Biscuits and gravy is a classic diner breakfast that’s easy to make at home. The key to fluffy buttermilk biscuits is keeping all the ingredients as cold as possible, so we put everything in the freezer for 10 minutes before making the biscuits. While they bake, brown your breakfast sausage, then stir in flour and milk to make a creamy gravy. Season it with some cayenne for a subtle kick and serve it with just the biscuits, or add our Basic Scrambled Eggs for a hearty weekend breakfast or brunch.
Special equipment: You’ll need a 2-1/2-inch round cutter for this recipe.
To make the gravy:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...