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Biscuits and Gravy

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A comforting Southern classic, biscuits and gravy is a hearty breakfast favorite made with fluffy buttermilk biscuits smothered in a rich, creamy sausage gravy. Perfect for slow weekends or whenever you need a little cozy comfort food.

Ingredients

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For the Biscuits:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 6 tablespoons cold unsalted butter, cubed

  • 3/4 cup cold buttermilk

For the Sausage Gravy:

  • 1 pound breakfast sausage (pork or turkey)

  • 1/4 cup all-purpose flour

  • 2 1/2 cups whole milk (add more if needed for thinning)

  • 1/2 teaspoon black pepper (more to taste)

  • Salt to taste

Instructions

  1. Make the Biscuits:
    Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt.
    Cut in the cold butter using a pastry cutter or fork until mixture is crumbly.
    Pour in the buttermilk and stir until just combined.
    Turn dough onto a floured surface, fold a few times, then pat into a 1-inch thick round.
    Use a biscuit cutter to cut out biscuits. Place on a baking sheet and bake for 12–15 minutes or until golden.

  2. Cook the Sausage Gravy:
    In a large skillet over medium heat, cook sausage until browned and fully cooked, breaking it up as it cooks.
    Sprinkle flour over the sausage and stir well to coat. Cook for 1–2 minutes to get rid of the raw flour taste.
    Slowly pour in the milk, stirring constantly until thickened. This takes about 5–7 minutes.
    Add black pepper and salt to taste. If gravy is too thick, add a little more milk.

  3. Assemble:
    Split warm biscuits in half and pour sausage gravy over the top. Serve immediately.

 

Notes

  • For extra flaky biscuits, keep the butter and buttermilk very cold.

  • Add a pinch of cayenne or red pepper flakes to the gravy for a little kick.

  • You can make the gravy ahead and reheat with a splash of milk.

Find it online: https://ukfinda.com/biscuits-and-gravy/