Description
Classic Southern Biscuits and Gravy is a comforting breakfast dish featuring flaky homemade biscuits topped with rich and creamy sausage gravy. This recipe combines tender, buttery biscuits baked to golden perfection with a savory, peppery sausage gravy made from scratch, delivering a hearty and satisfying meal perfect for any morning.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup whole milk
Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar to evenly combine the leavening and seasoning agents.
- Cut in Butter: Add the cold, cubed 6 tablespoons of unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, which will contribute to flaky biscuits.
- Add Milk: Pour in ¾ cup whole milk and stir gently until the dough just comes together. Be careful not to overmix to keep the biscuits light and tender.
- Knead and Shape: Turn dough onto a floured surface and knead it gently 3-4 times. Then shape it into a 1-inch-thick rectangle before cutting out biscuits with a biscuit cutter or glass.
- Bake Biscuits: Arrange biscuits on the prepared baking sheet so that they slightly touch each other. Bake in the preheated oven for 12-15 minutes or until golden brown on top.
- Cook Sausage: While the biscuits bake, heat a skillet over medium heat and crumble in 1 pound of breakfast sausage. Cook until browned and cooked through, but do not drain the fat as it adds flavor and helps thicken the gravy.
- Add Flour to Sausage: Sprinkle ¼ cup all-purpose flour over the cooked sausage. Stir well and cook for 1-2 minutes to remove the raw flour taste and create a roux.
- Make Gravy: Gradually add 2½ cups whole milk to the skillet, stirring constantly to keep the mixture smooth and avoid lumps. Simmer for 5-7 minutes until the gravy thickens to your desired consistency.
- Season Gravy: Stir in ½ teaspoon salt and ½ teaspoon black pepper. Taste and adjust seasoning or consistency by adding more milk if necessary.
- Serve: Split the warm biscuits in half and generously spoon the hot sausage gravy over them. Serve immediately for the best taste and texture.
Notes
- For flakier biscuits, use cold butter and avoid overworking the dough.
- Use whole milk for richer biscuits and gravy; however, you can substitute 2% milk if desired.
- If gravy becomes too thick, thin it with additional milk gradually.
- Leftover biscuits can be reheated in the oven or toaster oven for crispiness.
- This recipe can be doubled to serve a larger crowd.
