American · Breakfast · Medium
Biscuits and Gravy
Fluffy buttermilk biscuits split and smothered in creamy sausage gravy. The Southern breakfast that ruins all other breakfasts.
The whole recipe in 60 seconds
Biscuits and Gravy, in 5 ideas
- Cold butter and cold buttermilk are everything. Warm ingredients make flat dense biscuits.
- Do not twist the biscuit cutter. Twisting seals the edges and stops the rise.
- The sausage fat is the flavor base of the gravy. Never drain it.
- Gravy thickens as it sits, so make it slightly thinner than you want.
- Lots of black pepper is traditional. The gravy should have visible flecks.
What you need
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup cold buttermilk
- 1 lb breakfast sausage
- 1/3 cup flour
- 3 cups whole milk
- 1 tsp black pepper
- 1/2 tsp salt
How to make it
Directions
- Heat the oven to 450F.
- Whisk the flour, baking powder, sugar, baking soda, and salt. Cut in the cold butter until pea sized.
- Stir in the buttermilk just until combined. Pat out 1 inch thick and cut 6 biscuits.
- Bake 12 to 14 minutes until golden.
- Meanwhile, brown the sausage in a skillet, breaking it up. Do not drain.
- Sprinkle flour over the sausage and cook 2 minutes. Slowly whisk in the milk.
- Simmer until thick, about 5 minutes. Season with pepper and salt.
- Split the biscuits and ladle gravy over the top.
Freeze the butter and grate it on a box grater into the flour. It distributes perfectly and stays cold, giving you the flakiest biscuits.