Southern Biscuits and Gravy

by Diana Rattray

Biscuits and gravy is an iconic Southern combo that originated in Revolutionary War times. The dish is economical, hearty, and easy to scale up; plus, the recipe combines pork, milk, and a Southern staple, buttermilk biscuits. You’ll find biscuits and gravy on Southern breakfast menus and buffets, and the dish also makes a great lunch.

Sausage gravy is also known as “sawmill gravy” because it was standard breakfast fare in logging camps in 19th and early 20th century Southern states.

My version uses a food processor for the biscuits, making preparation quick and easy. Gentle handling of the soft biscuit dough is a must, and you need to make sure there are bits of butter left in the dough to form the flaky layers.

The sausage gravy is a snap, too. All you need to do is brown the sausage, make the simple roux, and add the milk to make a thickened gravy. The seasoned sausage gravy is spooned over the hot split and buttered biscuits.

Ingredients

Biscuit Dough – Diced frozen butter is the key to perfectly flaky biscuits. A few pulses in the food processor leave some of the butter pieces the size of small peas. Take it easy when you bring the dough together, and you’ll be rewarded with soft, flaky biscuits.
Sausage – Use your favorite breakfast sausage in the recipe. A sausage blend with sage is perfect, but you can always add some sage for that extra punch of flavor. Spicy sausage is another favorite addition.
Butter – The butter is optional. I find the sausage doesn’t tend to release a lot of fat, so the butter helps to absorb the flour.
Flour – All-purpose flour is typically used, but cornstarch works as well.
Baking Powder – Use an aluminum-free baking powder like Rumford or Bob’s Red Mill. Aluminum in baking powder can impart a metallic taste.
Milk – Whole milk is preferred.
Seasonings – Salt, pepper, optional cayenne.

Preparation Notes

Preheat the oven as directed and line a large baking sheet with parchment paper.

First you’ll make the biscuits. Combine the dry ingredients and chilled butter in a food processor and process just until blended, with visible pieces of butter throughout the flour mixture.

Transfer the dry mixture to a bowl and add buttermilk; work together until the mixture is combined, but still crumbly.

Roll the dough out into a 3/4-inch rectangle and cut the biscuits out with a round or square cutter. Reroll the scraps gently and continue cutting out biscuits; place them on the baking sheet. Brush the biscuits with evaporated milk or cream.

Bake the biscuits until golden brown, about 15 minutes. Set aside and make the sausage gravy.

Brown the sausage in a skillet.

Blend the flour into the sausage until incorporated. Continue to cook for 2 to 3 minutes to cook out the raw flour flavor.

Gradually add the milk to the skillet, stirring constantly, until thickened. If too thick, add extra milk. Taste and adjust the seasonings.

To serve, split a biscuit and spoon gravy over it. Enjoy!

What to Serve With Biscuits and Gravy

• Whether you’re making a breakfast for one or two or a brunch for many, you’ll want something to go with the biscuits and gravy. Here are some ideas to get you started.
• Scrambled Eggs – Fluffy scrambled eggs are an excellent side to serve with biscuits and gravy. Take them to the next level with a dollop of crème fraiche and a few tablespoons of chopped herbs, or keep them simple with milk or cream.
• Crispy Smashed Potatoes – One of my favorite breakfast sides! Crispy smashed potatoes are cooked and fried with fresh herbs and simple seasonings.
• Egg Bites – These egg bites are incredibly versatile. They bake to perfection in just 16 minutes.
• Quiche – This quiche Lorraine is silky, smooth, and delicious. Serve it with biscuits, gravy, and other dishes for a fabulous and elegant brunch.
• Salad – A fresh vegetable salad with a light vinaigrette would be a great addition to the biscuits and gravy. The tangy vinaigrette would complement the biscuits nicely.
• Fruit – Berries or sliced fruit can work to balance the creamy, peppery gravy perfectly.
• Shirred Eggs – This is a simple way to cook eggs. The shirred eggs are baked perfectly with some cheese and cream. It’s an excellent dish baked in a ramekin so that it can be made for one or many.
• Roasted Vegetables – Potatoes, carrots, or bell peppers for color and bright flavor.

Recipe Variations

• Vegetarian – Use a meat substitute to replace the sausage or use mushrooms as the meat replacement.
• Cheesy Biscuits and Gravy – Add shredded cheddar cheese to the biscuit dough for another layer of flavor.
• Gluten-Free Gravy – Use cornstarch to thicken the gravy and serve it over gluten-free biscuits or rice.
• Biscuits and Poultry Gravy – Use turkey or chicken sausage, or make it with shredded or chopped cooked chicken or turkey and use part chicken broth for some of the milk.
• Biscuits and Mushroom-Sausage Gravy – Sauté sliced mushrooms with the sausage.
• Biscuits and Gravy With Shallots – Sauté 1/4 cup of chopped shallots in 1 tablespoon of oil or butter before adding the sausage.
• Biscuits and Herb Gravy – Add a few tablespoons of chopped chives, rosemary, or thyme to the gravy just before serving.
• Biscuits and Chorizo Gravy – Replace the sausage with spicy chorizo for a Mexican twist.
• Herb Biscuits and Gravy – Add 2 to 3 tablespoons of chopped chives, parsley, or thyme to the food processor along with the flour.

How to Store and Use Leftover Biscuits

• Store biscuits in a food storage bag at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 1 week, or freeze them for up to 2 months.
• To reheat biscuits, wrap them loosely in foil and heat in a preheated 350 F oven for 5 to 7 minutes, until warm. Alternatively, cut them in half and pop them in the toaster.
• Turn biscuits into crumbs and use them in meatballs or meatloaf, or toss them with butter and use them to top a casserole. A panzanella salad is another excellent way to use them or make an old-fashioned biscuit pudding. You could always turn them into croutons and enjoy them in soup or salads.

How To Store Leftover Gravy

• Refrigerate leftover sausage gravy in an airtight container within 2 hours and consume it within 3 days.
• Reheat leftover sausage gravy in a saucepan over medium-low heat, stirring frequently, until hot.
• If you have quite a lot of leftover gravy, turn it into a corn and sausage chowder by adding more milk, corn, and sautéed aromatics.
• Heat leftover sausage gravy and serve it over hot cooked rice, toast points, or puff pastry shells.

Print