Biscuits and Gravy Southern Style

There's nothing quite like a classic Southern breakfast to start the day right. These homemade Biscuits and Gravy are the epitome of comfort food. Imagine flaky, buttery biscuits, fresh from the oven, generously smothered in a rich, creamy, and peppery sausage gravy. This recipe is surprisingly easy to master and brings a taste of pure, hearty satisfaction to your table.

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The secret to this dish lies in two key parts: achieving perfectly layered, fluffy biscuits and creating a savory, lump-free gravy. We'll guide you through each step to ensure delicious results every time, turning a simple breakfast into a memorable meal.

Ingredients

• For the Biscuits
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3/4 cup cold buttermilk
• For the Sausage Gravy
• 1 pound breakfast sausage (pork, mild or spicy, crumbled)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon freshly ground black pepper (plus more to taste)
• 1/4 teaspoon salt (adjust to taste)
• Pinch of cayenne pepper (optional)

Instructions

Step 1

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Step 3

Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.

Step 4

Pour in buttermilk and stir just until combined. Do not overmix.

Step 5

Turn dough onto a lightly floured surface; gently pat to 1-inch thickness. Fold dough over on itself 2–3 times, then pat again to 1-inch thickness.

Step 6

Use a 2.5-inch biscuit cutter to cut out biscuits, reshaping scraps as needed. Place biscuits close together on the baking sheet.

Step 7

Bake 12–15 minutes, or until golden brown. Remove and let cool slightly.

Step 8

Meanwhile, for the gravy: In a large skillet over medium heat, cook sausage, breaking up with a spoon, until browned and cooked through.

Step 9

Sprinkle flour over the sausage and cook, stirring, for 1–2 minutes until flour is absorbed.

Step 10

Gradually add milk, stirring constantly to prevent lumps. Bring to a gentle simmer.

Step 11

Add black pepper, salt, and cayenne. Cook until thickened, about 5–7 minutes, stirring occasionally. Adjust seasoning to taste.

Step 12

Split warm biscuits and spoon hot sausage gravy generously over the top. Serve immediately.

Zusatztipps für die Zubereitung

For extra fluffy biscuits, handle the dough as little as possible. The less you work it, the more tender and light your biscuits will be.

Varianten und Anpassungen

Add a pinch of dried sage or thyme to the sausage for an herbal note. To make this recipe vegetarian, substitute plant-based sausage and use plant-based milk for the gravy.

Serviervorschläge

Serve with scrambled eggs or fresh fruit for a complete breakfast that balances the richness of the dish.

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Whether you're hosting a weekend brunch or simply treating yourself to a hearty meal, these Biscuits and Gravy are a guaranteed crowd-pleaser. Enjoy every savory, comforting bite.

Recipe FAQs

→ What makes biscuits flaky?

Cold butter creates flaky layers. When the butter melts in the oven, it releases steam that separates the dough into delicate flakes. Handle the dough minimally and keep ingredients cold.

→ Can I make the gravy ahead of time?

Yes, prepare the gravy up to 2 days in advance and refrigerate. Reheat gently with a splash of milk to restore creamy consistency before serving over freshly baked biscuits.

→ What type of sausage works best?

Breakfast sausage links or patties removed from casings work perfectly. Choose mild, medium, or spicy based on your preference. Pork sausage provides the most authentic flavor.

→ Why does my gravy get lumpy?

Lumps form when flour clumps. Sprinkle flour evenly over browned sausage and cook 1–2 minutes before gradually whisking in milk. Constant stirring prevents lumps from forming.

→ Can I freeze leftover biscuits?

Freeze baked biscuits in an airtight bag for up to 3 months. Thaw overnight, then reheat at 350°F for 5–10 minutes. The gravy freezes well too—store in portion-sized containers.

→ What if I don't have buttermilk?

Make a quick substitute by adding 1 tablespoon white vinegar to a measuring cup, then filling with milk to reach 3/4 cup. Let sit 5 minutes until thickened before using.