Here’s a classic Southern biscuits and gravy recipe—fluffy biscuits smothered in rich, savory sausage gravy:
Biscuits
Yields: 8–10 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until dough forms; do not overmix.
- Turn dough onto a floured surface, pat to ½-inch thickness, and cut with a biscuit cutter.
- Place biscuits on a baking sheet and bake 12–15 minutes until golden brown.
Sausage Gravy
Yields: Enough for 8 biscuits
Ingredients
- 1 pound breakfast sausage (pork, spicy or mild)
- 3 tablespoons all-purpose flour
- 2–3 cups milk (whole or 2%)
- Salt and black pepper, to taste
- Optional: pinch of crushed red pepper or paprika for heat
Instructions
- In a large skillet, cook sausage over medium heat until browned and cooked through, breaking it into small crumbles.
- Sprinkle flour over the sausage and stir to coat. Cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in milk, starting with 2 cups. Simmer, stirring frequently, until gravy thickens (5–7 minutes). Add more milk for desired consistency.
- Season with salt and pepper to taste.
To Serve
- Split warm biscuits and pour sausage gravy over the top.
- Optional: garnish with extra black pepper or chopped parsley.
💡 Tips:
- For extra fluffy biscuits, make sure butter is very cold and handle the dough lightly.
- Leftover gravy can be stored in the fridge for 2–3 days; reheat gently while stirring.
- You can add cooked bacon crumbles for extra flavor in the gravy.
If you want, I can also give a one-pan biscuits and sausage gravy bake that’s faster and easier for a breakfast crowd.
Do you want me to provide that one-pan version?
