Ah, Biscuits and Gravy — the ultimate Southern comfort breakfast! 🥞🍳 Fluffy, buttery biscuits smothered in creamy, savory sausage gravy. Here’s a classic recipe that nails the texture and flavor.
🍽 Biscuits and Gravy
Ingredients
For the Biscuits (makes about 8)
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2 cups (250 g) all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp sugar
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1 tsp salt
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½ cup (115 g) unsalted butter, cold, cubed
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¾ cup (180 ml) buttermilk
For the Sausage Gravy
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1 lb (450 g) breakfast sausage (pork, mild or spicy)
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¼ cup (30 g) all-purpose flour
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2 ½ cups (600 ml) milk (whole milk preferred)
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Salt and black pepper to taste
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Optional: pinch of cayenne or hot sauce for heat
Instructions
1. Make the biscuits
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Preheat oven to 425°F (220°C).
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In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
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Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
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Stir in buttermilk until dough just comes together. Don’t overmix!
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Turn out onto a lightly floured surface, fold gently 2–3 times, and pat to 1-inch thickness.
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Cut with a biscuit cutter (or glass) and place on a baking sheet.
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Bake 12–15 minutes until golden brown.
2. Make the sausage gravy
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In a skillet over medium heat, cook sausage until browned and cooked through, breaking into small pieces.
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Sprinkle flour over the sausage and stir to coat — cook 1–2 minutes.
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Slowly pour in milk, stirring constantly to prevent lumps.
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Simmer 5–10 minutes until gravy thickens.
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Season generously with salt and black pepper (and optional cayenne or hot sauce).
3. Serve
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Split biscuits in half and pour hot gravy over the top.
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Optional: garnish with extra black pepper or fresh herbs.
💡 Tips
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Buttermilk is key for tender, fluffy biscuits.
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If the gravy is too thick, add a little extra milk to reach your desired consistency.
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Leftover biscuits can be reheated in the oven or split and toasted for a quick breakfast.
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For a lighter version, you can use turkey sausage, but traditional pork sausage gives the richest flavor.
If you want, I can give a “restaurant-style” extra creamy sausage gravy version that stays smooth and luscious without clumping — it’s basically diner-level delicious.
