Take a step into Southern tradition with my recipe for Southern Style Biscuits & Gravy, where each bite combines classic flavors and heartfelt hospitality. These biscuits are more than a recipe, they’re a slice of home, a bit like the air we breathe around here. They’re a true staple, offering that warm, flaky, and buttery experience that’s perfect for breakfast, brunch, or any meal craving a touch of comfort.
For me, making these biscuits goes beyond taste; it’s about celebrating Southern heritage and sharing a moment of joy. Pair them with a creamy, savory sausage gravy, and you’re in for a treat that feels like paradise on a plate. So, roll up your sleeves, get ready to bake, and enjoy the simple pleasure of Southern Style Biscuits, they’ll transport you to a peaceful Southern porch swing in no time!
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Ingredients Overview
See recipe card for quantities
Southern Style Biscuits
- All-purpose flour
- Baking powder
- Cane sugar
- Salt
- Unsalted butter
- Whole milk
Milky Sausage Gravy
- Ground sausage
- All-purpose flour
- Unsalted butter
- Whole milk
- Optional: Salt & pepper for seasoning
Instructions Overview
Here are Step-by-Step Instructions for making Southern Style Biscuits & Gravy:
Southern Style Biscuits
1. Prepare the Oven and Ingredients:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Mix well.
2. Add Butter:
- Cut the cold unsalted butter into small pieces and add it to the dry ingredients.
- Use a pastry cutter or your hands to mix until the mixture has a crumbly texture with small pea-sized butter pieces.
3. Add Milk and Knead the Dough:
- Pour in the whole milk gradually, stirring as you go until the dough forms and just comes together.
- Place the dough on a lightly floured surface and gently knead it a few times (avoid over-kneading to keep the biscuits tender).
4. Shape and Cut Biscuits:
- Pat the dough into a 1-inch-thick layer and use a biscuit cutter or glass to cut out circles.
- Place the biscuits on a baking sheet lined with parchment paper.
5. Bake:
- Bake for 12–15 minutes or until the biscuits are golden brown on top. Remove from the oven and set aside.
Milky Sausage Gravy
1. Cook the Sausage:
- In a large skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it into smaller pieces as it cooks.
- Remove excess grease if necessary, leaving about 1–2 tablespoons in the skillet for flavor.
2. Make the Gravy Base:
- Add the butter to the cooked sausage in the skillet and stir until melted.
- Sprinkle the flour over the sausage and butter mixture, stirring constantly for 1–2 minutes to cook out the raw flour taste.
3. Add Milk and Season:
- Gradually pour in the whole milk, stirring as you go, until the gravy thickens. This should take about 5–7 minutes.
- Season with salt and pepper to taste, if desired.
4. Serve:
- Spoon the sausage gravy over warm biscuits and serve immediately.
Equipment Needed
Don’t be shy about using your hands when making biscuits! Working the dough by hand gives you better control and helps create that ideal, flaky texture we all love.
- Large Mixing Bowl: For combining the dry and wet ingredients for the biscuit dough.
- Pastry Cutter or Fork: To cut the butter into the flour mixture, creating a crumbly texture.
- Measuring Cups and Spoons: For accurately measuring ingredients.
- Biscuit Cutter or Round Glass: To cut out biscuit shapes from the dough.
- Baking Sheet: For baking the biscuits.
- Parchment Paper (optional): To prevent biscuits from sticking to the baking sheet.
- Large Skillet: For cooking the sausage and making the gravy.
- Whisk or Wooden Spoon: To stir the gravy and prevent lumps.
- Spatula: For handling the dough and biscuits as needed.
biscuits and gravy recipe
Experience the classic comfort of the South with this easy-to-make biscuits and gravy recipe. Fluffy, buttery biscuits are paired with creamy, savory sausage gravy to create a hearty and satisfying meal that’s perfect for breakfast or brunch. Simple ingredients and straightforward steps bring a taste of Southern hospitality right to your kitchen!
Equipment
- 1 Large Mixing Bowl for combining ingredients
- 1 Pastry Cutter or Fork for cutting in butter
- 1 Measuring Cups for measuring dry and wet ingredient
- 1 Measuring Spoons for measuring smaller quantities
- 1 Biscuit Cutter or Round Glass for cutting out biscuits
- 1 Baking Sheet for baking the biscuits
- 1 Parchment paper optional, for lining the baking sheet
- 1 Large Skillet for cooking sausage and making gravy
- 1 Whisk or Wooden Spoon for stirring gravy
- 1 Spatula for handling biscuits and dough
Ingredients
Southern Style Biscuits :
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Cane sugar
- 1 tablespoon Salt
- 1/2 cup Unsalted butter cold, cubed
- ¾ cup Whole milk
Milky Sausage Gravy :
- 1 pound Ground sausage meat
- 1/4 cup All-purpose flour for thickening the gravy
- 1/4 cup Unsalted butter
- 2 cups Whole milk
- 1 tablespoon Salt and pepper Optional to taste
Instructions
For the Biscuits :
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of cane sugar, and 1 teaspoon of salt. Whisk together until well combined.
- Cut in Butter: Add ½ cup of cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Milk: Pour in ¾ cup of whole milk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough over onto itself a couple of times for extra flakiness, then pat it down again to 1-inch thick.
- Cut Biscuits: Use a biscuit cutter or a round glass to cut out biscuits. Place them on a baking sheet lined with parchment paper, ensuring they are close but not touching.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
For the Sausage Gravy :
- Cook Sausage: In a large skillet over medium heat, add 1 pound of ground sausage meat. Cook until browned and crumbled, about 5-7 minutes. Drain excess fat if necessary, leaving a little in the pan for flavor.
- Make Roux: Add ¼ cup of unsalted butter to the skillet with the cooked sausage. Once melted, stir in ¼ cup of all-purpose flour. Cook for about 1-2 minutes, stirring constantly to form a roux.
- Add Milk: Gradually whisk in 2 cups of whole milk, making sure to eliminate any lumps. Bring the mixture to a simmer, stirring frequently until the gravy thickens, about 5-10 minutes.
- Season: Season with salt and pepper to taste. Adjust the seasoning as desired.
Serve :
- Plate the Dish: Split the warm biscuits in half and ladle the sausage gravy over the top.
- Enjoy: Serve immediately and enjoy your delicious Southern Style Biscuits & Gravy!
Video
Notes
- Fresh Ingredients: For the best flavor and texture, use fresh ingredients, especially the baking powder, which should be within its expiration date.
- Cold Butter: Ensure the butter is very cold when cutting it into the flour. This helps create flaky layers in the biscuits.
- Avoid Overmixing: When combining the biscuit dough, mix just until combined to prevent tough biscuits.
- Customize the Gravy: Feel free to add your favorite seasonings, such as garlic powder or cayenne pepper, to enhance the flavor of the gravy.
- Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to two days, or frozen for longer storage. Reheat in the oven for best results.
Storage Tips
- Refrigeration: Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 5 days. Ensure they are fully cooled before placing them in the fridge to prevent moisture buildup.
- Freezing Biscuits: For longer storage, you can freeze the biscuits. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 10-15 minutes or until heated through.
- Storing Gravy: Allow any leftover sausage gravy to cool to room temperature before transferring it to an airtight container. Refrigerate and consume within 3-4 days.
- Freezing Gravy: If you want to store the gravy for longer, it can be frozen as well. Store it in a freezer-safe container or bag, and it will last for up to 3 months. When reheating, do so on the stove over low heat, adding a splash of milk if needed to reach the desired consistency.
- Reheating: When reheating biscuits and gravy, it’s best to do so separately. Biscuits can be warmed in the oven, while the gravy can be gently reheated on the stove. Stir occasionally to ensure even heating.
FAQ
Before you dive into making these Southern-style biscuits and sausage gravy, here are some common questions to help guide you through the process:
1. Can I make Southern biscuits without buttermilk?
Buttermilk is a common ingredient in traditional Southern biscuits, but it’s not essential. You can replace it with whole milk or make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to curdle before using it in the recipe.
2. Can I use a different type of sausage for the gravy?
Absolutely! While pork sausage is traditional, you can use other types like turkey, chicken, or even plant-based sausages. Just be sure to adjust the seasoning as needed to suit the flavor of the sausage you choose.
3. How do I make biscuits extra flaky?
For flaky biscuits, make sure your butter is cold when mixed with the flour, and avoid overworking the dough. Folding the dough over a few times will help create those delicate layers. Also, don’t skip the step of patting the dough rather than rolling it, as this keeps the layers intact.
4. Can I freeze biscuits and gravy?
Yes, both the biscuits and gravy freeze well! Biscuits can be frozen after baking and reheated in the oven. Gravy can be stored in an airtight container in the freezer for up to 3 months. When reheating, add a little milk to restore the creamy texture.
5. How do I make the gravy thicker or thinner?
To thicken the gravy, let it simmer longer, or you can add a bit more flour to create a thicker roux. If the gravy becomes too thick, simply add more milk to thin it out to your desired consistency.
6. What can I serve with biscuits and gravy?
Biscuits and gravy are hearty on their own, but they pair wonderfully with other Southern staples like scrambled eggs, fried chicken, or hash browns. You can also serve them with a side of fresh fruit for a balanced meal.
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