Biscuits and Gravy

Name: Biscuits and Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon sugar; 6 tablespoons unsalted butter, cold and cubed; ¾ cup whole milk; 1 pound breakfast sausage; ¼ cup all-purpose flour; 2½ cups whole milk; ½ teaspoon salt; ½ teaspoon black pepper

Isabella

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Experience the ultimate comfort food with this Biscuits and Gravy recipe! Perfect for breakfast or brunch, this Southern classic features buttery, fluffy homemade biscuits topped with a rich and creamy sausage gravy. It’s a hearty, soul-warming dish that’s sure to become a family favorite.

Ingredients:

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons unsalted butter, cold and cubed

1 tablespoon sugar

¾ cup whole milk

For the Sausage Gravy:

1 pound breakfast sausage

¼ cup all-purpose flour

2½ cups whole milk

½ teaspoon salt

½ teaspoon black pepper

Instructions:

To Make the Biscuits:

Prep the Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.

Cut in Butter: Add cold, cubed butter and work it into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.

Form the Dough: Stir in milk until just combined. Be careful not to overmix.

Shape and Cut: On a floured surface, gently knead the dough 3-4 times. Pat into a 1-inch-thick rectangle and cut with a biscuit cutter.

Bake: Place biscuits on the prepared sheet, slightly touching, and bake for 12-15 minutes until golden brown.

To Make the Sausage Gravy:

Cook the Sausage: In a large skillet over medium heat, cook sausage until browned and crumbled. Retain the fat for flavor.

Add Flour: Sprinkle flour over the sausage, stirring to coat. Cook for 1-2 minutes to remove the raw flour taste.

Simmer the Gravy: Gradually stir in milk, ensuring a smooth mixture. Bring to a simmer and cook until thickened, about 5-7 minutes.

Season: Add salt and pepper to taste. Adjust the gravy’s thickness with more milk if needed.

Serve:

Split warm biscuits in half and generously ladle sausage gravy over the top. Serve immediately for a comforting, satisfying meal.

Serving Tips:

Fresh is Best: Serve biscuits and gravy immediately for the best texture and flavor. The biscuits will be warm and fluffy, and the gravy will be at its creamiest.

Add Toppings: Customize with fresh herbs like parsley or chives for a pop of color and flavor. A dash of hot sauce or a sprinkle of red pepper flakes can add a spicy kick.

Pairings: Complement this dish with scrambled eggs, fresh fruit, or a side of hash browns for a complete breakfast or brunch spread.

Storage Tips:

Biscuits:

Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore their fluffiness.

Freezing: Freeze baked biscuits in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat in the oven before serving.

Sausage Gravy:

Refrigeration: Allow the gravy to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm the gravy in a skillet over low heat, stirring occasionally. Add a splash of milk to thin it out if it has thickened during storage.

Freezing: While the texture of gravy may change slightly, you can freeze it for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Related Recipes:

HOMEMADE ANGEL BISCUIT

FAQs:

Can I make the biscuits ahead of time?

Yes! You can prepare the biscuits ahead by freezing the unbaked dough. Cut the biscuits, place them on a baking sheet, and freeze until solid. Transfer them to a freezer bag and store for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

How do I prevent my gravy from being too thick?

To keep your gravy at the perfect consistency, add the milk gradually while stirring. If it becomes too thick, stir in a little extra milk until you achieve your desired texture.

Can I use store-bought biscuits?

Absolutely! If you’re short on time, canned or frozen biscuits can be a convenient substitute. However, homemade biscuits provide a fresher, flakier texture and superior flavor.

What can I substitute for breakfast sausage in the gravy?

If you don’t have breakfast sausage, ground pork, turkey sausage, or even plant-based sausage can work well. Just season the alternative with salt, pepper, and a pinch of sage or fennel to mimic the classic breakfast sausage flavor.