The History Behind This Recipe

Biscuits and gravy is the great breakfast of the American South, born from frugal mountain cooking: simple flour-and-milk biscuits smothered in sausage gravy stretched with the drippings. What began as a filling farm breakfast became a diner classic across the country — soft, flaky biscuits under a peppery, savory gravy that no one can resist.

Ingredients (4–6 servings)

• Biscuits: 2 cups (240g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup (115g) cold butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• Gravy: 1/2 lb (225g) breakfast sausage
• 3 tbsp all-purpose flour
• 2 1/2 cups (600 ml) whole milk
• 1/2 tsp black pepper (or more)
• 1/4 tsp salt

Instructions

1. Heat the oven to 425°F (220°C).
2. Whisk the flour, baking powder, and salt. Cut in the cold butter with a pastry blender until pea-sized crumbs form.
3. Stir in the buttermilk just until a shaggy dough forms. Turn out, gently knead 4–5 times, and pat to 1-inch thickness.
4. Cut with a 2 1/2-inch biscuit cutter. Bake on a lined sheet 12–14 minutes, until golden.
5. Meanwhile, brown the sausage in a skillet over medium heat, breaking it up. Sprinkle in the flour and cook 1 minute.
6. Whisk in the milk and cook until thickened, 4–5 minutes. Season generously with pepper and salt.
7. Split the hot biscuits, smother with gravy, and serve immediately.

Tips & Variations

• Cold butter is everything — it creates the flaky layers as it melts in the oven.
• Don’t twist the biscuit cutter; press straight down for maximum rise.
• Taste the gravy before seasoning: sausage is salty, so go easy on the salt.

Print Recipe

Family Favorite

Southern Biscuits and Gravy

Author: Cooking Method: Baking Cuisine: Southern American Courses: Breakfast Recipe Keys: C Comfort Food S Southern

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 9 Calories: 480

Best Season: All Year

Description

Buttery biscuits baked until golden, then topped with a creamy sausage gravy for a filling, comforting breakfast.

Ingredients:

Servings

• Biscuits: 2 cups (240g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• ¹⁄₂ cup (115g) cold butter, cubed
• ³⁄₄ cup (180 ml) cold buttermilk
• Gravy: 1/2 lb (225g) breakfast sausage
• 3 tbsp all-purpose flour
• 2 1/2 cups (600 ml) whole milk
• ¹⁄₂ tsp black pepper (or more)
• ¹⁄₄ tsp salt

Instructions

1. Heat the oven to 425°F (220°C).
2. Whisk the flour, baking powder, and salt. Cut in the cold butter with a pastry blender until pea-sized crumbs form.
3. Stir in the buttermilk just until a shaggy dough forms. Turn out, gently knead 4–5 times, and pat to 1-inch thickness.
4. Cut with a 2 1/2-inch biscuit cutter. Bake on a lined sheet 12–14 minutes, until golden.
5. Meanwhile, brown the sausage in a skillet over medium heat, breaking it up. Sprinkle in the flour and cook 1 minute.
6. Whisk in the milk and cook until thickened, 4–5 minutes. Season generously with pepper and salt.
7. Split the hot biscuits, smother with gravy, and serve immediately.

Note

Handling the biscuit dough as little as possible keeps the layers flaky. Very cold, even frozen and grated, butter gives the flakiest biscuits, and a pinch of cayenne in the gravy adds a nice kick.

Keywords: Hearty, Flaky, Cozy