Real Down Home Southern Country Biscuits and Gravy
Get ready to savor the comforting flavors of the South with this recipe for Real Down Home Southern Country Biscuits and Gravy. Perfectly flaky buttermilk biscuits, made from scratch with cold butter and a soft, tender crumb, are baked golden and brushed with melted butter for an indulgent finish. Paired with a rich, savory sausage gravy, simmered with creamy whole milk and seasoned with just the right amount of black pepper, this classic Southern breakfast is hearty, satisfying, and easy to make. With just 20 minutes of prep time, this recipe is perfect for busy mornings or weekend brunches. Serve warm and watch as every bite delivers cozy, down-home goodness that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Buttermilk
- 1 pound Pork breakfast sausage
- 0.25 cup All-purpose flour (for gravy)
- 3 cups Whole milk
- 1 teaspoon Salt (for gravy)
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Butter (for brushing)
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, and 0.5 teaspoon salt.
Using a pastry cutter or your fingers, cut in 0.5 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs.
Gradually add 0.75 cup of buttermilk to the flour mixture, stirring until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead until it comes together. Pat the dough to about 1-inch thickness.
Use a 2.5-inch biscuit cutter to cut out biscuits, re-rolling scraps as needed. Place biscuits on the prepared baking sheet about 1 inch apart.
Bake for 12-15 minutes, or until the tops are golden brown. Remove from oven and immediately brush the tops with 2 tablespoons of melted butter. Set aside.
While the biscuits are baking, prepare the sausage gravy. In a large skillet over medium heat, cook 1 pound of pork breakfast sausage, breaking it up into small chunks, until browned and no longer pink.
Sprinkle 0.25 cup of all-purpose flour onto the cooked sausage, stirring well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in 3 cups of whole milk, stirring constantly to combine. Continue to cook over medium heat until the gravy thickens, about 5-7 minutes.
Season the gravy with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.
Serve the biscuits warm, split open, and generously topped with the sausage gravy. Enjoy!
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8390 mg | 365% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 44.3 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 18.2 mcg | 91% | |
| Calcium | 1232 mg | 95% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
