Studio 5 - Weekdays at 11am on KSL 5

Biscuits and Gravy

By Laura Wolford



  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 Tbl sugar
  • ½ cup cold butter, cut into small pieces
  • ¾ cup milk
  • 1 large egg, lightly beaten
  • Melted butter to top biscuits


Preheat oven to 400 degrees and place rack in center of oven. Line a baking sheet with parchment paper. In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender or two knives). Add milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface. Dust your hands with flour and knead the dough gently until it comes together and is a smooth dough.

Roll out dough to 1/2 inch thickness. Cut out biscuits with a round cookie cutter. Place on parchment lined baking sheet and brush the tops with melted butter and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack.

Serve warm with sausage gravy. Recipe above.

Makes about 12 biscuits

Sausage Gravy


  • 6 biscuits, recipe above
  • 3/4 lb. sausage
  • 1 stick butter
  • 1/2 tsp. black ground pepper (or, to taste)
  • 1 c. flour (or less for thinner gravy)
  • 1/2 tsp. cayenne pepper
  • 1 qt. milk


Fry sausage into small pieces, set aside. Melt butter in a separate skillet. Add black pepper, stir. Add flour by tablespoons until thick. Whisk in milk. Whisk until smooth and hot. Add sausage, stir. Put sausage gravy on open-face biscuits.

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