An easy recipe for perfect homemade biscuits topped with Southern sausage gravy.
If you were to walk into any legitimate Southern establishment for breakfast, you could just about bet your bottom dollar that biscuits and gravy is going to be on the menu. However, if you happen to be dining in the Southern region of our beautiful U.S. of A., and you can’t find it on the menu? Well, this my friend may be a good indication that it’s time to pick up your things and head for the door. Because biscuits and gravy is one heck of a breakfast treat, and one you certainly wouldn’t want to miss out on.
The good news is you don’t have to make it into a restaurant at all. You can easily (and quickly) whip up and enjoy a mile-high, made-from-scratch biscuit smothered in a savory sausage gravy in the comfort of your own home.
HOW TO MAKE HOMEMADE BISCUITS
Making biscuits from scratch can be intimidating for new bakers, however, fear not. Homemade biscuits are simple, straight-forward, and quick work in the kitchen.
START WITH COLD, UNSALTED BUTTER
Homemade biscuits begin with one key ingredient: cold, unsalted butter. Cold butter is essential in creating a beautiful, flaky biscuit. The butter is cut into tiny cubes to later be cut into the dry ingredients
MIX THE DRY INGREDIENTS
The dry ingredients are a simple mixture of all-purpose flour, rising agents (both baking soda and baking powder), and salt. The ingredients are whisked together.
CUT IN THE BUTTER
Then, using either a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse peas.
ADD THE MILK
Next, it’s time to add the milk. You’ll need a sturdy spoon for this step. The easiest way to mix in the milk is to pour it over the mixture, and using a wooden spoon, stir until it is evenly distributed throughout the dough.
KNEAD THE DOUGH (IF NECESSARY)
At this point, if all of the dough hasn’t quite come together, that’s okay. Gently knead the dough by pressing it outward, folding it over itself, and pressing it outward again until it comes together.
CUT THE BISCUITS AND BAKE ‘EM
Transfer the dough to a floured work surface, and pat it out until about 1″ thick. Then, cut into the desired shape and bake!
The biscuits take right around 15 minutes until they reach a perfect golden brown. Giving you just enough time for you to whip up a batch of creamy sausage gravy.
HOW TO MAKE SOUTHERN SAUSAGE GRAVY FROM SCRATCH
The flour-to-milk ratio is everything when it comes to perfectly sausage gravy consistency. Once this is right, it’s really hard to go wrong. The good news? That’s already laid out of for you in this here recipe.
COOK THE PORK SAUSAGE FIRST
Sausage gravy starts with (Yup! You guessed it!) sausage. Brown the sausage in a skillet until fully cooked.
ADD THE FLOUR
hen you’ll sprinkle over the flour and stir until it coats the sausage. Most gravies call for a roux (a mixture of butter and flour), however, there is no need for any additional fat in the skillet. That good ol’ pork breakfast sausage provides plenty.
GRADUALLY ADD THE MILK
For a perfect, creamy sausage gravy, add the milk in just a splash at a time, stirring until smooth after each addition. Once the gravy begins to resemble a pudding-like texture, you can add the rest of the milk.
A brief simmer will allow the gravy to thicken up, then all that’s left is to pull those biscuits straight out of the oven.
Oh, and to smother. Don’t forget to smother.
- 2 cups all-purpose flour plus extra for working with dough
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 6 tablespoons cold, unsalted butter, cut into small cubes
- 3/4 cup whole milk
- 1 pound pork breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk warmed*
- 1/2 teaspoons Kosher salt
- 1/4 teaspoons black pepper
Preheat oven to 400° and have ready a cookie sheet lined with either a sheet of parchment paper or a Silpat.
For the biscuits, in a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Add the butter, and using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse, small peas.
Pour the milk over the mixture and using a wooden spoon, stir until the dough comes together. If necessary, using floured hands, knead gently until the dough comes together.
Transfer to a large floured work surface, sprinkle the top with more flour and pat the dough into a round about 1” thick. Using a 2” round cutter, cut out as many biscuits as you can.
Form the dough into a round once more and cut rounds of whats left.
Bake on center rack for 15 minutes, or until golden brown across the top.
In a large saute pan over medium-high heat add the sausage, breaking it apart with a wooden spoon and saute for 7-10 minutes until cooked through.
Add flour and stir to coat. Add the milk, a generous splash at a time, whisking after each addition until all of the milk has been incorporated.
Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and set aside.
Halve the biscuits, spoon gravy across the top, serve and enjoy.
To quickly warm the milk, place it a microwave safe measuring pitcher and heat for 45 seconds to 1 minute.
Makes 6-8 biscuits, and about 2 cups of sausage gravy.
Would pair well with: