Sky High Biscuits and Sage Gravy

After dozens and dozens of failed attempts, I am still trying to photograph a beautiful plate of biscuits and gravy (see here and below). I am starting to feel like it’s a lost cause…there is just no way to convey the rich and velvety flavor that go into this pile of grey gravy. I may sound frustrated but I am not going to give up; this is because biscuits and gravy is something I make more than I should probably admit. And here is why: I get really excited about food…like boy-crazy-school-girl-excited. Say, for example, you put a plate of baked Cajun sweet potato fries with a caramelized onion goat cheese aoili in front of me… I will get gitty and my eyes will light up like I am about to experience going to a new continent for the first time. This is how Wyatt gets about biscuits and gravy. I don’t think I’ve ever seen him get as excited as he gets when I mention that I might make my sage gravy recipe. Heck, he even offers to help me! Woah.

Anyways, I am telling you this because it leads me to making biscuits and gravy on the regular. It makes me feel better about getting excited about food when I know I can make someone else feel that way. I’ve probably made the sage gravy and mushroom gravy a dozens times each but I had never (weirdly) made biscuits from scratch. My B&G breakfast is always triggered by me seeing my favorite organic biscuits on sale. But instead this time it was triggered by fresh sage in my CSA box.

I decided it was time to tackle my own biscuits. I kept it simple this time because I wanted to focus on achieving big and tall biscuits but I can’t wait to experiment with cheddar and dill biscuits in the near future.

 

See here is the recipe for the Sage Gravy I put on these biscuits (or try out this Mushroom Gravy or even this Chickpea Gravy).

 

 

Sky High Biscuits

  • 2 cups all-purpose flour
  • 1 Tablespoon of baking powder
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons salt
  • 4 Tablespoons cold butter, cut into chunks
  • 1 1/2 cups of buttermilk (or I didn’t have buttermilk so I made some with whole milk and vinegar using this method)

 

+

  • Extra flour
  • 2 Tablespoons butter, melted

 

Start by preheating the oven to 500 and greasing a 9 inch circle cooking pan and a 1/4 cup measure.

In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Using your clean hands, add in the butter and rub mixture between your hands to combine into a coarse dough. Next, make a well in the center of the mixture and add in the buttermilk. Fold the dough into the buttermilk just until combined (the dough will be SUPER wet but don’t worry).

Spread out about a cup of flour onto a clean counter top or cutting board. Using that greased measuring cup, scoop out 1/4 cup of dough, roll in the flour, and place in the greased cooking sheet. The dough is super sticky so work fast so that it doesn’t have a whole lot of time to expand in the pan. After you are done, they should all fit very snugly in the 9″ pan.

Pour the melted butter over the top of the biscuits.

Cook for five minutes and then reduce the temperature to 450 and cook for another 15 minutes.

Remove from oven and let cool slightly.

Later with delicious gravy and enjoy with a big glass of freshly squeezed orange juice!

7
Comment

15 Comments

  • masters2marathons
    August 1, 2012

    Once I made buttermilk biscuits and tasted their deliciousness, I couldn’t go back! Something about it makes biscuits taste just wonderful. Reminds me to make one of my favorite baked recipes orange-cranberry buttermilk scones. Awesomeness!!!!

  • fueled by vegetables
    August 1, 2012

    Thank you for this recipe! I’ve been looking for a vegetarian version of Biscuits n’ Gravy that would appeal to a meat-eater. I’ve been a vegetarian for about 5 years and my boyfriend is bacon’s number one fan… I have no doubt he will enjoy this even without the sausage! 🙂

  • hännah
    August 1, 2012

    Mmmm, I love biscuits and gravy and I’m always looking for a good vegetarian recipe. This looks like comfort food at its finest 🙂

  • gottagetbaked
    August 1, 2012

    I think your biscuits and gravy look delicious. I know what you mean though – there are just some foods that taste so ridiculously good but don’t look it in photos, no matter how you try to shoot it. Thanks for sharing, especially the different gravy recipes (I love mushroom gravy!).

  • myhealthyohana
    August 1, 2012

    We love biscuits and gravy, can’t wait to make your biscuits this weekend!!

  • Jorie
    August 2, 2012

    These look awesome! I bet they smell like Thanksgiving dinner 🙂

  • glitzgirlzglamourguide
    August 2, 2012

    Being from the south I love biscuits and gravy! 🙂
    http://www.glitzgirlzglamourguide.com

  • Joy
    August 2, 2012

    Oh yum! These look positively delicious!

  • Roasted Tomato and Feta Polenta « Vegetarian 'Ventures
    August 2, 2012

    […] top the roasted tomatoes and the rest of the feta on top. Serve with some warm Sky High biscuits and your favorite jam. 0.000000 0.000000 Share […]

  • elle
    August 2, 2012

    whaaat? fresh biscuits and sage gravy? this looks insanely good! I’ve never tried sage gravy, but I’m gonna go check out your recipe right now =D

  • Sweet Potato Biscuits with Peppered Sage Gravy | V
    January 24, 2013

    […] and Gravy are a pretty re-occurring theme here on VV (see here. And here. And here). It’s not my fault… It’s my boyfriend’s favorite food […]

  • rachel
    April 11, 2013

    I made these tonight and they were a huge hit. They were fluffy and moist and unlike the other recipes I have tried in the past that never rise. Even my omnivore husband approved. Thanks!

    • Shellywest
      rachel
      April 12, 2013

      Yay! Love hearing that! I love how fluffy these biscuits end up as well.

  • Corn Scallion Cheddar Biscuits
    April 15, 2016

    […] even used leftover biscuits to make biscuits and gravy with Wyatt’s favorite Sage Gravy! Mmmmm. And I have a feeling that breakfast sandwiches are in our very VERY near future. Breakfast […]

  • Caramelized Cranberry & Brie Pull-Apart Bread
    April 26, 2016

    […] Although the ‘traditional’ Thanksgiving congers up images of turkey and sausage gravy for most, this has never been the case for me. For me, it’s all about stuffing my face with as many vegetables sides as possible and perfecting my sage gravy recipe. […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.