Biscuits And Gravy

5 from 1 vote

Biscuits And Gravy

This Biscuits and Gravy recipe takes you on a delightful culinary journey to the South, right at your breakfast table! Fluffy, golden biscuits are smothered in a creamy, peppery sausage gravy, promising a comforting and hearty start to your day with each savory, melt-in-your-mouth bite.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Keyword: biscuits and gravy

Servings:

Calories: 641kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
½ cup unsalted butter cold and cut into small cubes
¾ cup buttermilk

For Sausage Gravy

1 pound pork breakfast sausage
⅓ cup all-purpose flour
3-4 cups whole milk
salt & pepper to taste

US Customary - Metric

Instructions

Start by preheating your oven to 450°F (230°C).
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour until the mixture looks like coarse crumbs. Pour in the buttermilk and stir until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out biscuits from the dough and place them on a baking sheet.
Brush the biscuits with a little bit of milk and transfer the baking sheet to the preheated oven. Bake the biscuits for about 12-15 minutes, or until golden brown.
While the biscuits are baking, prepare the sausage gravy. Brown the sausage in a large skillet over medium-high heat until no longer pink. Sprinkle the flour over the sausage and stir well to combine. Cook for another minute to remove the raw flour taste.
Gradually add the milk, stirring constantly. Cook the gravy for about 10 minutes, or until thickened. If the gravy is too thick, add more milk as needed. Season the gravy with salt and black pepper to taste.
To serve, split the biscuits in half and ladle the sausage gravy over the top.

Video

Notes

Buttermilk Substitution: If you don't have buttermilk, mix ¾ cup of milk with 1 teaspoon of vinegar or lemon juice as a quick alternative.
Butter Tip: Ensure your butter is very cold for flakier biscuits. You can even freeze it for a few minutes before cutting it into the dough.
Biscuit Size: Using different-sized biscuit cutters will alter your baking time. Smaller biscuits might bake quicker, so keep an eye on them!
Gravy Consistency: Adjust your gravy to your liking! Add more milk if it becomes too thick during cooking, and allow it to simmer a bit longer if you prefer it thicker.
Sausage Choices: Feel free to explore with different flavored sausages – spicy ones for a kick or a maple-infused version for a sweet and savory blend.

Nutrition