Here’s a classic Southern-style Biscuits and Gravy recipe — fluffy biscuits smothered in rich, creamy sausage gravy.
🍽️ Biscuits and Gravy
Ingredients (Serves 4)
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 Sausage Gravy
- 1 lb breakfast sausage (pork)
- 1/4 cup all-purpose flour
- 2–2½ cups whole milk
- 1/2 tsp black pepper (or more to taste)
- Salt, to taste
- Pinch of crushed red pepper (optional)
Instructions
1️⃣ Make the Biscuits
- Preheat oven to 425°F (220°C).
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until combined (don’t overmix).
- Pat dough to 1-inch thickness and cut into rounds.
- Bake 12–15 minutes until golden brown.
(Shortcut: Use store-bought refrigerated biscuits if you prefer.)
2️⃣ Make the Sausage Gravy
- Brown sausage in a skillet over medium heat, breaking it up as it cooks.
- Sprinkle flour over cooked sausage and stir 1–2 minutes.
- Gradually whisk in milk, stirring constantly to prevent lumps.
- Simmer 5–7 minutes until thickened.
- Season with black pepper and salt to taste.
3️⃣ Assemble
- Split warm biscuits in half.
- Spoon generous amounts of sausage gravy over the top.
- Serve immediately.
Tips & Variations
- Extra creamy: Add a splash of heavy cream.
- Spicy version: Use hot breakfast sausage or add cayenne.
- Herb biscuits: Add chopped chives or parsley to the dough.
- Make ahead: Gravy reheats well — add a splash of milk when warming.
If you’d like, I can also give you a from-scratch Southern buttermilk biscuit recipe that’s extra flaky and layered.
