Of course! Biscuits and Gravy is the ultimate comfort food breakfast, hailing from the American South. It’s a simple, hearty, and incredibly satisfying dish featuring fluffy, buttery biscuits smothered in a rich, peppary sausage gravy.
Here’s a detailed recipe to make the classic version from scratch.
Classic Southern Biscuits and Gravy
This recipe breaks it down into two parts: making the flaky biscuits and preparing the creamy sausage gravy.
Yield: 4 servings (about 8 biscuits and a pot of gravy)
Prep time: 20 minutes
Cook time: 20-25 minutes
Part 1: The Flaky Buttermilk Biscuits
Ingredients
· 2 cups all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1/4 teaspoon baking soda
· 1 teaspoon salt
· 6 tablespoons very cold unsalted butter, cut into small cubes
· 3/4 cup cold buttermilk (see note below if you don’t have any)
Instructions
- Prep: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers!
- Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Gently stir with a fork until just combined. The dough will be shaggy and a bit sticky.
- Knead Gently: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times until it just comes together. Do not overwork it!
- Shape and Cut: Pat the dough into a ¾-inch thick rectangle. Use a floured 2.5 or 3-inch biscuit cutter to cut straight down without twisting. Press the scraps together gently to cut more biscuits (they won’t be quite as tall, but they’ll still be delicious).
- Bake: Place biscuits on the prepared baking sheet, with sides touching for softer biscuits or 1 inch apart for crisper sides. Bake for 12-15 minutes, or until golden brown on top. Brush with melted butter when they come out of the oven, if desired.
No Buttermilk? Make a substitute: Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make 3/4 cup. Stir and let it sit for 5 minutes until it curdles.
Part 2: The Savory Sausage Gravy
Ingredients
· 1 lb (16 oz) bulk breakfast sausage (mild or hot, based on your preference)
· 1/4 cup all-purpose flour
· 3 to 4 cups whole milk, warmed (see tip below)
· 1/2 teaspoon freshly ground black pepper, plus more to taste
· 1/4 teaspoon garlic powder (optional, but recommended)
· Salt, to taste (the sausage is often salty enough, so taste first!)
Instructions
- Cook the Sausage: In a large skillet or cast-iron pan over medium-high heat, cook the sausage, breaking it up with a wooden spoon or spatula, until it’s browned and no longer pink.
- Make the Roux: Do not drain the grease! You need this fat. Reduce the heat to medium. Sprinkle the 1/4 cup of flour over the sausage and drippings. Cook, stirring constantly, for 1-2 minutes. This cooks the raw flour taste out and forms your “roux.”
- Add Milk Gradually: Slowly pour in 3 cups of the warm milk while whisking constantly to avoid lumps. The gravy will begin to thicken quickly.
- Simmer and Thicken: Bring the gravy to a simmer, then reduce the heat to low. Let it simmer gently for 5-7 minutes, stirring frequently, until it has thickened to a creamy, gravy-like consistency. If it becomes too thick, whisk in the remaining 1 cup of milk a little at a time until it’s perfect.
- Season: Stir in the black pepper and garlic powder. Taste the gravy before adding any salt, as the sausage is often plenty salty. Add salt only if needed.
To Assemble and Serve
- Split the warm biscuits in half and place them on a plate, cut side up.
- Ladle a generous amount of the hot sausage gravy over the biscuit halves.
- Serve immediately, and enjoy the ultimate comfort food!
Pro Tips for Success
· Keep Everything Cold for Biscuits: The key to flaky biscuits is cold butter and cold buttermilk. You can even freeze the butter and grate it into the flour for easier mixing.
· Warm Your Milk: Having your milk at room temperature or slightly warm when making the gravy helps it incorporate into the roux smoothly and prevents lumps.
· Don’t Rush the Roux: Cooking the flour and fat for a full minute or two is essential to get rid of the raw, pasty flavor.
· The Gravy Thickens as it Cools: It’s better for your gravy to be a tiny bit on the thin side in the pan, as it will continue to thicken once it’s off the heat and poured over the biscuits.
· Customize It:
· Spicier: Use hot breakfast sausage and add a pinch of cayenne pepper.
· Creamier: Substitute 1/2 cup of the milk with heavy cream for an extra-rich gravy.
· Herby: Stir in a tablespoon of fresh chopped sage or thyme with the sausage as it cooks.
Dig in! This is a classic, no-fuss recipe that is sure to become a weekend favorite.