🍴 Biscuits and Gravy
A hearty Southern breakfast classic — soft, flaky biscuits smothered in creamy, savory sausage gravy.
📝 Ingredients
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 Sausage Gravy:
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2–2 ½ cups milk (whole or 2%)
- Salt and black pepper to taste
- Optional: pinch of cayenne or paprika for extra flavor
👩🍳 Instructions
1. Make the biscuits
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in cold buttermilk until dough just comes together. Do not overmix.
- Turn dough onto floured surface, gently fold a couple of times, and pat to 1-inch thickness.
- Cut with a biscuit cutter or glass. Place on baking sheet and bake 12–15 minutes until golden.
2. Make the sausage gravy
- In a skillet over medium heat, cook sausage, breaking it into crumbles, until browned.
- Sprinkle flour over sausage and stir 1–2 minutes to remove raw flour taste.
- Gradually add milk, stirring constantly until thickened (5–8 minutes).
- Season with salt, pepper, and optional spices.
3. Serve
- Split biscuits and pour sausage gravy over the top while warm.
✨ Tips
- Use cold butter and minimal mixing for the flakiest biscuits.
- For creamier gravy, use whole milk or half-and-half.
- Make ahead: biscuits can be baked in advance and reheated; gravy can be made and gently reheated on the stove.
You can also make a shortcut version with store-bought biscuits if you’re short on time.
Do you want me to give that quick version too?
