Biscuits and gravy! A classic Southern comfort food dish featuring flaky biscuits smothered in rich, savory sausage gravy Learn how to make this hearty and indulgent breakfast or brunch favorite with this easy recipe.
Here’s a recipe for traditional biscuits and gravy:
Biscuits
Ingredients Biscuits and Gravy Recipe
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
Instructions Biscuits and Gravy Recipe
1/ Preheat your oven to 450°F (230°C).
2/ In a mixing bowl, combine the flour, baking powder, and salt.
3/ Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4/ Pour in the buttermilk and stir until a soft dough forms.
5/ Turn the dough out onto a floured surface and gently knead it a few times. Pat it to about 1/2-inch thickness.
6/ Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
7/ Bake in the preheated oven for about 10-12 minutes or until the biscuits are golden brown.
Sausage Gravy
Ingredients
- 1 lb ground pork sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and black pepper to taste
Instructions
1/ In a skillet, cook the ground sausage over medium heat, breaking it apart as it cooks, until it’s browned and cooked through. Drain any excess grease.
2/ Sprinkle the flour over the cooked sausage and stir, cooking for about a minute to remove the raw flour taste.
3/ Gradually pour in the milk, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens and comes to a gentle simmer.
4/ Season with salt and black pepper to taste. Simmer for a few more minutes until the gravy reaches your desired consistency.
5/ Serve the sausage gravy over the freshly baked biscuits.
Enjoy your classic biscuits and gravy!
Some Tips and Tricks for Making Delicious Biscuits And Gravy
Choose Quality Ingredients: Use fresh, high-quality ingredients, especially for the biscuits and sausage. High-quality sausage can make a big difference in the flavor of the gravy.
Biscuit Preparation: Keep your biscuit dough cold. Cold dough helps biscuits rise and stay flaky. Don’t overwork the dough. Mix it until it comes together, but avoid overmixing to prevent tough biscuits.
Biscuit Cutting: Use a sharp biscuit cutter or a drinking glass to cut out biscuits. Press straight down without twisting to ensure even rising.
Sausage Gravy: Brown the sausage well. This adds flavor to the gravy. Break it into small pieces while cooking for a crumbly texture. Use the sausage drippings as the base for your gravy. This adds richness and flavor. Adjust the thickness of the gravy by adding more milk for a thinner consistency or less for a thicker gravy.
Seasoning: Season the gravy with black pepper, and if desired, a pinch of cayenne for a little heat. Be cautious with salt as the sausage is already salty.
Consistency: To prevent lumps in the gravy, whisk constantly while adding the milk. Gradually add it and continue stirring until it thickens.
Simmering: Let the gravy simmer for a few minutes to ensure it’s well-cooked and thickened. This helps meld the flavors together.
Serve Hot: Serve biscuits and gravy hot. Warm biscuits can be reheated in the oven for a few minutes.
Garnish and Variations: Garnish with fresh chopped parsley or chives for a pop of color and flavor.
Make-Ahead: You can prepare the biscuits and sausage gravy in advance and reheat them separately. This is a great time-saving tip for busy mornings.
Pairing: Biscuits and gravy go well with a side of hash browns, scrambled eggs, or fresh fruit for a complete breakfast.
Remember, practice makes perfect. Don’t be discouraged if your first batch isn’t flawless.
Some Common Mistakes to Avoid When Making Biscuits And Gravy
Overworking the Biscuit Dough: Avoid overmixing the biscuit dough, as it can make the biscuits tough. Mix just until the ingredients come together.
Using Warm Ingredients: Ensure that the ingredients for the biscuits, especially the butter and milk, are cold. Cold ingredients help the biscuits rise and stay flaky.
Twisting the Biscuit Cutter: When cutting out biscuits, press the cutter straight down without twisting it. Twisting can seal the edges and prevent proper rising.
Skipping Sausage Browning: Don’t skip browning the sausage. This step adds flavor to the gravy. Make sure to break up the sausage into small crumbles while cooking.
Not Using Sausage Drippings: Use the sausage drippings as the base for the gravy. This adds richness and flavor. Discarding the drippings can make the gravy less flavorful.
Adding Too Much Salt: Be cautious with salt, as the sausage is already salty. Taste the gravy before adding more salt to avoid over-seasoning.
Not Gradually Adding Milk: When making the gravy, gradually add the milk while constantly whisking. Adding it all at once can lead to lumps in the gravy.
Not Simmering the Gravy: Simmer the gravy for a few minutes after it thickens. This helps meld the flavors together and ensures the gravy is fully cooked.
Serving Cold: Biscuits and gravy are best when served hot. Warm the biscuits in the oven for a few minutes if necessary before serving.
Not Adjusting Consistency: Pay attention to the gravy’s consistency. If it’s too thick, add more milk; if it’s too thin, let it simmer a bit longer to thicken.
Lack of Seasoning: Don’t forget to season the gravy with black pepper and, if desired, a pinch of cayenne for flavor. Unseasoned gravy can be bland.
Not Garnishing: Garnish the finished dish with fresh herbs like chopped parsley or chives for added flavor and presentation.
Not Making Ahead: If you’re short on time, you can prepare biscuits and gravy in advance. Reheat them separately for a quick and delicious breakfast.
Nutrition Facts
Here are approximate nutrition facts for a typical serving of biscuits and gravy, which can vary based on the specific recipe and portion size:
- Serving Size: 1 serving (1 biscuit with gravy)
Biscuits
- Calories: 150-200 kcal
- Total Fat: 7-10g
- Saturated Fat: 4-6g
- Cholesterol: 15-25mg
- Sodium: 350-500mg
- Total Carbohydrates: 18-25g
- Dietary Fiber: 0-2g
- Sugars: 1-2g
- Protein: 3-5g
Gravy
- Calories: 100-150 kcal
- Total Fat: 7-10g
- Saturated Fat: 3-5g
- Cholesterol: 20-30mg
- Sodium: 250-400mg
- Total Carbohydrates: 5-10g
- Dietary Fiber: 0-1g
- Sugars: 1-2g
- Protein: 3-5g
Please note that these values are approximate and can vary significantly depending on the recipe, ingredients, and portion sizes. Homemade and restaurant-prepared biscuits and gravy may have different nutritional profiles. To get precise nutrition information, it’s best to refer to the specific recipe or the packaging of commercially prepared biscuits and gravy.
