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Biscuits and Gravy

A classic Southern breakfast dish made with flaky biscuits and savory sausage gravy, perfect for a comforting start to your day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 479
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour For making the biscuit dough.
  • 1 tablespoon baking powder Leavening agent to help the biscuits rise.
  • 1/2 teaspoon salt For seasoning.
  • 1/4 cup unsalted butter Cold and cubed, for richness.
  • 3/4 cup milk For the biscuit dough.
For the Gravy
  • 1 pound breakfast sausage Use a flavorful sausage for best taste.
  • 1/4 cup all-purpose flour To thicken the gravy.
  • 2 cups milk For the gravy consistency.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1/4 teaspoon salt For seasoning.

Method
 

Preparation of Biscuits
  1. Preheat your oven to 450°F (232°C).
  2. In a large bowl, mix together flour, baking powder, and salt.
  3. Add the cold butter and use a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
  4. Pour in the milk and stir just until combined.
  5. Turn the dough onto a floured surface and knead gently a few times before rolling it to about 1-inch thickness.
  6. Cut out biscuits using a round cutter and place them on a baking sheet.
  7. Bake for 12-15 minutes or until golden brown.
Preparation of Gravy
  1. In a skillet over medium heat, cook the breakfast sausage until browned and cooked through.
  2. Remove the sausage and drain excess fat, leaving about 2 tablespoons in the skillet.
  3. Add flour to the skillet and whisk constantly for about 1 minute.
  4. Gradually whisk in the milk, stirring continuously until the gravy thickens.
  5. Add the sausage back to the gravy mixture and stir until combined. Season with salt and pepper.
Serving
  1. Serve the biscuits warm, smothered in the sausage gravy.

Notes

For added flavor, consider using spices like cayenne pepper in the gravy or incorporating cheese into the biscuit dough. This dish is best served hot and can be enjoyed for breakfast or brunch.