biscuits and gravy recipe
The Best biscuits and gravy recipe
What I love most about this recipe is how versatile it is. You can make it with store-bought biscuits if you’re short on time, or go all out with homemade ones if you’re feeling fancy. The sausage gravy comes together in minutes, and you can adjust the thickness or seasoning to suit your taste. Plus, it’s packed with protein from the sausage and carbs from the biscuits, making it a balanced meal that keeps everyone full for hours. It’s not the healthiest option out there, but in moderation, it’s a great way to start the day or end a long one. My family always cleans their plates, and I love that it’s a meal that brings us all to the table without any fuss.
Classic Southern Biscuits and Gravy
A hearty and comforting Southern breakfast featuring flaky, buttery biscuits smothered in creamy, savory sausage gravy. Perfect for a filling morning meal or brunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 lb breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
👨🍳Directions
-
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. -
3
Add the cold cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. -
4
Pour in the milk and stir gently until just combined. Do not overmix. -
5
Turn the dough out onto a lightly floured surface and knead gently 3-4 times. Pat the dough into a 1-inch thick rectangle. -
6
Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-roll, and cut out additional biscuits. -
7
Bake for 12-15 minutes, or until the biscuits are golden brown on top. Remove from the oven and set aside. -
8
While the biscuits bake, prepare the gravy. In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through (about 5-7 minutes). -
9
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. -
10
Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer. -
11
Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally, until thickened. Season with salt, pepper, and optional garlic and onion powder. -
12
Split the warm biscuits in half and place them on plates. Spoon the sausage gravy generously over the biscuits and serve immediately.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter or glass
- Baking sheet
- Oven
- Large skillet
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Biscuits and Gravy Works
❓ Frequently Asked Questions About Southern Biscuits and Gravy
1. What type of sausage is best for biscuits and gravy?
The best sausage for biscuits and gravy is a mild or medium-ground pork breakfast sausage. Look for sausage with a good fat content (around 20-30%) to ensure rich flavor and a smooth gravy texture. Popular brands like Jimmy Dean or Bob Evans work well, but you can also use homemade or local sausage for a unique taste. Avoid lean or turkey sausage, as they lack the fat needed for a creamy gravy.
2. Can I make biscuits and gravy ahead of time?
Yes, you can prepare parts of the dish ahead of time. The gravy can be made 1-2 days in advance and reheated on the stove with a splash of milk or broth to restore its creamy consistency. Store it in an airtight container in the fridge. Biscuits are best baked fresh but can be made a day ahead and reheated in the oven at 350°F (175°C) for 5-10 minutes. Avoid freezing the gravy, as it may separate when thawed.
3. How do I thicken gravy that’s too runny?
If your gravy is too thin, mix 1-2 tablespoons of all-purpose flour or cornstarch with a small amount of cold milk or water to form a slurry. Stir the slurry into the simmering gravy and cook for 2-3 minutes until thickened. Alternatively, let the gravy reduce over low heat, stirring occasionally, until it reaches your desired consistency. Avoid adding flour directly, as it can clump.
4. Can I make biscuits and gravy without sausage?
Yes! You can substitute sausage with other proteins or make a vegetarian version. For meat options, try crumbled bacon, ground beef, or diced ham. For a vegetarian gravy, use mushrooms, lentils, or plant-based sausage crumbles. Season with smoked paprika, garlic powder, and black pepper to mimic the savory flavor of traditional sausage. The cooking process remains the same—just adjust seasoning to taste.
5. Why did my biscuits turn out dense or flat?
Dense or flat biscuits are usually caused by overworking the dough or using warm ingredients. Handle the dough gently—only mix until just combined, and avoid kneading. Use cold butter or shortening, and chill the dough for 10-15 minutes before cutting. Overcrowding the biscuits on the baking sheet can also prevent them from rising properly, so leave space between each one. Finally, ensure your oven is fully preheated to 425°F (220°C) for the best rise.
