Of course! Biscuits and Gravy is the ultimate Southern comfort food breakfast: fluffy, buttery biscuits smothered in a rich, peppery, and creamy sausage gravy. Here’s how to make the classic version from scratch.
Classic Biscuits and Sausage Gravy
This recipe breaks it down into two parts: the flaky biscuits and the creamy gravy.
Part 1: Flaky Buttermilk Biscuits
Ingredients:
· 2 cups (250g) all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· 1 teaspoon salt
· ½ teaspoon baking soda
· ½ cup (1 stick / 113g) unsalted butter, very cold and cut into small cubes
· ¾ cup (180ml) cold buttermilk, plus more for brushing
· Optional: 2 tablespoons of cold shortening (for extra flakiness)
Instructions:
- Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Cut in Fat: Add the cold, cubed butter (and shortening if using) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.
- Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a fork to gently stir until the dough just comes together and there are no dry spots of flour. Do not overmix.
- Shape: Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle. Fold the dough in half, turn it 90 degrees, and gently pat it down again. Repeat this folding process 2-3 more times to create layers.
- Cut: Pat the dough to a 1-inch thickness. Use a floured 2.5 or 3-inch round biscuit cutter to cut out biscuits. Press straight down—do not twist the cutter, as this seals the edges and prevents a good rise.
- Bake: Place biscuits close together on the prepared baking sheet (this helps them rise up, not out). Brush the tops with a little buttermilk. Bake for 12-15 minutes, or until golden brown on top.
- Cool: Let cool slightly on a wire rack while you make the gravy.
Pro Tip: For the flakiest biscuits, you can freeze the cubed butter for 15 minutes and chill the bowl beforehand. Handle the dough as little as possible.
Part 2: Sausage Gravy (The Sawmill Gravy)
Ingredients:
· 1 lb (16 oz) breakfast sausage, preferably sage-flavored (use bulk sausage or remove casings from links)
· ⅓ cup all-purpose flour
· 3 to 4 cups whole milk, warmed
· ½ teaspoon freshly ground black pepper, plus more to taste
· ½ teaspoon salt, plus more to taste
· Pinch of cayenne or crushed red pepper flakes (optional)
· 1 teaspoon Worcestershire sauce (optional, for depth)
Instructions:
- Brown Sausage: In a large skillet or cast-iron pan over medium heat, cook the sausage, breaking it up into small crumbles with a wooden spoon, until it’s no longer pink and is nicely browned. Do not drain the drippings. You need this fat for the roux.
- Make the Roux: Sprinkle the flour over the cooked sausage and drippings. Cook, stirring constantly, for 1-2 minutes. This cooks the raw flour taste out and forms the base of your gravy.
- Gradually Add Milk: Slowly pour in 3 cups of the warm milk while whisking constantly to avoid lumps. The gravy will start to thicken significantly.
- Simmer: Bring the gravy to a simmer, then reduce the heat to low. Let it cook, stirring frequently, for 5-7 minutes until thick and creamy. If it becomes too thick, whisk in the remaining 1 cup of milk a little at a time until it reaches your desired consistency.
- Season: Season generously with black pepper. Taste and add salt only if needed (the sausage is often salty enough). Add the optional cayenne or Worcestershire sauce if using. The gravy should be well-seasoned and peppery.
- Serve Immediately: Split the warm biscuits in half. Place the bottoms on a plate, smother with sausage gravy, and top with the biscuit tops. Serve immediately.
Key Tips for Success:
· Sausage Fat is Flavor: Do not drain the fat after browning the sausage. It’s essential for making the roux and building the gravy’s flavor.
· Warm Milk: Using warm or room-temperature milk helps it incorporate smoothly into the roux without becoming lumpy. Cold milk can sometimes cause the fat to seize up slightly.
· Season Aggressively: This is a peppery gravy! Don’t be shy with the black pepper. Always taste at the end before adding extra salt, as the sausage can vary in saltiness.
· Gravy Too Thick? Add more milk, a splash at a time, until it’s perfect.
· Gravy Too Thin? Let it simmer a bit longer to reduce, or make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold milk and whisk it in.
Common Variations:
· “No-Fail” Gravy: If you’re nervous about lumps, you can make the roux separately. Remove the cooked sausage, leave the fat, make the roux, then add the milk and whisk until smooth before adding the sausage back in.
· Bacon Gravy: Use 8 slices of chopped bacon instead of sausage. Cook until crispy, then use the bacon fat for the roux.
· Vegetarian Gravy: Sauté mushrooms in butter until browned. Use the butter and mushroom juices as the fat for your roux, and use vegetable broth for part of the liquid.
Enjoy your homemade biscuits and gravy—it’s a hearty, satisfying, and iconic breakfast that’s worth every minute!