Print

Hearty Southern Biscuits and Gravy

Close-up of fluffy biscuits filled with sausage and smothered in creamy sausage gravy, a perfect biscuits and gravy serving.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic, indulgent Southern breakfast with buttery biscuits smothered in rich sausage gravy, perfect for a special family brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold milk
  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon salt, plus more to taste

Instructions

  1. Prepare the biscuits: Whisk together 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Pour in the 3/4 cup cold milk and stir just until the dough comes together. Do not overmix.
  3. Turn the dough onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness. Cut out biscuits using a biscuit cutter.
  4. Place biscuits on an ungreased baking sheet. Bake at 425 degrees F for 12 to 15 minutes, or until golden brown.
  5. Prepare the gravy: Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain off all but 1/4 cup of the rendered fat.
  6. Sprinkle 1/4 cup flour over the cooked sausage and fat. Stir constantly and cook for 1 minute.
  7. Gradually whisk in 2 cups of whole milk until the mixture is smooth.
  8. Bring the gravy to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  9. Season the gravy with salt and pepper. Taste and adjust seasoning as needed.
  10. Split the warm biscuits in half and spoon a generous amount of sausage gravy over them. Serve immediately.

Notes

  • For flakier biscuits, make sure your butter and milk are very cold before mixing.
  • If you prefer a thicker gravy, cook it slightly longer or add a small amount of cornstarch mixed with cold water near the end of cooking.

Nutrition

Find it online: https://cookingzenith.com/biscuits-and-gravy-recipe-holiday-brunch/