This is a Campbell’s collaboration using Campbell’s Chicken and Herb Rich and Thick Stock! if you are looking for a more traditional biscuits and gravy recipe check this one out: Southern Biscuits and Gravy.
Southern Biscuits and Gravy
Ingredients
Biscuits
- 2 cups AP Flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 6 tbsp unsalted butter
- 3/4 cup whole milk
Gravy
- 3 pork sausages removed from casing
- 2 cups Campbell’s Chicken and Herb Rich and Thick Stock
- ¼ cup heavy cream
- ¼ tsp dried thyme
- ¼ tsp cayenne
- ¼ tsp dried parsley
- Black pepper to taste
Instructions
Biscuits
- Preheat oven for 425 degree farenehit.
- Mix your dry ingredients together; flour, sugar, salt, baking powder.
- Grate frozen butter into flour mixture. (You can place all ingredients in food processor and pulse instead).
- Add milk and mix using a fork until you get a crumbly dough.
- Pour dough out onto a lightly floured counter and bring together forming a rectangle. Roll out dough slightly using a rolling pin, using extra flour if necessary to prevent sticking. Roll out dough to about 1 inch thick.
- Using a pastry scraper to help you, fold your rectangular dough in half.
- Pat down and roll out dough until it is an inch thick and fold in half again.
- Repeat 2 more times, for a total of 4 folds and roll your dough out until it is about 1/2 and inch thick and use pastry cutter to cut out 6 rounds. I great substitute for a pastry cutter, or round cookie cutter if a drinking gland or if you have one, the top of a cocktail shaker.
- Keep bringing together scraps of dough, rolling it out until you get 6 rounds. If you have less than 6 rounds, your biscuits will probably be on the thicker side which is not an issue but you may have to increase cook time by a minute. If you have more than 6 rounds with that amount of dough, you biscuits may be too thin.
- Brush the top of your biscuits with heavy cream and bake in the over at 425 degrees Fahrenheit for 12 minutes until nicely browned.
- Brush with melted butter while they are still hot and set aside while you make your gravy.
Gravy
- In a skillet or pan, place your sausage removed from casings, and brown breaking up sausage into bits as you cook. Can take anywhere from 5-10 minutes to fully cook sausage depending on size of pan.
- To your browned sausage, add Campbell’s Chicken and Herb Rich and Thick Stock and your dry seasoning.
- Add your heavy cream season with salt if necessary (the sausage combined with the stock is usually salty enough for me) them season with more black pepper if necessary .
To serve
- Open up biscuits or leave whole, top with a healthy portion of your sausage gravy and top with a fried egg. Finish with more pepper and chopped parsley if you like.
