Description
This Biscuits and Gravy recipe is a classic Southern comfort food that’s perfect for a hearty breakfast or brunch. Flaky, buttery biscuits are smothered in a creamy sausage gravy for a truly satisfying and delicious meal.
Ingredients
Units
Scale
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
For the Sausage Gravy:
- 1 pound pork breakfast sausage
- 1/3 cup all-purpose flour
- 3–4 cups whole milk
- Salt and black pepper, to taste
Instructions
- Preheat Oven and Make Biscuits: Preheat oven to 450°F (230°C). In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a floured surface, knead gently, and pat into a 1-inch thick rectangle. Cut out biscuits with a round cutter and place on a baking sheet. Brush with milk and bake for 12-15 minutes, or until golden brown.
- Make Sausage Gravy: While biscuits bake, brown sausage in a skillet. Sprinkle with flour and stir. Gradually add milk, stirring constantly, and cook until thickened, about 10 minutes. Season with salt and pepper.
- Serve: Split biscuits in half and ladle sausage gravy over the top.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon vinegar or lemon juice.
- Butter: Use very cold butter for flakier biscuits.
- Biscuit Size: Adjust baking time based on biscuit size.
- Gravy Consistency: Adjust gravy thickness with milk or simmering time.
- Sausage: Use different sausage flavors for variety.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 10g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
