Southern Style Biscuits And Gravy

Southern Style Biscuits And Gravy

Fluffy, buttery homemade biscuits smothered in a rich and creamy sausage gravy seasoned with black pepper. This hearty Southern breakfast classic is comforting, filling, and perfect for brunch or a weekend morning treat.

Ingredients

For the Biscuits:

• 2 cups (250 g) all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp sugar

• 1 tsp salt

• 6 tbsp (85 g) unsalted butter, cold and cubed

• 3/4 cup (180 ml) buttermilk, cold

For the Sausage Gravy:

• 1 lb (450 g) breakfast sausage, crumbled

• 1/4 cup (30 g) all-purpose flour

• 2 1/2 cups (600 ml) whole milk

• 1/2 tsp salt (adjust to taste)

• 1 tsp freshly ground black pepper (adjust to taste)

• Pinch of crushed red pepper flakes (optional)

Instructions

1. Prepare 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, sugar, and salt.
   Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
   Stir in cold buttermilk until dough just comes together. Do not overmix.

2. Shape Biscuits:
   Turn dough onto a floured surface and gently pat to 1-inch thickness.
   Use a biscuit cutter or glass to cut rounds. Place biscuits on prepared baking sheet, slightly touching for soft sides or spaced apart for crisp edges.

3. Bake Biscuits:
   Bake for 12–15 minutes, until golden brown. Remove from oven and let cool slightly.

4. Prepare Sausage Gravy:
   In a large skillet over medium heat, cook crumbled sausage until browned and cooked through, about 6–8 minutes.
   Sprinkle flour over sausage and stir for 1–2 minutes to cook out the raw flour taste.
   Gradually whisk in milk, ensuring no lumps. Simmer for 5–7 minutes until thickened, stirring frequently.
   Season with salt, black pepper, and red pepper flakes if using. Adjust consistency with more milk if necessary.

5. Serve:
   Split biscuits in half and spoon warm sausage gravy over the top. Serve immediately.

Equipment

• Mixing bowls (medium & large)

• Whisk

• Pastry cutter or fork

• Baking sheet

• Parchment paper

• Skillet or frying pan

• Measuring cups & spoons

• Spatula

Timing

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Serving Size
Serves 4–6

Southern Style Biscuits And Gravy

Fluffy, buttery homemade biscuits smothered in a rich and creamy sausage gravy seasoned with black pepper. This hearty Southern breakfast classic is comforting, filling, and perfect for brunch or a weekend morning treat.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Total Time:40 minutes mins

Equipment

• Mixing bowls (medium & large)
• Whisk
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Skillet or frying pan
• Measuring cups & spoons
• Spatula

Ingredients

• For the Biscuits:
• 2 cups 250 g all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 6 tbsp 85 g unsalted butter, cold and cubed
• 3/4 cup 180 ml buttermilk, cold
• For the Sausage Gravy:
• 1 lb 450 g breakfast sausage, crumbled
• 1/4 cup 30 g all-purpose flour
• 2 1/2 cups 600 ml whole milk
• 1/2 tsp salt adjust to taste
• 1 tsp freshly ground black pepper adjust to taste
• Pinch of crushed red pepper flakes optional

Instructions

• Prepare 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, sugar, and salt.
• Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
• Stir in cold buttermilk until dough just comes together. Do not overmix.
• Shape Biscuits:
• Turn dough onto a floured surface and gently pat to 1-inch thickness.
• Use a biscuit cutter or glass to cut rounds. Place biscuits on prepared baking sheet, slightly touching for soft sides or spaced apart for crisp edges.
• Bake Biscuits:
• Bake for 12–15 minutes, until golden brown. Remove from oven and let cool slightly.
• Prepare Sausage Gravy:
• In a large skillet over medium heat, cook crumbled sausage until browned and cooked through, about 6–8 minutes.
• Sprinkle flour over sausage and stir for 1–2 minutes to cook out the raw flour taste.
• Gradually whisk in milk, ensuring no lumps. Simmer for 5–7 minutes until thickened, stirring frequently.
• Season with salt, black pepper, and red pepper flakes if using. Adjust consistency with more milk if necessary.
• Serve:
• Split biscuits in half and spoon warm sausage gravy over the top. Serve immediately.

Servings: 6 servings

Frequently Asked Questions (FAQs)

1. Can I make the biscuits ahead of time?
Yes. You can prepare the biscuit dough, cut them, and refrigerate for up to 24 hours before baking. Bake directly from the fridge, adding 1–2 extra minutes if needed.

2. Can I freeze the biscuits?
Yes. Bake biscuits, let them cool, and freeze in an airtight container or bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 10–12 minutes.

3. Can I make this recipe vegetarian?
Yes. Use a plant-based sausage or sautéed mushrooms and tofu crumble in place of breakfast sausage.

4. Can I use milk other than whole milk for the gravy?
Yes. 2% milk or a non-dairy milk like unsweetened almond or oat milk can be used. Full-fat milk gives the creamiest gravy.

5. Can I make the gravy ahead of time?
Yes. Gravy can be prepared 1 day ahead and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of milk to loosen if needed.

6. Can I use store-bought biscuits instead of homemade?
Absolutely. Fresh or refrigerated biscuits can save time; simply bake according to package instructions and top with homemade gravy.

7. How can I make the gravy thicker?
Simmer longer to reduce and thicken or add an extra tablespoon of flour when making the roux with the sausage.

8. Can I make this recipe spicier?
Yes. Add extra black pepper, red pepper flakes, or even a pinch of cayenne to the sausage gravy.

9. Can I make this recipe gluten-free?
Yes. Use a gluten-free flour blend for both the biscuits and gravy thickening. Make sure the sausage is gluten-free as well.

10. Can I serve this recipe for a large crowd?
Yes. Double or triple the ingredients and bake biscuits in batches or use multiple baking sheets. Keep biscuits warm in a low oven (200°F/95°C) while preparing gravy.

How To Store Southern Style Biscuits And Gravy

Refrigerator:

• Store biscuits and gravy separately in airtight containers for up to 3 days.

• Reheat biscuits in the oven or microwave warm gravy gently on the stovetop or microwave.

Freezer:

• Biscuits: Freeze baked biscuits for up to 2 months. Reheat in oven at 350°F (175°C).

• Gravy: Freeze gravy in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and reheat on the stovetop, whisking in a little milk if needed.

Tips for Best Flavor:

• Assemble just before serving to keep biscuits fluffy.

• Stir gravy occasionally while reheating to maintain smooth consistency.