Biscuits And Gravy
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Warm and comforting, Biscuits and Gravy are the ultimate Southern breakfast food! With flaky, buttery biscuits that practically melt in your mouth, generously smothered in a rich sausage gravy, it’s a classic dish that’s a testament to simplicity and homestyle cooking!
A Classic Biscuits And Gravy Recipe
If you’re craving a hearty and comforting Southern breakfast that will leave you satisfied and smiling all day, biscuits and gravy is the answer! The delicious duo of flaky, tender biscuits with a creamy, savory sausage gravy is the perfect reason to rise and shine. The magic of this recipe is how it transforms basic ingredients into a dish layered with flavor.
Yet, contrary to popular belief, this breakfast favorite is surprisingly easy to make and incredibly versatile! Whether you’re serving it up for a leisurely Sunday breakfast or a festive holiday brunch, it remains a timeless classic that will keep you coming back for more. So, gather your ingredients, get those biscuits baking, let that sausage sizzle, and allow the gravy to flow!
Why You’ll Love Biscuits And Gravy
- Easy Recipe! This recipe is homemade comfort food without the fuss! You can easily make homemade buttermilk biscuits that taste like they came straight from a bakery in a few simple steps.
- Southern Favorite! The biscuits are buttery and flaky, just like Grandma used to make, and the sausage gravy is savory and seasoned to perfection. This dish is a taste of the deep South that will warm your soul!
- Crowd Pleaser! Whether you’re hosting a family brunch or a gathering with friends, this classic is a universal favorite. Plus, you can easily prepare the gravy ahead, making it a practical choice for entertaining.
- All-Purpose Flour: The base of the biscuit dough that gives them their structure.
- Leavening Agents: Baking powder and baking soda help the biscuits rise and become super fluffy.
- Sugar: Adds a touch of sweetness and helps to balance out the acidity of the buttermilk.
- Salt: Enhances the overall flavor of the biscuits.
- Unsalted Butter: Adds richness and helps to create a flaky texture. It’s important to always use unsalted butter in baking.
- Buttermilk: Provides a little tangy flavor and helps to make the biscuits tender.
- Sausage: I used pork sausage. But you can use any type of sausage you like including turkey sausage or chicken sausage. You can also make the gravy using bacon.
- All-Purpose Flour: Thickens the gravy and adds texture.
- Milk: Gives the gravy its body and creaminess. I used whole milk but any type of milk will do the trick.
- Seasonings: Salt and black pepper enhance the flavor of the gravy.
No need to buy store-bought biscuits! Making homemade biscuits with sausage gravy is much simpler than it may seem! With just a few simple steps, you’ll be well on your way to enjoying this Southern breakfast classic in no time.
Begin by preheating your oven to 450°F (230°C) to ensure it’s hot when your biscuits are ready to bake. Then grab a baking sheet and set it aside.
While the oven is heating up, combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Next, add the cold butter and use your fingers or a pastry cutter to gently work it into the flour mixture until it resembles coarse crumbs. Then add the buttermilk and stir just until combined, being careful not to overmix the dough.
First, turn the dough out onto a lightly floured work surface and knead it a few times until it holds together. Next, shape the dough into a 1-inch thick rectangle. Finally, use a round biscuit cutter to cut the dough into biscuits and place them on your baking sheet.
After cutting all the dough, brush the biscuits with a little bit of milk. Transfer the baking sheet to the preheated oven and let them bake for 12 to 15 minutes. When done, they will be golden brown and baked on the bottom.
While the biscuits are baking, start making the gravy. To begin, brown the sausage in a large skillet over medium-high heat. Next, sprinkle the flour over the cooked sausage and stir well. Then let it cook for about a minute to remove some of the raw flour taste.
Now, gradually add the milk while stirring constantly. Then let the gravy simmer for about 10 minutes or until thickened. If at some point it gets too thick just add a little more milk. Then season your gravy to taste with some salt and black pepper.
With the biscuits baked and gravy ready, split the biscuits in half and ladle some of the sausage gravy on top! Now, serve your biscuits and gravy with scrambled eggs and hash browns if you like, and enjoy!
Frequently Asked Questions
What can I add to the gravy?
Some popular additions include a pinch of cayenne pepper for a subtle kick, a dash of hot sauce, or herbs like sage or thyme for extra flavor complexity. Feel free to get creative and tailor the gravy to your taste.
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for the buttermilk. It’s also possible to mimic the tangy flavor of buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for a few minutes.
Why are my biscuits hard?
Biscuits can become hard if they are overmixed or overbaked. To keep them tender, avoid overworking the dough, and be mindful of the baking time.
Expert Tips
- Use cold unsalted butter. Cold butter is what creates those coveted flaky layers as it melts during baking. If your kitchen is overly warm, you can even chill the flour and mixing bowl before starting the recipe.
- Don’t overmix the dough. When combining the wet and dry ingredients for your biscuits, avoid overmixing as it can make your biscuits tough instead of tender.
- Use high-quality sausage. Choose a flavorful, high-quality sausage to infuse the gravy with rich, savory sausage grease. If you have access to specialty or homemade sausage, even better!
- Season the gravy at the end. Remember, you can always add more seasoning, but you can’t take it away.
Storage
To ensure your biscuits and gravy remain fresh, it’s important to store them separately. First, place any leftover biscuits in an airtight container and then store them at room temperature for up to 3 days. For longer storage, individually wrap the biscuits in plastic and freeze them for up to 3 months. When reheating, gently warm them at 350°F (175°C) for 5 to 10 minutes, or if they’re frozen, 15 to 20 minutes.
As for the sausage gravy, store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating, gently warm the gravy over low heat on the stove or in the microwave. You may need to add a splash of milk to restore its creamy texture.
Discover More Southern Recipes
- Chicken Fried Steak
- Buttermilk Fried Chicken
- Jambalaya
- Easy Cornbread Recipe
- Shrimp And Grits
- Pulled Pork
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Biscuits And Gravy
Ingredients
For Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ cup unsalted butter (cold and cut into small cubes)
- ¾ cup buttermilk
For Sausage Gravy
- 1 pound pork breakfast sausage
- ⅓ cup all-purpose flour
- 3-4 cups whole milk
- salt & pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by preheating your oven to 450°F (230°C).
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour until the mixture looks like coarse crumbs. Pour in the buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out biscuits from the dough and place them on a baking sheet.
- Brush the biscuits with a little bit of milk and transfer the baking sheet to the preheated oven. Bake the biscuits for about 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the sausage gravy. Brown the sausage in a large skillet over medium-high heat until no longer pink. Sprinkle the flour over the sausage and stir well to combine. Cook for another minute to remove the raw flour taste.
- Gradually add the milk, stirring constantly. Cook the gravy for about 10 minutes, or until thickened. If the gravy is too thick, add more milk as needed. Season the gravy with salt and black pepper to taste.
- To serve, split the biscuits in half and ladle the sausage gravy over the top.
Equipment
Notes
- Buttermilk Substitution: If you don’t have buttermilk, mix ¾ cup of milk with 1 teaspoon of vinegar or lemon juice as a quick alternative.
- Butter Tip: Ensure your butter is very cold for flakier biscuits. You can even freeze it for a few minutes before cutting it into the dough.
- Biscuit Size: Using different-sized biscuit cutters will alter your baking time. Smaller biscuits might bake quicker, so keep an eye on them!
- Gravy Consistency: Adjust your gravy to your liking! Add more milk if it becomes too thick during cooking, and allow it to simmer a bit longer if you prefer it thicker.
- Sausage Choices: Feel free to explore with different flavored sausages – spicy ones for a kick or a maple-infused version for a sweet and savory blend.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I make biscuits and gravy on a semi-regular basis but use pepper gravy instead – I’m not a fan of sausage. However, I DEFINITELY will do your biscuit recipe. I have tried for ages to make them and have not had alot of luck making them flaky and tender – they sort of resemble hockey pucks when I’m finished ruining them! I’ll let you know how it goes…
Oh my goodness! Well I have lots of biscuit recipes if you want to try, you can find them all here: https://www.jocooks.com/#search/q=biscuits
Do let me know how they turn out. 🙂