Biscuits and gravy is the ultimate Southern comfort breakfast food, and you can whip up a batch at home just as good as any restaurant rendition.
Below, you’ll find a simple recipe for authentic homemade biscuits and gravy, featuring how-to’s for buttery homemade biscuits and a fool-proof sausage gravy to top them off.
ABOUT BISCUITS AND GRAVY
Traditional biscuits and gravy feature breakfast biscuits smothered by a creamy, white gravy (usually milk-based) that is speckled with savory pork sausage.
Serve biscuits and gravy on their own for breakfast, or alongside a pair of sunny-side-up eggs and a bowl of creamy grits for an A.M. Southern feast. However, biscuits and gravy don’t have to be just for breakfast, you know?
Turn this Southern delicacy into a dinnertime treat for a quick-fix meal any night of the week. You could even sub in ground beef for the pork, if needed. Although, for an authentic rendition of biscuits and gravy, it’s pork sausage all the way.
HOW TO MAKE HOMEMADE BISCUITS
Making the biscuits from scratch for biscuits and gravy can be intimidating for new bakers, however, fear not. Biscuits are simple and straight-forward to make, not to mention, they come together fast. If you have buttermilk on hand, feel free to use it up in these perfect Buttermilk Biscuits!
- Mix the dry ingredients.
- Cut in cold butter.
- Add the milk and stir to form dough.
- Cut biscuits and bake.
1. MIX DRY INGREDIENTS
The dry ingredients are a simple mixture of all-purpose flour, baking soda and baking powder, and salt. The ingredients are whisked together and it’s time for the butter.
2. CUT IN THE BUTTER
Homemade biscuits need cold, unsalted butter. Cold butter is essential in creating a beautiful, flaky biscuit. The butter is cut into tiny cubes that will later be cut into the dry ingredients
Then, using either a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse peas.
3. ADD THE MILK AND STIR
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 the milk is evenly distributed throughout the dough.
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.
4. CUT AND BAKE
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 will bake for about 15 minutes until they reach a perfect golden brown.
This will give you just enough time to whip up a batch of creamy sausage gravy for your homemade biscuits and gravy.
HOW TO MAKE SOUTHERN SAUSAGE GRAVY FROM SCRATCH
- Cook the sausage in a large pan on the stovetop.
- Sprinkle in the flour and stir.
- Slowly add the milk.
- Simmer until thickened.
1. BROWN THE SAUSAGE
Sausage gravy starts with the pork sausage. Brown the sausage in a skillet until fully cooked.
2. SPRINKLE IN THE FLOUR
Then 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. The pork breakfast sausage will provide plenty.
3. SLOWLY ADD MILK
For a perfect, creamy sausage gravy, add the milk one big 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, and all that’s left is to pull those biscuits straight out of the oven, split them open and smother them to your liking.
With this recipe, 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. Please, enjoy!
5 MORE CARBY RECIPES YOU’LL LOVE
- Homemade Buttermilk Biscuits are extra tender, super flavorful, and equipped with layers for days! Add this recipe to your biscuit repertoire!
- Red Lobster Biscuits are practically indistinguishable from the restaurant’s coveted biscuit recipe, baking up a beautiful golden brown with all the buttery, garlicky, cheesy flavor you’d expect from a Cheddar Bay Biscuit.
- Easy Drop Biscuits with Cheddar and Chives are great for a quick weeknight side dish, and an all-time savory favorite to pass around the table!
- Homemade Garlic Bread is quick and easy to make, and a wonderful accompaniment to pasta night! Featuring a simple spread made up of butter, oil, garlic, and Parmesan cheese.
- Easy Homemade Cornbread feeds a crowd and makes for one impressive presentation ballooning out of its cast iron pan, and always bakes up tender and moist!
An easy recipe for perfect homemade biscuits and gravy, featuring a simple how-to for easy, homemade biscuits and the best recipe for scratch-made sausage gravy.
- 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.