Description
Southern comfort meets culinary magic in Biscuits and Gravy, a hearty breakfast classic that brings warmth to morning tables. Flaky buttermilk biscuits nestled under creamy peppery sausage gravy will make you feel right at home with classic Southern hospitality.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 pound (454 grams) breakfast sausage (pork or turkey)
- 2 ½ cups (600 milliliters) whole milk
Biscuit Dry Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Biscuit Wet Ingredients and Seasoning:
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup (180 milliliters) cold buttermilk
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Craft the biscuit foundation by mixing dry ingredients in a spacious mixing bowl, ensuring an even distribution of flour, baking powder, baking soda, and salt.
- Incorporate cold butter into the dry mixture using a pastry cutter, working methodically until the texture resembles coarse, crumbly breadcrumbs.
- Create a soft dough by gently introducing buttermilk, stirring minimally to maintain a tender consistency.
- Transfer the delicate dough onto a generously floured surface, carefully folding and patting into a uniform disc approximately one inch thick.
- Utilize a biscuit cutter to precisely shape individual rounds, strategically placing them on a baking sheet.
- Roast the biscuits in a preheated oven at 425F (220C), monitoring until they transform into a golden, appetizing hue, typically requiring 12-15 minutes.
- Simultaneously, prepare the gravy by browning sausage in a large skillet, methodically breaking down the meat into small, uniform pieces.
- Dust the cooked sausage with flour, stirring thoroughly to create a uniform coating and eliminate raw flour undertones.
- Gradually introduce milk, whisking continuously to prevent lumps and encourage a smooth, rich consistency.
- Season the developing gravy with freshly ground black pepper and salt, adjusting liquid volume to achieve desired thickness.
- Slice warm biscuits in half, creating a welcoming canvas for the luscious sausage gravy.
- Lavish the biscuits with the creamy gravy, serving immediately to preserve optimal temperature and texture.
Notes
- Keep butter super cold for flakier, more tender biscuits that practically melt in your mouth.
- Use buttermilk at room temperature to help activate the baking powder and create a lighter texture.
- Avoid overworking the dough when mixing to prevent tough, dense biscuits that feel like hockey pucks.
- For a gluten-free version, swap all-purpose flour with a reliable gluten-free blend and use alternative milk options.
- Try using turkey sausage or plant-based sausage crumbles for a leaner, lighter gravy that still packs incredible flavor.
- Add a pinch of cayenne or red pepper flakes to the gravy for a subtle kick that brings extra excitement to the classic dish.
- Leftover biscuits can be stored in an airtight container and reheated in the oven for a quick breakfast revival.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 70 mg