Here’s a classic, comforting Biscuits and Gravy recipe—rich, creamy, and perfect for breakfast or brunch.
Ingredients (serves 4–6)
For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter (cubed)
- 3/4–1 cup cold buttermilk
For the gravy:
- 1 lb breakfast sausage
- 2–3 tbsp all-purpose flour
- 2–2.5 cups milk
- Salt and black pepper (be generous with pepper!)
Instructions
1. Make the biscuits:
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- Cut in cold butter until the mixture looks like coarse crumbs.
- Add buttermilk gradually and mix until just combined (don’t overwork it).
- Turn dough onto a floured surface, gently pat to about 1 inch thick.
- Cut into biscuits and place on a baking tray.
- Bake for 12–15 minutes until golden brown.
2. Make the sausage gravy:
- In a skillet over medium heat, cook sausage until browned.
- Sprinkle flour over the cooked sausage and stir for 1–2 minutes.
- Slowly add milk, stirring constantly to avoid lumps.
- Simmer until thick and creamy (5–7 minutes).
- Season with salt and plenty of black pepper.
3. Assemble:
- Split warm biscuits in half.
- Spoon the sausage gravy generously over the top.
💡 Tips:
- If you don’t have buttermilk, mix regular milk with a little lemon juice or vinegar.
- For extra flavor, add a pinch of red pepper flakes to the gravy.
- The gravy should be thick but pourable—add a splash of milk if it gets too thick.
If you want, I can show you a quick 20-minute shortcut version using canned biscuits or a from-scratch Southern-style upgrade with extra richness.
