Biscuits And Gravy Recipe
Classic comfort with flaky biscuits and savory sausage gravy, perfect for a cozy breakfast.
Picture this: a chilly morning brightened by the aroma of freshly baked biscuits wafting through the kitchen. Their golden crust breaking softly beneath a ladle of warm, peppery sausage gravy that promises comfort with each bite. This is the kind of breakfast that wraps you up in a culinary hug. The roots of biscuits and gravy trace back to Southern kitchens in the United States, born from necessity and ingenuity. These simple ingredients, once considered humble, have woven their way into the hearts of many, becoming a breakfast staple. What makes this recipe a winner, you ask? It’s all about the balance: a pinch of nutmeg in the gravy to enhance the sausage, and a touch of baking soda ensuring the biscuits rise to fluffy perfection. This dish shines best on weekends when mornings are languid, and craving comfort is the order of the day. So why not invite family and friends to gather around and relish the warmth of this delectable tradition?
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- 02Step 2 / 7
Pour in the milk and stir just until the dough comes together.
Turn it onto a floured surface and knead gently a few times, then pat into a 1-inch thick round.
Cut out biscuits using a 2-inch cutter.
- 03Step 3 / 7
Place biscuits on a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until golden brown.
Cool slightly on a wire rack.
- 04Step 4 / 7
For the gravy, cook sausage in a skillet over medium heat until browned, breaking it into crumbles with a spoon.
Do not drain the fat.
- Advertisement
- 05Step 5 / 7
Sprinkle the flour over the cooked sausage and stir, letting it absorb the fat.
Cook for about 1 minute to eliminate the raw flour taste.
- 06Step 6 / 7
Gradually whisk in the milk, stirring constantly to avoid lumps.
Add salt, pepper, and nutmeg.
Cook and stir until the gravy is thickened and bubbly.
Adjust seasoning to taste.
- 07Step 7 / 7
Split the warm biscuits and spoon the hot gravy over them generously.
Serve immediately.
Chef Tips
- •For flakier biscuits, keep the butter as cold as possible before mixing.
- •If the gravy becomes too thick, add a splash of milk to reach desired consistency.
- •Taste the gravy before serving and adjust the seasoning to your preference.
- •Leftover biscuits freeze well; just reheat them in the oven before serving.
- •Substitute half-and-half for milk in the gravy for a richer taste.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
You can bake the biscuits ahead and store them in an airtight container, then reheat in the oven before serving. The gravy is best made fresh.
What can I substitute?+
You can use turkey sausage for a lighter option or a milk alternative for a dairy-free version of the gravy.
How do I store leftovers?+
Store leftover biscuits at room temperature in an airtight container for up to 2 days. The gravy can be refrigerated for up to 3 days.
