Southern Biscuits and Gravy Recipe
You're going to love this Southern Biscuits and Gravy recipe! It’s all about those delicious, flaky homemade biscuits smothered in mouthwatering southern-style sausage gravy. Perfect for breakfast, lunch, or even dinner, it’s a cozy meal that you can whip up in just 30 minutes. If you’re in the mood for a little kick, go ahead and toss in a pinch of cayenne pepper to spice things up.
Equipment
Ingredients
For the Homemade Biscuits:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 2 Tablespoons butter (at room temperature)
- ⅓ cup cold whole milk
For the Sausage Gravy:
- ½ pound ground pork sausage (or Italian sausage, or Chorizo)
- 1 Tablespoon all-purpose flour
- 1 cup heavy cream (or 3/4 cup whole milk)
- 1 Tablespoon butter
- ⅛ teaspoon dried thyme
- Fresh ground black pepper (to taste)
Instructions
For the Biscuits:
- Preheat the oven to 425°F with a rack in the middle.
- Line a baking sheet with parchment paper.
- Mix the flour, salt, baking powder, and sugar.
- Work the butter into the flour mixture with a fork, pastry blender, or stand mixer, until crumbly like breadcrumbs.
- Drizzle the milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until a soft dough forms. If the mixture seems dry and won't come together, drizzle in just enough extra milk.
- Place the dough on a floured work surface. Pat it into a rough rectangle about 3”x6” and 3/4" thick.
- Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is about 3”x6” and 3/4" thick again.
- Cut the dough into two circles with a 3” round biscuit cutter (Press straight down, don’t twist the cutter). Form a third biscuit with the leftover dough scraps if desired.
- Place the biscuits bottom side up on the prepared baking sheet.
- Brush the biscuits lightly with milk for better browning.
- Bake for 15 to 20 minutes.
- Remove them from the oven, and serve warm.
For the Gravy:
- While the biscuits bake, brown the sausage in a large saucepan.
- Drain the grease and return the sausage to the pan.
- Add the flour, butter, and cream. Cook on medium-low, stirring often, for several minutes until thickened.
- Sprinkle in the thyme and black pepper.
- Serve the gravy over the warm biscuits.
Video
Notes
Notes about ingredients and substitutions
- Sausage gravy is also delicious over fried breakfast potatoes, hash browns, mashed potatoes, grits, and toast.
- Try using ground Italian sausage or ground Chorizo sausage instead of ground pork sausage.
- Biscuits from scratch can be stored, well wrapped, at room temperature for several days. Biscuits are always best when they're re-warmed before serving.
- To freeze - keep the biscuits separate to avoid them getting soggy. Let the gravy cool completely before putting it in an airtight container or a freezer bag. For the best taste, use it within 3-6 months. When you're ready to eat it, thaw it in the fridge overnight, then gently heat it on the stove, adding a little heavy cream, milk, or half-and-half to reach the desired consistency. Thaw the biscuits overnight in the fridge and gently reheat in the oven.
Nutrition
Serving: 1Calories: 1175kcalCarbohydrates: 59gProtein: 29gFat: 92gSaturated Fat: 49gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 266mgSodium: 1198mgPotassium: 734mgFiber: 2gSugar: 8gVitamin A: 2427IUVitamin C: 2mgCalcium: 242mgIron: 5mg
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