Rees Reign Fluffy Buttermilk Biscuits with Rich Peppery Sausage Gravy

Pioneer Woman Biscuits Gravy

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:Serves 4-6 hungry people (10-12 biscuits)

Ingredients:

• 2 ½ cups All-Purpose Flour, plus extra for dusting
• 1 tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Fine Sea Salt
• ½ teaspoon Granulated Sugar
• ½ cup (1 stick) Unsalted Butter, ICE COLD and cubed
• 1 cup Cold Buttermilk
• 1 tablespoon Melted Butter (for brushing tops)
• 1 pound Bulk Pork Breakfast Sausage
• ¼ cup Unsalted Butter (or reserved sausage fat)
• ¼ cup All-Purpose Flour
• 2 cups Whole Milk (warm)
• 1 cup Half-and-Half or Heavy Cream
• 1 ½ to 2 teaspoons Coarsely Ground Black Pepper
• ½ teaspoon Fine Sea Salt (or to taste)

Instructions:

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• For the Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Cut in the ice-cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
• Pour in the cold buttermilk all at once. Gently mix with a fork until just combined; the dough will be shaggy.
• Turn dough onto a lightly floured surface. Pat into a rough rectangle. Fold the dough in thirds (like a business letter). Repeat this folding process 2 more times (3 folds total) to create layers.
• Pat or roll dough to ¾-inch thickness. Use a 2-inch biscuit cutter to punch out biscuits, pressing straight down without twisting. Place on the prepared baking sheet.
• Brush the tops of the biscuits with melted butter. Bake for 13–16 minutes until golden brown and risen.
• For the Gravy: While biscuits bake, cook the sausage in a heavy-bottomed skillet over medium heat, breaking it up finely until fully browned. Drain off all but about ¼ cup of the rendered fat (or supplement with butter).
• Reduce heat to medium-low. Whisk in the flour to the fat, cooking for 1–2 minutes until it smells nutty—this is your roux.
• Gradually whisk in the warm milk until no lumps form. Bring to a gentle simmer, stirring constantly until the mixture thickens enough to coat the back of a spoon.
• Whisk in the half-and-half, salt, and the generously measured black pepper. Simmer gently for 2–3 minutes more until fully thickened. Taste and adjust seasoning.
• Serve immediately: Split the hot biscuits in half horizontally and ladle a generous amount of hot gravy over them.

Nutrition Facts

Calories:825 kcal

Protein:17.5 g

Fat:55.8 g

Carbs:80.4 g

Fiber:0.6 g

Sugar:0.0 g

Sodium:27902 mg

Recipe Info

Category:Breakfast

Cuisine:American

The True Heart of Homestyle Cooking: Why This Comfort Classic Reigns Supreme

There are dishes, and then there are experiences . Biscuits and Gravy, particularly when crafted with the intention and generosity we associate with Ree Drummond’s kitchen, falls squarely into the latter category. This is the culinary equivalent of a warm quilt on a chilly morning—it’s substantial, deeply satisfying, and instantly transports you to a place of familiar comfort. Forget rushed weekday breakfasts; this recipe, the definitive Pioneer Woman Biscuits and Gravy , is built for lingering over, sharing stories, and ensuring nobody leaves the table hungry. It perfectly encapsulates the spirit of homestyle cooking, transforming simple pantry staples into something truly legendary.

Unlocking the Magic Behind Ree’s Signature Southern Starter

When we discuss this iconic meal, we are talking about two distinct, yet perfectly harmonious, elements: the impossibly tall, tender biscuit, and the rich, peppery sausage gravy that blankets it. Achieving perfection requires attention to detail in both halves. This isn't a throw-together casserole, though many have tried to simplify it; the true magic of Pioneer Woman Biscuits and Gravy lies in respecting the traditional steps that yield maximum flavour and texture.

Setting the Stage: What Makes This Dish Non-Negotiable Breakfast Royalty?

What elevates this dish above standard breakfast fare? It's the interplay of textures and flavours. You get the crisp, buttery exterior yielding to a fluffy, soft interior from the buttermilk layers, contrasted sharply by the creamy, savory gravy packed with the punch of coarse black pepper. Many excellent versions exist, including delicious interpretations like the Pioneer Woman Biscuits and Gravy Casserole Recipe or the popular Pioneer Woman Breakfast Casserole , but nothing replaces the immediate satisfaction of hot biscuits smothered in fresh, steaming gravy. This experience feels active, immediate, and nourishing—a true centerpiece for any weekend brunch.

The Goal: Achieving Peak Fluffiness in Your Buttermilk Layers

The secret weapon in achieving those cloud-like layers isn't complicated ingredients, but pure, unadulterated coldness. Our goal for the biscuit component is steam. We use ice-cold cubed butter mixed into the flour, and very cold buttermilk. When these cold pockets of fat hit the hot oven, they instantly vaporize, creating air pockets that push the dough upwards, resulting in those distinct, desirable layers. We aim for a final bake temperature of 425° F ( 220° C) to capitalize on this rapid expansion.

A Quick Glimpse at Pioneer Woman Biscuits and Gravy Success

This entire endeavor, from mixing the dough to ladling the final gravy, clocks in at roughly 45 minutes total time, broken down into about 20 minutes of active prep and 25 minutes of cooking. This excellent balance of speed and quality is why this specific Pioneer Woman Biscuits and Gravy Food Network favourite remains so popular. It serves about 4 to 6 very hungry people, offering them 10 to 12 large, substantial biscuits ready to soak up every drop of flavour.

The Essential Arsenal: Stocking Up for Perfect Pioneer Woman Biscuits and Gravy

To successfully execute this dish—and I mean successfully , where your biscuits stand tall and your gravy coats a spoon beautifully—you must approach your ingredients with intention. This recipe relies on high-quality dairy and the right foundational aromatics.

Crucial Component Checklist: Quality Over Quantity

We divide our list into two crucial areas: the foundation of the biscuit and the richness of the gravy. Remember, while some variations might lean toward an Easy Biscuits and Gravy Casserole , this classic approach demands careful component selection.

Mastering the Biscuit Base: The Dairy and Flour Foundation

For the biscuits, the flour is standard all-purpose (about 2 ½ cups), but the binders and leaveners are key: 1 tablespoon of baking powder and ½ teaspoon of baking soda provide the necessary lift, balanced by just a touch of sugar and sea salt. The star, however, is the dairy. You absolutely need 1 cup of cold buttermilk —the full-fat variety provides the best structure and flavour. The butter must be ice cold and cubed; this is non-negotiable for achieving the desired tenderness.

Crafting the Gravy Body: Sausage Selection and Pepper Prowess

The richness of the gravy dictates its success. Start with one pound of quality bulk breakfast sausage. Whether you opt for mild or a touch of heat is up to your palate, but the sausage must be fully rendered. The liquid base is formed by combining the rendered fat (or supplementing with ¼ cup of unsalted butter) with an equal amount of all-purpose flour to create our roux. For the creamy body, we use 2 cups of whole milk, ideally warmed, complemented by 1 cup of half-and-half or heavy cream to add that luxurious mouthfeel. Finally, you must commit to the pepper—a generous 1 ½ to 2 teaspoons of coarsely ground black pepper is mandatory for that authentic peppery finish.

The Unsung Heroes: Essential Kitchen Tools for Seamless Preparation

While you don't need a specialized setup, a few tools make the job much easier. A large mixing bowl and a pastry blender (or even just your fingertips) are essential for gently cutting the butter into the flour without melting it. For baking, a parchment-lined baking sheet prevents sticking and aids cleanup. Most importantly for the gravy, you need a large, heavy-bottomed skillet—cast iron is ideal—and a reliable whisk to smoothly incorporate the flour into the fat without creating lumps.

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From Prep to Plate: Step-by-Step Execution of the Ultimate Morning Meal

The process of making Pioneer Woman Biscuits and Gravy is a dance between the oven and the stovetop. We begin with the component that requires the most chill time: the dough.

The Baking Ballet: Creating Golden-Topped, Tender Biscuits

The beauty of homemade biscuits lies in respecting the dough’s structure. We are aiming for height and flaky separation, not a dense scone.

Phase One: Mixing, Folding, and Chilling the Biscuit Dough Correctly

Start by thoroughly whisking your dry ingredients. Then, using your pastry blender or hands, swiftly work the icy butter cubes into the flour until the mixture resembles coarse crumbs, ensuring some visible pea-sized butter chunks remain. Pour in the cold buttermilk all at once and mix with a fork only until the dough just comes together into a shaggy mass. Turn this mass onto a lightly floured surface. The key to layering here is folding: pat the dough into a rectangle, fold it into thirds like a letter, turn, and repeat this folding process two more times. This creates the internal structure. Finally, pat or roll the dough to about ¾-inch thick and use a 2-inch cutter, pressing straight down without twisting, placing the cut dough onto your prepared sheet. Brush the tops lightly with melted butter before they go into the oven.

Phase Two: Rendering the Sausage and Building the Flavorful Roux Base

While the oven preheats to 425° F ( 220° C), turn your attention to the gravy. In your skillet, brown the pound of sausage over medium heat, breaking it down finely. Once browned, drain off the excess fat, reserving about ¼ cup in the pan, adding a bit of butter if necessary. Sprinkle the ¼ cup of flour over the fat and whisk constantly for 1 to 2 minutes to create the roux. This step is critical; you must cook out the raw flour taste until the mixture smells slightly nutty and golden brown.

Phase Three: Achieving Optimal Gravy Consistency Through Slow Simmering

Once the roux is ready, begin adding your warm milk in a slow, steady stream while whisking vigorously to prevent lumps. Increase the heat slightly until the mixture starts to simmer and thicken enough to coat the back of a spoon. Next, whisk in the half-and-half or cream to enrich the texture. Now is the time to be heavy-handed with that coarse black pepper, along with salt to taste. Let it simmer gently for another few minutes until it reaches your desired, luscious thickness.

The Grand Finale: Assembling and Serving Your Legendary Creation

Once the biscuits emerge from the oven—golden, high, and fragrant—they must be served immediately. Split one hot biscuit horizontally using a fork, creating many surfaces to catch the gravy. Ladle a generous amount of the hot, peppery sausage gravy over the top, allowing it to seep down into all those wonderful internal layers. If you are exploring heartier fare, consider how this rich base would pair with a Ground Beef Biscuits and Gravy variation, but for this classic, pork sausage is king.

Elevating Your Experience: Pro Tips and Flavor Twists for Next-Level Results

While the base recipe is stellar, true mastery involves fine-tuning and injecting personal flair. This approach moves beyond simple breakfast preparation and into true culinary creation, whether you're making the standard version or thinking about a Pioneer Woman Egg Bake Recipe alternative.

Troubleshooting Common Kitchen Setbacks in Biscuits and Gravy Making

The two main pitfalls are tough biscuits and lumpy gravy. For tough biscuits, remember: do not overwork the dough , and do not twist the biscuit cutter . For lumpy gravy, the solution is always slow additions of warm liquid combined with constant, vigorous whisking. If lumps do appear, immediately remove the gravy from the heat and whisk rapidly, or pour it through a fine-mesh sieve.

Creative Variations: Spice It Up Beyond the Classic Black Pepper Profile

If you find yourself craving more complexity, introduce herbs into the roux stage or the final gravy base. A teaspoon of dried sage or a pinch of smoked paprika will offer entirely new dimensions. For a bolder flavour profile, consider using spicy Italian sausage instead of standard breakfast sausage. For those who prefer a lighter touch, you might explore a turkey sausage option, though be aware this will require adding more external fat to ensure a proper roux base.

Storage Secrets: Keeping Leftover Biscuits Soft for Reheating

Homemade biscuits stale quickly because all that cold butter creates moisture pockets that evaporate. To keep leftovers soft, store them in an airtight container at room temperature. The best reheat method is wrapping the biscuit loosely in a damp paper towel and microwaving it for 15-20 seconds, or warming them briefly in a toaster oven.

The Make-Ahead Strategy: Preparing Components for a Rush Morning

To save time, you can prepare the biscuit dough completely, cut the rounds, and arrange them on the baking sheet, then cover and refrigerate for up to 12 hours (they bake beautifully this way). The gravy can also be made ahead and stored in the refrigerator. When reheating the gravy, warm it slowly on the stovetop, whisking in a splash of extra milk or cream to restore its silky consistency.

Nutritional Considerations: Balancing Comfort with Lighter Ingredient Swaps

We won't pretend this Comfort Food Biscuits and Gravy isn't rich—it is, delightfully so. However, if you are mindful of sodium or saturated fat, you can make conscious swaps. Use low-sodium sausage, opt for 2% milk instead of whole milk and cream, and slightly reduce the added salt. While this lightens the load, remember that the indulgence is part of the charm of this classic preparation.