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Biscuits for Breakfast

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Biscuits for Breakfast Recipe

One of our favorite diner breakfasts has always been sausage gravy and biscuits. Sausage gravy is breakfast sausage, cooked and crumbled, then stirred into a white sauce made of flour, sausage grease and milk.

This recipe makes a biscuit that's rich and tender, yet strong enough to stand up to gravy without turning to mush. If you don't want to use them as a base for sauce, they're also strong-yet-tender enough to be smeared with softened butter and spread with jam. And, come summer, they're just right for strawberry shortcake.

At a glance

Prep
Bake
Total
Yield
9

Ingredients

Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt*
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 cup (4 tablespoons) cold butter, unsalted
  • 1/4 cup (4 tablespoons) cold shortening
  • 1 large egg
  • 1/2 cup milk, cream, or half & half (See "tips", below)
  • *See "tips," below.

Instructions

  1. Mix together the dry ingredients. With two knives, a pastry blender, your fingertips, or a stand mixer, cut or rub the butter and shortening in until the mixture looks like breadcrumbs.
  2. Whisk the egg and milk together. Add them to the dry ingredients all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.
  3. Dump the dough onto a lightly floured work surface. Knead it a couple of times to bring it together. With the help of a dough scraper, shape the dough into a 6" x 6" square, about 3/4" thick. Run a rolling pin over the top once to even it out. Wrap it in plastic wrap, and place it in the freezer for 1 hour.
  4. Preheat the oven to 400°F.
  5. Remove the dough from the freezer, unwrap it, and set it on a work surface. It'll be very stiff, but still soft enough to cut with a sharp knife, sharpened dough scraper or rolling cutter (pizza cutter). Cut the dough into nine 2" squares, and place the squares on a lightly greased or parchment-lined baking sheet.
  6. Bake the biscuits for 16 minutes, or until they're a light, golden brown. Remove them from the oven, and serve hot, warm or at room temperature.
  7. Store, well-wrapped, on the counter for 3 days. Freeze for up to 3 months.