Biscuits And Gravy

5 from 1 vote

Biscuits And Gravy

These Biscuits and Gravy are Southern comfort on a plate, flaky, buttery homemade biscuits smothered in thick, creamy sausage gravy. Cozy, hearty, and easier than you think.

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

No buttermilk? Mix ¾ cup milk with 1 teaspoon lemon juice or vinegar, let it sit 5 minutes, and you’re good to go.
Cold butter = flaky biscuits. I like to cube it and pop it in the freezer while I prep everything else.
Gravy too thick? Add a splash of milk and stir it over low heat until it loosens up.
Sausage swap: Any breakfast sausage works, spicy, maple, turkey, whatever you love.
Freezer tip: Freeze leftover biscuits and gravy separately for quick, comforting breakfasts later.

Nutrition