Southern Style Biscuits and Gravy
Fluffy, golden buttermilk biscuits topped with rich, creamy sausage gravy, a comforting staple of Southern breakfast cuisine.
Ah, biscuits and gravy, the adored comfort food that turns brunch into an indoor holiday. Think of it as the culinary equivalent of a bear hug — fluffy, golden biscuits drenched in a rich sausage gravy that's pure decadence. Perfect for those lazy mornings when the day doesn't really begin until the afternoon or when you've got a crowd that needs some serious comfort food with a side of 'wow'.
Ingredients
- 280 g all-purpose flour — (about 2 1/4 cups) plus extra for dusting
- 15 ml baking powder
- 0 ml baking soda
- 5 ml salt — for biscuits
- 115 g unsalted butter — cold, cut into cubes
- 240 ml buttermilk — (about 1 cup), chilled
- 250 g breakfast sausage — preferably pork
- 30 g all-purpose flour — (about 1/4 cup) for gravy
- 480 ml whole milk — (about 2 cups)
- salt — to taste for gravy
- black pepper — to taste
- fresh parsley — chopped, for garnish
Instructions
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together 280g flour, baking powder, baking soda, and 0.5 tsp salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
Pour the chilled buttermilk into the flour mixture and gently fold until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold it over itself about 3 times to create layers, patting it down each time.
Cut the dough with a floured biscuit cutter or the rim of a glass, pressing straight down without twisting. Place the biscuits on the prepared baking sheet.
Bake for 12–15 minutes or until the tops are golden brown.
While biscuits bake, prepare the gravy. In a skillet over medium heat, cook the sausage until no longer pink, breaking it into crumbles.
Sprinkle 30g flour over the cooked sausage. Stir to coat and cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the milk, scraping up any sausage bits from the bottom of the pan. Simmer, stirring frequently, until the gravy thickens, about 5–7 minutes. Season with salt and pepper to taste.
Serve the warm biscuits topped with generous spoonfuls of gravy. Garnish with chopped parsley.
Tips
- Make sure your butter is cold for the biscuits; this keeps them flaky and light.
- If your gravy becomes too thick, add a bit more milk, a tablespoon at a time, until it reaches the desired consistency.
- For perfectly layered biscuits, remember not to twist the cutter; you want a clean cut for maximum rise.
- Freezer alert! Double your batch of biscuits and freeze half before baking. Perfect for spontaneous Saturday brunches!
- Taste your gravy before serving; sausage can vary in saltiness and seasoning, so adjust accordingly.
Substitutions
buttermilk → milk with 1 tbsp lemon juice or white vinegar
Noticeably differentbreakfast sausage → ground turkey with additional seasoning
Noticeably differentunsalted butter → salted butter (omit additional salt)
Stays closeall-purpose flour → whole wheat flour (same quantity)
Noticeably different
Nutrition
Per serving · estimated
- 600
- Calories
- 18 g
- Protein
- 62 g
- Carbs
- 32 g
- Fat
- 2 g
- Fibre
- 5 g
- Sugar
- 780 mg
- Sodium
FAQ
Can I use pre-made biscuits for this recipe?
Absolutely, if you're short on time! Just remember, homemade will always be fluffier and more rewarding.
What if I don’t have buttermilk on hand?
You can easily make a substitute by mixing regular milk with a bit of lemon juice or vinegar.
Can I prepare the gravy ahead of time?
Yes, you can make it a day ahead. Reheat gently over low heat, adding a splash of milk if it's too thick.
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