Description
Classic Southern Biscuits and Gravy recipe featuring flaky homemade buttermilk biscuits topped with rich, creamy sausage gravy. Perfect comfort food for breakfast or brunch.
Ingredients
Scale
Biscuits
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 cup Unsalted Butter (cold, cubed)
- 1 cup Buttermilk
Gravy
- 1 pound Pork Sausage
- 1/4 cup All-Purpose Flour (for gravy)
- 2 cups Milk
- Black Pepper (to taste)
- Salt (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients for Biscuits: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk until well mixed to ensure even distribution of leavening agents.
- Incorporate Butter and Buttermilk: Add the cold, cubed butter to the flour mixture and cut it in until the texture resembles coarse crumbs. Then, pour in 1 cup of buttermilk and stir gently until just combined, avoiding overmixing to keep biscuits tender.
- Form and Bake Biscuits: Turn the dough out onto a floured surface, knead gently to bring it together, and pat into a 1-inch thick rectangle. Cut out biscuits using a cutter or glass and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.
- Cook Sausage for Gravy: In a large skillet over medium heat, cook 1 pound of pork sausage until browned, breaking it up as it cooks. Drain excess fat, leaving about 1 tablespoon in the pan for flavor.
- Create Roux with Flour: Sprinkle 1/4 cup of flour over the cooked sausage and stir well to combine, cooking for a minute to eliminate the raw flour taste.
- Add Milk and Season: Gradually whisk in 2 cups of milk, stirring constantly until the mixture thickens into a creamy gravy, about 5-7 minutes. Season with black pepper and salt to taste.
- Simmer and Serve: Let the gravy simmer for a few more minutes to fully develop flavors. Serve the hot sausage gravy generously over the freshly baked warm biscuits.
Notes
- Cold butter is essential for flaky biscuits, so keep it refrigerated until use.
- Do not overmix the biscuit dough to avoid tough biscuits.
- Adjust milk quantity in gravy for desired thickness.
- You can use regular milk or whole milk for creamier gravy.
- Black pepper can be added more generously for a spicier gravy.
