A Classic Biscuits And Gravy Recipe
If you’re craving a hearty and comforting Southern breakfast that will leave you satisfied and smiling all day, biscuits and gravy is the answer! The delicious duo of flaky, tender biscuits with a creamy, savory sausage gravy is the perfect reason to rise and shine. The magic of this recipe is how it transforms basic ingredients into a dish layered with flavor. Yet, contrary to popular belief, this breakfast favorite is surprisingly easy to make and incredibly versatile! Whether you’re serving it up for a leisurely Sunday breakfast or a festive holiday brunch, it remains a timeless classic that will keep you coming back for more. So, gather your ingredients, get those biscuits baking, let that sausage sizzle, and allow the gravy to flow!
All-Purpose Flour: The base of the biscuit dough that gives them their structure. Leavening Agents: Baking powder and baking soda help the biscuits rise and become super fluffy. Sugar: Adds a touch of sweetness and helps to balance out the acidity of the buttermilk. Salt: Enhances the overall flavor of the biscuits. Unsalted Butter: Adds richness and helps to create a flaky texture. It’s important to always use unsalted butter in baking. Buttermilk: Provides a little tangy flavor and helps to make the biscuits tender.
Sausage: I used pork sausage. But you can use any type of sausage you like including turkey sausage or chicken sausage. You can also make the gravy using bacon. All-Purpose Flour: Thickens the gravy and adds texture. Milk: Gives the gravy its body and creaminess. I used whole milk but any type of milk will do the trick. Seasonings: Salt and black pepper enhance the flavor of the gravy.
No need to buy store-bought biscuits! Making homemade biscuits with sausage gravy is much simpler than it may seem! With just a few simple steps, you’ll be well on your way to enjoying this Southern breakfast classic in no time. Begin by preheating your oven to 450°F (230°C) to ensure it’s hot when your biscuits are ready to bake. Then grab a baking sheet and set it aside. While the oven is heating up, combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Next, add the cold butter and use your fingers or a pastry cutter to gently work it into the flour mixture until it resembles coarse crumbs. Then add the buttermilk and stir just until combined, being careful not to overmix the dough. First, turn the dough out onto a lightly floured work surface and knead it a few times until it holds together. Next, shape the dough into a 1-inch thick rectangle. Finally, use a round biscuit cutter to cut the dough into biscuits and place them on your baking sheet. After cutting all the dough, brush the biscuits with a little bit of milk. Transfer the baking sheet to the preheated oven and let them bake for 12 to 15 minutes. When done, they will be golden brown and baked on the bottom. While the biscuits are baking, start making the gravy. To begin, brown the sausage in a large skillet over medium-high heat. Next, sprinkle the flour over the cooked sausage and stir well. Then let it cook for about a minute to remove some of the raw flour taste. Now, gradually add the milk while stirring constantly. Then let the gravy simmer for about 10 minutes or until thickened. If at some point it gets too thick just add a little more milk. Then season your gravy to taste with some salt and black pepper. With the biscuits baked and gravy ready, split the biscuits in half and ladle some of the sausage gravy on top! Now, serve your biscuits and gravy with scrambled eggs and hash browns if you like, and enjoy!
Storage
To ensure your biscuits and gravy remain fresh, it’s important to store them separately. First, place any leftover biscuits in an airtight container and then store them at room temperature for up to 3 days. For longer storage, individually wrap the biscuits in plastic and freeze them for up to 3 months. When reheating, gently warm them at 350°F (175°C) for 5 to 10 minutes, or if they’re frozen, 15 to 20 minutes. As for the sausage gravy, store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating, gently warm the gravy over low heat on the stove or in the microwave. You may need to add a splash of milk to restore its creamy texture.
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