Here’s a classic Biscuits and Gravy recipe—a hearty Southern breakfast favorite with flaky biscuits and creamy sausage gravy.
Ingredients (Serves 4–6)
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
For the sausage gravy:
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2–3 cups milk (start with 2 cups, add more to reach desired thickness)
- Salt and black pepper, to taste
Instructions
1. Make the biscuits
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined (don’t overmix).
- Drop spoonfuls of dough onto a baking sheet or roll and cut into rounds.
- Bake 12–15 minutes until golden brown.
2. Make the sausage gravy
- In a skillet over medium heat, cook sausage until browned and cooked through, breaking it into small pieces.
- Sprinkle flour over the sausage and stir to coat. Cook 1–2 minutes to remove raw flour taste.
- Gradually whisk in milk, stirring constantly. Cook until thickened, 5–7 minutes.
- Season with salt and plenty of black pepper.
3. Serve
- Split the warm biscuits and pour sausage gravy over the top. Serve immediately.
💡 Tips
- Use lots of black pepper—it gives classic flavor to the gravy.
- For extra richness, add a splash of cream to the gravy.
- Make-ahead biscuits can be reheated in the oven; gravy is best fresh.
- Optional: top with a fried egg for a hearty breakfast.
If you want, I can also give a slow-cooker version of biscuits and gravy that keeps the sausage gravy warm for a brunch buffet or large gathering.
Do you want me to provide that version?
