Biscuits and Gravy

Biscuits and Gravy — Classic Southern Comfort

Biscuits and Gravy is the quintessential Southern breakfast: tender, flaky biscuits smothered in a rich, peppery sausage gravy. It’s humble, hearty, and endlessly satisfying — the kind of meal that warms you from the inside out. Whether you’re serving it for a weekend family breakfast, a brunch gathering, or a cozy morning at home, this recipe delivers on both flavor and nostalgia.

Why This Recipe Works

This version balances two key elements: the texture of homemade biscuits (flaky layers, light interior) and the flavor of a robust, creamy sausage gravy. The biscuits are made with cold butter and buttermilk to achieve lift and flakiness, while the gravy relies on browned sausage, a roux, and just the right amount of black pepper for depth and warmth.

For the Biscuits — Ingredients & Their Roles

• 2 cups all-purpose flour — Structure and body; provides the foundation for a tender crumb.
• 1 tbsp baking powder — Primary leavening to create lift and a light texture.
• ½ tsp baking soda — Reacts with buttermilk to add extra tenderness and a subtle rise.
• 1 tsp salt — Balances sweetness and enhances overall flavor.
• 1 tbsp sugar (optional) — Adds a slight sweetness and helps with browning on the crust.
• ½ cup (1 stick) cold unsalted butter, cubed — Cold butter creates flaky layers as it melts during baking.
• ¾ cup cold buttermilk — Acidic liquid that reacts with baking soda; gives tender texture and mild tang.
• Extra buttermilk or melted butter for brushing — Helps create a golden, glossy top.

How to Make Perfect Biscuits

These biscuits are created with a simple, classic method that emphasizes cold ingredients and minimal handling to keep the dough light and flaky.

Step-by-Step Biscuit Method

1. Prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or use a lightly greased sheet.
2. Combine dry ingredients: In a large bowl whisk together 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, and 1 tbsp sugar (if using).
3. Cut in the butter: Add the cold, cubed butter and use a pastry cutter, two knives, or your fingertips to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Cold, visible butter pieces are essential for flakiness.
4. Add the buttermilk: Make a well in the center and pour in ¾ cup cold buttermilk. Stir gently with a fork until the dough just comes together—slightly shaggy and tacky. Do not overwork.
5. Fold and pat: Turn the dough onto a lightly floured surface. Gently fold the dough over on itself 3–4 times to create layers. Pat to about ¾–1 inch thick.
6. Cut the biscuits: Using a floured 2.5–3 inch round cutter (press straight down—do not twist), cut biscuits and transfer to the baking sheet, placing them close together for soft sides or spaced apart for crisper edges.
7. Brush and bake: Brush the tops lightly with buttermilk or melted butter. Bake for 12–15 minutes until golden brown and risen.
8. Cool briefly: Let rest 5 minutes before splitting and serving with gravy.

Pro Tips for Flakiness

• Keep all ingredients and tools cold; warm butter is the enemy of flaky biscuits.
• Don’t over-knead—folding creates layers; overworking develops gluten and toughens the biscuit.
• Cut straight down with the cutter—twisting seals the edges and prevents rise.
• For extra rise, place biscuits snugly together on the pan—they will support each other and rise taller.

Variations

• Cheddar Biscuits: Add ½–1 cup shredded cheddar to the dry mix.
• Herb Biscuits: Stir in 1–2 tbsp chopped fresh herbs (chives, thyme, or parsley).

Sausage Gravy — Ingredients & Their Roles

• 1 lb breakfast sausage (mild or spicy): The flavor base; browning the sausage releases savory fat and caramelized bits that form the backbone of the gravy.
• ¼ to ⅓ cup all-purpose flour: Creates the roux that thickens the gravy.
• 2 ½ to 3 cups whole milk: Adds creaminess and the body of the gravy; use whole milk for the richest result.
• Salt and freshly ground black pepper: Essential seasoning—black pepper is key to authentic flavor in classic sausage gravy.
• Optional: a pinch of cayenne or red pepper flakes — for subtle heat if desired.

How to Make Sausage Gravy

1. Brown the sausage: In a large skillet over medium heat, crumble and cook the sausage until deeply browned and cooked through. Do not drain all the fat—reserve about 2–3 tablespoons in the pan for the roux.
2. Create the roux: Sprinkle the flour over the browned sausage and fat. Stir constantly for 1–2 minutes to cook out the raw flour taste and to give the roux a light golden color.
3. Whisk in the milk: Gradually add 2 ½ cups of the milk while whisking to avoid lumps. Increase heat to medium-high and cook, whisking frequently, until the gravy thickens—about 5–7 minutes. If too thick, add the remaining ½ cup milk to reach desired consistency.
4. Season: Season with salt and a generous amount of freshly ground black pepper (start with ½–1 tsp and adjust to taste). Optionally add a pinch of cayenne or red pepper flakes.
5. Simmer gently: Reduce heat and simmer for a few minutes to blend flavors. Taste and adjust seasoning. Keep warm on low.

Troubleshooting & Notes

• If lumps form, vigorously whisk or use an immersion blender to smooth the gravy.
• Too thin? Simmer longer to reduce, or whisk in a small slurry of flour and water cooked briefly.
• Too thick? Thin with additional milk a tablespoon at a time.

Assembly & Serving

1. Split the warm biscuits: Use a fork to split each biscuit (fork keeps the layers intact).
2. Ladle the gravy: Place the bottom half of a biscuit on a plate, spoon a generous amount of sausage gravy over it, and top with the biscuit crown.
3. Garnish (optional): Finish with an extra grind of black pepper, chopped chives, or a sprinkle of chopped fresh parsley for color.

Serving Ideas

• Serve with fried or scrambled eggs and crispy bacon for a complete Southern breakfast.
• Accompany with roasted breakfast potatoes or cheesy grits for a hearty brunch spread.
• For a lighter meal, serve smaller biscuits with a side salad and fruit.

Storage & Make-Ahead

• Biscuits: Store cooled biscuits in an airtight container for up to 2 days at room temperature, or freeze for up to 2 months. Reheat in a 350°F oven for 8–10 minutes.
• Gravy: Keep gravy in the refrigerator for up to 3 days. Reheat gently on the stove, thinning with milk as needed.
• Make-ahead: Prepare biscuits and reheat before serving; make gravy earlier in the day and keep warm before brunch.

Approximate Nutrition (per serving)

Values are estimates and depend on exact ingredients and portion sizes.

• Calories: ~650–800 (1 large biscuit + gravy)
• Fat: ~40–50 g
• Protein: ~15–20 g
• Carbohydrates: ~50–60 g

Printable Recipe Card

Biscuits & Gravy — Quick Recipe Card

Yield: 6–8 servings | Prep: 15 min | Cook: 25 min

Biscuits: 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 tbsp sugar (opt), ½ cup cold butter, ¾ cup buttermilk.

Gravy: 1 lb breakfast sausage, ¼–⅓ cup flour, 2½–3 cups whole milk, salt, pepper.

Method: Make biscuits (Part 2). Brown sausage, add flour, whisk in milk until thickened, season (Part 3). Split biscuits and ladle gravy over.

Final Thoughts & Why You Should Make This

Biscuits and Gravy is comfort food at its best — simple, soulful, and deeply satisfying. The contrast of flaky biscuits and velvety sausage gravy embodies everything we love about a comforting breakfast. With a few pantry staples and a little attention to technique, you can serve a classic Southern favorite that tastes like it came from your grandmother’s kitchen.

Try it once and it will likely become a weekend tradition. Serve it for guests, or keep it as your secret indulgence — either way, it’s a dish that delivers warmth, flavor, and a sense of home.