Biscuits and Gravy
Fluffy buttermilk biscuits split open and smothered in a peppery sausage cream gravy — the ultimate Southern breakfast.
Details
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup cold buttermilk
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour (for gravy)
- 2.5 cups whole milk
- 1 tsp cracked black pepper
- Salt to taste
Instructions
- 1
Preheat oven to 450°F (230°C).
- 2
Whisk flour, baking powder, baking soda, and salt. Cut in cold butter until pea-sized. Stir in buttermilk until just combined.
- 3
Pat dough to 3/4-inch thickness. Cut into 6 biscuits (don't twist the cutter). Place touching on a baking sheet.
- 4
Bake 12-15 minutes until tall and golden brown.
- 5
While biscuits bake, brown sausage in a skillet, breaking into crumbles.
- 6
Sprinkle 1/4 cup flour over the sausage. Stir 1 minute.
- 7
Gradually pour in milk, whisking constantly. Cook until thickened, about 4-5 minutes. Season generously with cracked pepper and salt.
- 8
Split biscuits and smother in gravy.
About This Recipe
A quintessential cornerstone of Southern American breakfast, Biscuits and Gravy isn't just a meal; it's a warm embrace on a plate, a testament to humble ingredients transformed into pure comfort. Its roots trace back to early American settlers, particularly in the South, where a need for a filling and economical breakfast led to the ingenious pairing of flaky, leavened bread and a rich, peppery gravy made from leftover meat drippings and milk. What elevates this dish beyond simple sustenance is the meticulous interplay of textures and flavors: the tender, airy crumb of a buttermilk biscuit, achieved through the careful incorporation of cold butter and minimal handling, provides the perfect canvas for a velvety, deeply savory sausage gravy. The secret to an exceptional gravy lies in building a robust roux from rendered sausage fat and flour, then slowly whisking in whole milk to create a smooth, luscious consistency, brightened by generous cracked black pepper. While classic, variations abound, from spicy sausage gravies to biscuits studded with cheddar. Serve this hearty dish as the star of any breakfast or brunch, perhaps alongside a simple fruit salad to balance its decadent richness, embodying the true spirit of Southern hospitality.
Tips & Tricks
- • When making the biscuits, handle the dough as little as possible to ensure a tender crumb. Overworking develops gluten, leading to tough biscuits, so just bring the dough together gently.
- • For a spicier kick, use a hot breakfast sausage in the gravy, or add a pinch of cayenne pepper along with the black pepper. You can also incorporate a cup of shredded sharp cheddar into the biscuit dough for cheesy biscuits.
- • Biscuits are best eaten fresh, but you can store cooled leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or microwave, while the gravy can be refrigerated for 3-4 days and reheated slowly on the stovetop with a splash of milk.
- • Beyond a standalone breakfast, serve Biscuits and Gravy with a side of sunny-side-up eggs and a fresh fruit salad to cut through the richness. A sprinkle of chopped fresh chives or parsley over the gravy adds a nice touch of color and freshness.
Nutrition Facts
Per serving (approximate)