Here’s a classic Southern comfort food recipe: Biscuits and Gravy — flaky biscuits smothered in creamy sausage gravy.
🍪 Biscuits and Gravy
Ingredients (Serves 4)
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup buttermilk (cold)
For the Gravy:
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2 ½ cups milk (whole milk preferred)
- Salt and black pepper, to taste
- Optional: pinch of crushed red pepper or nutmeg
Instructions
1️⃣ Make the Biscuits
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in cold buttermilk until just combined. Do not overmix.
- Turn dough onto a floured surface, gently pat to ¾–1 inch thick.
- Use a biscuit cutter or glass to cut into rounds.
- Place on a baking sheet and bake 12–15 minutes until golden brown.
2️⃣ Make the Gravy
- In a large skillet over medium heat, cook sausage, breaking it up with a spoon, until fully browned.
- Sprinkle flour over sausage and stir to coat; cook 1–2 minutes.
- Gradually whisk in milk, scraping up any browned bits.
- Simmer 5–7 minutes until gravy thickens.
- Season with salt, black pepper, and optional spices.
3️⃣ Serve
- Split biscuits in half and pour gravy generously over the top.
- Serve immediately while hot.
💡 Tips
- For extra flaky biscuits, handle the dough as little as possible.
- Use a mix of sausage and bacon for more flavor in the gravy.
- Leftover gravy keeps in the fridge 2–3 days; reheat gently over low heat, adding a splash of milk if needed.
- You can make biscuits ahead of time and warm them in the oven while making the gravy.
If you want, I can also give a slow cooker version of biscuits and gravy for a hands-off breakfast that’s perfect for weekends or brunch gatherings.
Do you want that slow cooker version?
