A Recipe for biscuits and gravy, rather than making high-effort buttermilk biscuits, we make the biscuits with heavy whipping cream. J. Kenji Lopez-Alt
1 cup (5 oz.; 150g) all purpose or soft wheat flour 1.5 teaspoons (about 5g) baking powder 1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon) 5 ounces (about 2/3rds of a cup) heavy cream
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean) 1 tablespoon flour 1 cup heavy cream (milk will also work) Freshly ground black pepper and salt
oven to 425F
flour, baking powder, and salt in a bowl
add in the cream and mix in to a shaggy dough - no kneeding. same amount of cream, by weight, as the dry mixture.
work it in to a log three inches wide and nine inches long, cut that in thirds
baking sheet, bake until golden brown (maybe 15 minutes)
cook the sausage over medium-high heat, break it up with a wooden spoon, until it's no longer pink
pan should be a bit wet add some oil or butter if needed
add 1 tablespoon of flour and stir to incorporate
whisk in the rest of the heavy cream (or milk).
simmer while stirring frequently, adjust the consistency with milk if it's too thick, cook it down if it's too thin.
season "aggressively" with black pepper and salt.
biscuits out, split them put the gravy over it and serve.