Southern Biscuits and Gravy
Gravy for breakfast? Yes, please! Flaky biscuits and savory sausage gravy are an iconic breakfast dish in the South, and one taste will tell you why!
Ingredients
For the Biscuits
- 8 tbsp cold butter
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, well shaken
- 1 tbsp evaporated milk, cream, or buttermilk, for brushing tops
For the Gravy
- 1 pound pork sausage, sage or regular breakfast sausage
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- Dash cayenne pepper or crushed red pepper flakes (optional)
Recommended Equipment
Instructions
Make the Biscuits
- Heat the oven to 425°F (220°C) and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
- Cut the butter into 1/4-inch cubes or slices and put them in a small bowl. Put the cubed butter in the freezer for a few minutes.8 tbsp cold butter
- Combine the flour, baking powder, soda, and salt in the bowl of a food processor. Pulse for a few seconds to blend. Scatter the butter cubes over the flour mixture and pulse just until the mixture resembles a coarse meal. You should have some visible pieces of butter that are the size of small peas.2 1/2 cups all-purpose flour | 1 tbsp baking powder | 1/4 tsp baking soda | 1 tsp salt
- Transfer the mixture from the food processor to a large bowl. Add the buttermilk and gently work it together until it is still crumbly but combined.1 cup buttermilk
- Turn the dough out onto a lightly floured surface and knead a few times to form a soft dough. Roll the dough into a 3/4-inch thick rectangle.
- Cut out biscuits with a round or square cutter. Gently re-roll the scraps. You should have 8 to 10 biscuits, depending on the size of the cutter. Arrange the biscuits on the prepared baking sheet and brush the tops with evaporated milk, cream, or buttermilk.1 tbsp evaporated milk, cream, or buttermilk
- Bake the biscuits until the tops are golden brown, about 15 minutes.
Make the Sausage Gravy
- Put the sausage in a skillet and heat over medium-high. Cook, stirring and breaking up, until the sausage is no longer pink, 5 to 7 minutes. Reduce the heat to medium-low.1 pound pork sausage
- Sprinkle the flour over the sausage and continue to cook, stirring, for 2 to 3 minutes. Gradually add the milk to the skillet while stirring constantly. Continue to cook, stirring, for 5 minutes. Add extra milk as needed.1/3 cup all-purpose flour | 3 cups whole milk
- Taste and season with salt and pepper, as desired. Add a dash of red pepper flakes or cayenne pepper if using.1/2 tsp salt | 1/4 tsp freshly ground black pepper | Dash cayenne pepper or crushed red pepper flakes (optional)
Nutrition
Calories: 540kcalCarbohydrates: 40gProtein: 17gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 1148mgPotassium: 372mgFiber: 1gSugar: 6gVitamin A: 705IUVitamin C: 0.4mgCalcium: 253mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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