface.

Step 5

Using your hands, press the dough until it’s about 1 1/2 inches high. The size of dough lengthwise won’t matter.

Step 6

Preheat oven to 425.

Step 7

Using your 1/2 C measuring cup, cut as many biscuits as you can from your dough. Place on a well greased cookie sheet.

Step 8

Reform the dough until you’ve used it all. If you notice your dough getting sticky and your butter melting, put it in the fridge for a few minutes.

Step 9

Bake for 12-15 minutes. They will get tall but that’s what we want! We’ll be cutting them in half later.

Step 10

Fully cook the sausage in a medium sized sauté pan. Remove sausage when done but do not clean the pan!

Step 11

Depending on how much grease remains, add butter to your pan (we’re looking for about 3 Tbsp worth of fat here). If you have a lot, remove some grease and don’t add butter.

Step 12

While using medium heat, add flour to pan and whisk until a thick paste forms.

Step 13

Slowly add in milk while whisking constantly.

Step 14

When the milk begins to thicken, add in pepper and red pepper flakes. Continue to whisk constantly.

Step 15

Once fully thickened, add the sausage back in. Mix well and add salt if needed.

Step 16

Cut the biscuits in half horizontally. Putting 4 on a plate with the inside facing up.

Step 17

Ladle gravy over the biscuits. Top with minced chives.

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Delicious

Easy

Go-to

Under 30 minutes