292cd374
Biscuits and gravy is a classic Southern comfort food dish made with soft, flaky biscuits smothered in a creamy sausage gravy. It’s rich, savory, and perfect for a hearty breakfast or brunch. This dish is simple to make but delivers big on flavor.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Equipment
- Large skillet
- Whisk
- Mixing bowl (if making biscuits from scratch)
- Baking sheet (for biscuits)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Biscuits (optional if using store-bought):
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk
For the Sausage Gravy:
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2½ cups whole milk
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of cayenne or crushed red pepper for heat
Ingredient Notes
- Sausage: Choose a well-seasoned breakfast sausage. Spicy or sage-flavored options add depth.
- Milk: Whole milk gives the creamiest result, but 2% works too. Avoid skim.
- Flour: Used to make a roux for thickening the gravy.
- Biscuits: You can use homemade, refrigerated biscuit dough, or frozen biscuits for convenience.
Instructions
1. Make the Biscuits (if making from scratch):
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined—do not overmix.
- Turn dough onto floured surface, pat it into a 1-inch thick rectangle, and fold over once or twice. Flatten and cut out biscuits.
- Place on baking sheet and bake for 12–15 minutes until golden brown.
2. Make the Sausage Gravy:
- In a large skillet over medium heat, cook sausage, breaking it up with a spatula until browned and cooked through (6–8 minutes).
- Do not drain the fat unless there’s more than 2–3 tablespoons.
- Sprinkle flour over sausage, stir to coat, and cook for 1–2 minutes to eliminate raw flour taste.
- Slowly add milk while whisking, scraping up bits from the pan.
- Bring to a gentle simmer and cook, stirring frequently, until thickened (5–7 minutes).
- Season with salt and lots of black pepper. Add cayenne or red pepper flakes if desired.
3. Assemble:
- Split biscuits in half and spoon hot gravy over the top.
- Serve immediately.
Tips
- For extra flaky biscuits, keep your butter and buttermilk very cold.
- Don’t overwork biscuit dough; a light touch keeps them tender.
- If gravy gets too thick, thin with a splash of milk.
- Add a pinch of thyme or sage for a more herbaceous gravy.
- Make the gravy ahead and reheat with a bit of extra milk.
Variations
- Spicy: Use hot sausage and add red pepper flakes or hot sauce.
- Vegetarian: Use plant-based sausage and non-dairy milk.
- Cheesy Gravy: Stir in shredded cheddar cheese at the end of cooking the gravy.
- Gravy on Toast: Pour sausage gravy over toasted bread or English muffins instead of biscuits.
- Mushroom Gravy: Swap sausage for chopped mushrooms for a vegetarian twist.
