Here’s a classic Biscuits and Gravy recipe—a hearty Southern breakfast favorite featuring soft, buttery biscuits smothered in rich, creamy sausage gravy.
🥖 Ingredients (Serves 4)
For Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk
For Gravy:
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2–3 cups milk
- Salt and pepper to taste
🥄 Instructions
Make Biscuits:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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. Pat or roll dough to 1-inch thickness and cut biscuits.
- Bake 12–15 minutes until golden brown.
Make Gravy:
- In a large skillet, cook sausage over medium heat until browned and cooked through.
- Sprinkle flour over sausage and stir for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth. Simmer for 5–10 minutes, stirring occasionally, until thickened.
- Season with salt and plenty of black pepper.
Serve:
- Split biscuits in half and pour sausage gravy over the top. Serve immediately.
💡 Tips:
- For extra flavor, use a mix of sage or thyme in the gravy.
- Leftover gravy can be reheated with a splash of milk to restore creaminess.
- For a quicker version, use store-bought biscuits or drop biscuits.
I can also give a slow cooker version where biscuits bake on top of the sausage gravy for a hands-off, all-in-one meal.
Do you want me to share that version?
