Biscuits and Gravy
If you’ve ever heard the phrase “love you like biscuits and gravy,” you might be able to guess just how much love that actually is…it’s a lot. That’s because made from scratch biscuits and gravy is, quite possibly, one of the most universally loved breakfasts, even meals, around. Besides being a unit of love all on its own, it’s Southern comfort food at its finest, and it happens to be one of my most requested recipes.
Ask any brunch or breakfast place what their number one seller is, and chances are it’s good old fashioned B&G. And for good reason, because I really can’t think of anything better on a weekend morning than hot fluffy biscuits slathered in sausage laced gravy, either.
Skip the brunch reservations and make your own, right here. It’s much easier than you think.
Need to make more gravy or a double batch of biscuits? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How do you make biscuits and sausage gravy?
These homemade buttermilk biscuits start off in a food processor. Once the dry ingredients and the cold butter combine to form a coarse meal, stir in the buttermilk until a sift dough forms. Pat out the dough on a work surface and cut out 8 biscuits.
While they’re baking, it’s time to make the gravy. Brown the sausage in a pan, sprinkle with flour and spices, then whisk in the milk. Simmer until thickened.
Can you freeze Biscuits and Gravy?
While you can freeze raw biscuits successfully, the gravy is best made to order, the day you need it.
Can you make vegetarian Biscuits and Gravy?
If you’re looking for a vegetarian version of gravy to go with your biscuits, I really like this mushroom gravy:
- 6 ounces mixed mushrooms, chopped
- 1/4 cup shallots, chopped
- 2 tablespoons olive oil
- 1/2 cup butter
- 1/4 cup flour
- salt and freshly ground pepper
- 1/2 cup vegetable stock
- 1 1/2 cup milk
- 1 teaspoon ground sage
- In a sauté pan cook the shallots in the olive oil over medium heat until they begin to soften.
- Add in the mushrooms and cook until soft. Remove the mushroom and shallots with a slotted spoon, leaving the juices in the pan, and set aside.
- In the same pan melt the butter. Whisk in the flour and allow to cook/bubble for a few minutes, stirring constantly, to form a roux.
- At this point you can season your roux with sage, salt, and pepper.
- Finally, stir in the stock, milk and the cooked mushrooms and shallots.
What can be substituted for sausage in gravy?
If sausage isn’t your favorite, you can use cubed ham, chopped bacon, or ground turkey in its place.
What kind of gravy is used on biscuits?
Sawmill gravy, which is what this particular gravy is considered, is a traditional southern gravy made from meat drippings, flour, and milk or cream. Historically, the pork drippings were used to make gravy for a substantial but economical breakfast first thing in the morning.
How do you make fluffy biscuits?
This recipe uses both baking powder and baking soda for a good, fluffy biscuit dough. But it’s also important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise. Finally, don’t twist the cutter when you press down; twisting also keeps the biscuits from getting lofty.
What do you serve Biscuits and Gravy with?
Coffee, and lots of it! Make extra gravy if you like it rich. And honey butter, made with equal parts honey and butter for any leftover biscuits. Also, I think fruit salad would be welcomed, as well as my homemade cinnamon rolls.
What is sawmill gravy?
Sawmill gravy is a traditional southern gravy made from meat drippings, flour, and milk or cream. This sausage gravy is a kind of Sawmill gravy.
Biscuits and Gravy
An easy recipe for Southern Biscuits and Gravy. Flaky buttermilk biscuits made from scratch and topped with a rich creamy sausage gravy! Classic comfort food that tastes better than you remember.
For the biscuits:
- 3 cups all-purpose flour (15 ounces)
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter cut into 1/2 inch pieces and chilled
- 4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
- 1 1/4 cups buttermilk
For the gravy:
- 1/4 cup all-purpose flour
- 1 teaspoon ground fennel
- 1 teaspoon ground sage
- Salt and freshly ground black pepper
- 1 1/2 pounds pork sausage
- 3 cups whole milk
To make the biscuits:
Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper.
In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl. Stir in buttermilk until combined.
On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about 3/4 inch thick.
Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits total.)
Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool. (Biscuits can be stored in zipper-lock bag for up to 2 days.)
To make the gravy:
Combine flour, fennel, sage, and 1 1/2 teaspoons pepper into small bowl.
In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon.
Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
Slowly stir in milk and simmer until gravy has thickened, about 5 minutes. Season with salt to taste. Serve over split biscuits.
To Substitute Buttermilk: in a small bowl, whisk 1 tablespoon lemon juice into 1 1/4 cups of milk. Let stand until slightly thickened, about 10 minutes.
Adapted from Cook's Country.