Southern Biscuits and Gravy
Experience Southern comfort food at its finest with this classic Biscuits and Gravy recipe! Flaky, golden-brown buttermilk biscuits made from scratch serve as the perfect base for a rich, creamy sausage gravy loaded with savory flavor. This hearty dish comes together with simple pantry staples like all-purpose flour, cold butter, and whole milk, while browned breakfast sausage adds irresistible texture and taste to the velvety gravy. With just 20 minutes of prep and straightforward techniques like biscuit cutting and gravy whisking, this is an approachable recipe perfect for a cozy weekend breakfast or brunch. Serve warm, ladled with generous helpings of gravy, and garnish with a sprinkle of black pepper for that authentic Southern charm.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup whole milk
- 1 pound breakfast sausage
- 0.25 cup all-purpose flour (for gravy)
- 2.5 cups whole milk (for gravy)
- salt (for gravy, to taste)
- black pepper (to taste)
- optional red pepper flakes
Instructions
Preheat your oven to 450°F (232°C). Lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, sugar, and salt.
Add the cubed, cold butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 3/4 cup of milk to the flour mixture, stirring gently with a fork until the dough comes together. Do not overmix.
Turn the dough out onto a floured surface and knead it gently 3-4 times. Pat the dough into a 1-inch-thick rectangle. Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Reroll scraps as needed.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown. Remove and set aside.
While the biscuits are baking, heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes.
Sprinkle 1/4 cup of flour over the cooked sausage and stir it in, allowing the flour to absorb the sausage drippings. Cook for 1-2 minutes.
Gradually whisk in 2.5 cups of milk. Stir constantly to prevent lumps and bring the mixture to a gentle simmer. Allow the gravy to thicken, about 3-5 minutes.
Season the gravy with salt, black pepper, and optional red pepper flakes to taste. Adjust seasoning if necessary.
Split the warm biscuits in half and ladle the sausage gravy over them. Serve immediately and enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 8.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 424 mg | 9% | |
*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.
