You have the perfect ingredients on hand to make a rich and delicious biscuits and gravy. The heavy whipping cream will make for incredibly tender biscuits and a decadent, creamy gravy. Here's how you can make it:
2-Ingredient Biscuits
This is a classic and simple biscuit recipe that uses heavy cream as the primary fat and liquid.
Ingredients:
2 cups all-purpose flour (or self-rising flour) 1 to 1.5 cups heavy whipping cream For all-purpose flour: add 3 teaspoons baking powder and 1/2 teaspoon salt
Instructions:
Preheat the oven: Preheat your oven to 425-450°F (220-230°C). Mix the dry ingredients: If you are using all-purpose flour, whisk it together with the baking powder and salt in a large bowl. If you are using self-rising flour, you can skip this step. Add the cream: Pour the heavy whipping cream into the flour mixture. Stir with a spoon until a shaggy dough forms and all the flour is moistened. Be careful not to overmix, as this can lead to tough biscuits. Form the biscuits: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to a thickness of about 1 inch. You can use a biscuit cutter or a knife to cut the biscuits into rounds or squares. For a flakier biscuit, fold the dough over on itself a few times before cutting. Bake: Place the biscuits on a baking sheet. You can place them close together for softer, taller biscuits or farther apart for crispier edges. Bake for 10-15 minutes, or until the tops are golden brown. Creamy Sausage Gravy
This recipe uses the fat from the sausage to create a "roux," which thickens the gravy.
Ingredients:
1 pound sausage (breakfast or pork sausage works best) 1/4 cup all-purpose flour 3-4 cups heavy whipping cream Salt and plenty of black pepper to taste
Instructions:
Cook the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spatula as it browns. Do not drain the fat, as this is essential for the gravy. Add flour: Once the sausage is fully cooked, reduce the heat to low. Sprinkle the flour over the sausage and stir constantly for about 1-2 minutes. This step cooks the raw taste out of the flour and helps it absorb the sausage drippings. Add cream: Slowly pour in the heavy whipping cream, whisking continuously to prevent lumps. Thicken the gravy: Increase the heat slightly to a medium-low and continue to stir occasionally as the gravy simmers and thickens. This usually takes about 3-5 minutes. The less cream you use, the thicker your gravy will be. Season: Season generously with salt and black pepper. You can also add a pinch of cayenne or red pepper flakes for a little kick. Serve: Serve the hot gravy immediately over your fresh, warm biscuits.
Enjoy your delicious homemade biscuits and gravy!