Thanksgiving Countdown: Biscuits & Gravy

Biscuits & Gravy Gravy on BiscuitCatching up with family and friends is fantastic, but every meeting is held over brunch, lunch or dinner. So while I thought my waistline was going to be endangered by the legendary American portions, it is in fact back home in England where I can feel the pounds invading my hips.

The food in America is fantastic, but there is nothing quite like your native food and the delicacies you have been brought up on – bubble and squeak, fish and chips, sticky toffee pudding, and even spotted dick (which has an all too different meaning outside of the UK!) – simply aren’t available, or just don’t taste the same, when overseas.

At the weekend I had my first traditional Sunday lunch in months, roast beef with all the trimmings, and it was sheer heaven. The closest I get to a Yorkshire Pudding in the States is a Popover, but then it’s served at breakfast with fruit jelly and butter, not quite the gravy laden version I’m used to. Which brings me to one very important question…

when is a biscuit not a biscuit?

Biscuits & Gravy BiscuitsAt home, a biscuit is a sweet crunchy delight to be enjoyed with a good cup of tea (oh HobNobs where have you been for the past 8 months?!). But in America, a biscuit is something very different, because it’s a delicacy that is enjoyed with a generous serving of gravy.

Gravy on a biscuit???

An American biscuit is a savoury, scone-like delight that is smothered in white gravy and served with dinner. I had my first experience of biscuits and gravy just a few weeks ago and I LOVE THEM! So I was eager to find a great recipe that I could enjoy at home and share with you…

This recipe will make approximately 20 yum-diddly-scrumptious biscuits.

Before you get started, pre-heat the oven to 400°F. Then in a large mixing bowl combine the flour and ¾ cup of chilled and cubed butter using a dough whisk until the mixture is combined with crumbly consistency. 

Biscuits & Gravy Dough

Now add the milk – I also like to add a sprinkle of pepper – and mix well until it’s just combined. Now gently knead the dough with your hands until it just comes together and transfer to a non-stick surface, such as a baking mat, or floured countertop.

Biscuits & Gravy Dough Ball

Roll out to a ½” thickness and using a 3″ round cutter cut out the biscuits.

Biscuits & Gravy Cut Dough

Place the non-stick baking mat onto a baking tray, arrange the biscuits, and brush each one with melted butter, so that they will get a lovely golden finish. Put the biscuits in the oven and bake for around 12-15 minutes, or until they become golden.

Biscuits & Gravy Dough Laid Out

Now, while the biscuits are in the oven, you can make the gravy.

In a small saucepan heat 3 tablespoons of butter over a low heat. Once the butter has melted, add the flour and whisk constantly using a good sauce whisk until it is well combined.

Biscuits & Gravy Gravy Roux

Now slowly whisk in the milk and chicken broth until thickened – you can add a little more flour if you need to get a thicker consistency.

Biscuits & Gravy Gravy

Cook and stir for another minute and season with salt and pepper, as desired.

Serve the biscuits warm with a jug of gravy.

While making my Biscuits and Gravy Recipe I used the following equipment:

UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!

Biscuits & Gravy

  • Servings: approx. 20
  • Difficulty: Easy
  • Print


For the Biscuits:

6 Cups Self-Raising Flour
¾ Cup Butter, Cubed and Chilled
2¼ Cups Cold Milk
6 Tbsp Butter, Melted
Pepper for seasoning (optional)

For the Gravy:

3 Tbsp Butter
3 Tbsp All-Purpose (Plain) Flour
1 Cup Whole Milk
1 Cup Chicken Broth
Salt & Pepper for seasoning (optional)


To Make the Biscuits:

Pre-heat the oven to 400°F.

In a large mixing bowl combine the flour and chilled butter until the mixture takes on a crumbly consistency. 

Add the milk, season with pepper (if desired), and mix well until just combined.

Gently knead until the dough just comes together.

Roll out to a ½” thickness and using a 3″ round cutter cut out the biscuits.

Arrange the biscuits on a non-stick baking mat and brush with melted butter.

Bake in the oven for around 12-15 minutes, or until golden.

To Make the Gravy:

In a small saucepan heat 3 tablespoons of butter over a low heat. 

Once melted, add flour and whisk constantly until well combined.

Slowly whisk in the milk and chicken broth until thickened and bubbly.

Season with salt and pepper, as desired.

Serve the biscuits warm and pour over the gravy.

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