Biscuits and Gravy Southern Style (Print Version)

Buttery biscuits topped with creamy peppery sausage gravy for a hearty Southern breakfast.

# What You’ll Need:

→ For the Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup (1 stick) unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ For the Sausage Gravy

08 - 1 pound breakfast sausage (pork, mild or spicy, crumbled)
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper (plus more to taste)
12 - 1/4 teaspoon salt (adjust to taste)
13 - Pinch of cayenne pepper (optional)

# Step-by-Step:

01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Pour in buttermilk and stir just until combined. Do not overmix.
05 - Turn dough onto a lightly floured surface; gently pat to 1-inch thickness. Fold dough over on itself 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut out biscuits, reshaping scraps as needed. Place biscuits close together on the baking sheet.
07 - Bake 12–15 minutes, or until golden brown. Remove and let cool slightly.
08 - In a large skillet over medium heat, cook sausage, breaking up with a spoon, until browned and cooked through.
09 - Sprinkle flour over the sausage and cook, stirring, for 1–2 minutes until flour is absorbed.
10 - Gradually add milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
11 - Add black pepper, salt, and cayenne. Cook until thickened, about 5–7 minutes, stirring occasionally. Adjust seasoning to taste.
12 - Split warm biscuits and spoon hot sausage gravy generously over the top. Serve immediately.

# Expert Tips:

01 -
  • Classic Comfort Food: Experience the ultimate Southern breakfast that's both hearty and satisfying.
  • Easy to Make: With simple steps for both the biscuits and gravy, this impressive dish is surprisingly easy to whip up from scratch.
  • Rich & Flavorful: The combination of homemade buttery biscuits and creamy, peppery sausage gravy is simply irresistible.
02 -
  • Keep it Cold: For the flakiest, most tender biscuits, make sure your butter and buttermilk are very cold before you start. This helps create steam pockets for a better rise.
  • Don't Overwork the Dough: Mix the biscuit dough just until it comes together. Overmixing develops gluten and will result in tough biscuits.
  • Thicken to Perfection: Let the gravy simmer gently until it reaches your desired consistency. It will thicken more as it stands.
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