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.