Southern Biscuits and Gravy
A classic Southern comfort breakfast made with buttery homemade biscuits and creamy sausage gravy — ready in 30 minutes and perfect for weekends or cozy mornings.
Equipment
- skillet (cast iron preferred)
- Mixing bowl
- Biscuit cutter (or glass)
- Baking Sheet
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 0.5 cup cold unsalted butter, cubed
- 0.75 cup cold buttermilk
- 1 lb breakfast sausage (mild or spicy)
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp black pepper
- salt, to taste
Instructions
- Preheat and prep.
Set your oven to 425°F. Line a baking sheet with parchment paper. - Mix the biscuit dough.
In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until crumbly, then pour in the buttermilk. Stir gently until it forms a soft dough. - Shape and bake.
Turn the dough onto a floured surface and pat it out to about 1 inch thick. Cut biscuits and place them on your baking sheet. Bake 12–14 minutes, until golden brown. - Cook the sausage.
In a skillet, cook the sausage over medium heat until browned and crumbly. Don’t drain the fat — that’s where the flavor lives! - Make the roux.
Sprinkle flour over the sausage. Stir constantly for a minute to coat the meat and cook off the raw flour taste. - Add milk slowly.
Gradually whisk in the milk. Keep stirring until it thickens and starts to bubble. Season generously with black pepper and a little salt. - Serve it hot.
Split a biscuit in half and ladle that creamy sausage gravy right over the top.
Notes
Use spicy sausage for extra flavor, or try a dairy-free version using plant-based butter and milk. Biscuits freeze well — just reheat in the oven for fresh-baked texture.