Description
This Biscuits and Gravy recipe is the ultimate comfort food, featuring flaky, buttery biscuits smothered in a creamy, savory sausage gravy. Perfect for weekend brunch or a hearty breakfast, this dish is a Southern staple that’s both satisfying and easy to make!
Ingredients
Scale
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup buttermilk (cold)
- 1 tbsp melted butter (for brushing)
For the Sausage Gravy:
- 1 lb breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp crushed red pepper flakes (optional, for heat)
Instructions
Making the Biscuits:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir until just combined (don’t overmix).
- Turn dough onto a floured surface, fold it over itself a few times, and pat into a 1-inch thick rectangle.
- Use a biscuit cutter (or a floured glass) to cut biscuits and place them on the baking sheet.
- Bake for 12–15 minutes, until golden brown. Brush with melted butter while hot.
Making the Sausage Gravy:
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it apart with a spatula.
- Sprinkle flour over the sausage, stirring to coat, and cook for 1–2 minutes.
- Slowly pour in the milk, stirring constantly to prevent lumps.
- Simmer for 5–7 minutes, stirring frequently, until thickened.
- Season with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Serving
- Split the warm biscuits in half and ladle the sausage gravy over the top.
- Serve immediately with eggs, hash browns, or fresh fruit for a complete meal!
Notes
- No buttermilk? Substitute with 3/4 cup milk + 1 tbsp vinegar or lemon juice. Let sit for 5 minutes.
- Gravy too thick? Add more milk, a little at a time, until you reach your desired consistency.
- Storing & Reheating: Store gravy in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: Baking & Stovetop
- Cuisine: Southern
Nutrition
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 15g