Biscuits and Gravy

There's nothing quite like a classic Southern breakfast to start the day right. This recipe for Biscuits and Gravy delivers on all fronts: flaky, buttery biscuits made from scratch, smothered in a rich, creamy, and perfectly peppery sausage gravy. It's the ultimate comfort food, ready in under an hour.

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Making this dish from scratch is surprisingly simple and incredibly rewarding. The key lies in cold ingredients for the biscuits and a patient hand when making the gravy. The result is a breakfast that's rustic, hearty, and packed with flavor.

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. Add a pinch of dried sage or thyme to the sausage for an herbal note.

Varianten und Anpassungen

To make this recipe vegetarian, simply substitute the pork sausage with a plant-based alternative and use your favorite plant-based milk for the gravy.

Serviervorschläge

Serve this hearty breakfast with a side of scrambled eggs or fresh fruit to create a complete and balanced meal.

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Whether for a lazy Sunday morning or a special brunch, these homemade Biscuits and Gravy are sure to be a hit. Enjoy this comforting taste of the South!

Common Questions

→ What makes Southern biscuits fluffy?

Cold butter and buttermilk create steam pockets during baking, while minimal handling prevents gluten development. Folding the dough 2-3 times builds flaky layers without overworking.

→ How do I prevent lumps in the gravy?

Whisk the flour into the browned sausage until fully absorbed, then gradually pour in milk while stirring constantly. This smooths out any clumps before they form.

→ Can I make this ahead?

Biscuits freeze beautifully for up to 3 months—reheat in a 350°F oven for 10 minutes. Gravy keeps refrigerated for 3 days; thin with milk when reheating.

→ What if I don't have buttermilk?

Mix ¾ cup regular milk with 1 tablespoon vinegar or lemon juice. Let stand 5 minutes until slightly thickened. This acid activates the baking powder for proper rise.

→ Can I use different sausage?

Mild breakfast sausage offers traditional flavor, but spicy turkey sausage, chorizo, or plant-based crumbles work equally well. Adjust pepper accordingly based on sausage seasoning.