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Classic Southern Biscuits and Gravy

Close-up of fluffy biscuits and gravy, a hearty breakfast dish with sausage and creamy sauce.
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Learn to make fluffy, buttermilk biscuits and creamy, savory sausage gravy from scratch for a satisfying Southern brunch.

Ingredients

  • For the Biscuits: 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into cubes, 3/4 cup cold buttermilk
  • For the Gravy: 1 pound pork sausage, 1/4 cup all-purpose flour, 2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the biscuits.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  4. Pour in the cold buttermilk and stir until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough in half, then pat it down again. Repeat this folding and patting process 2-3 more times to create flaky layers.
  6. Pat the dough into a 3/4-inch thick circle and cut out biscuits using a 2-inch round cutter. Place the biscuits on the prepared baking sheet, touching each other.
  7. Bake for 12-15 minutes, or until golden brown.
  8. While the biscuits bake, prepare the gravy. Cook the pork sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned. Drain off most of the grease, leaving about 2 tablespoons in the skillet.
  9. Sprinkle the flour over the sausage and cook, stirring, for 1 minute.
  10. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
  11. Stir in the salt and pepper.
  12. Serve the warm biscuits smothered in sausage gravy.

Notes

  • For extra flaky biscuits, ensure your butter and buttermilk are very cold.
  • Don’t overwork the biscuit dough; this will result in tough biscuits.
  • If you prefer a smoother gravy, you can whisk out any lumps before serving.
  • This recipe is a great option for meal planning and can be a satisfying alternative to some meal delivery services.

Nutrition

Find it online: https://kitchenslang.com/biscuits-and-gravy-southern-breakfast-recipe/