BISCUITS AND GRAVY
Fluffy, buttery biscuits covered in rich, creamy sausage gravy.
A true Southern classic that delivers warmth, comfort, and pure satisfaction in every bite. This dish has been a cornerstone of Southern breakfasts for generations, offering a hearty, filling meal perfect for weekends, brunches, or anytime you crave cozy homemade food.
INTRODUCTION
Biscuits and gravy is one of the most iconic breakfasts in American Southern cooking. Tender biscuits made from simple ingredients rise beautifully in the oven, creating layers that soak up a thick, peppery sausage gravy. The contrast between the flaky biscuit and the smooth creaminess of the gravy makes this dish beloved across the country. Whether enjoyed hot from the oven or reheated the next day, it always hits the spot.
INGREDIENTS
FOR THE BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup very cold unsalted butter, cubed
3/4 cup cold buttermilk
FOR THE SAUSAGE GRAVY
1 pound breakfast sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: pinch of cayenne or paprika
INSTRUCTIONS
FOR THE BISCUITS
Preheat oven to 220°C.
In a large bowl, mix flour, baking powder, sugar, and salt.
Add the cold butter and cut it into the flour using your fingers or a pastry cutter until it resembles coarse crumbs.
Pour in the buttermilk and gently mix until dough forms. Do not overmix.
Turn the dough onto a floured surface, gently press it into a rectangle, fold it over itself twice to create layers, then pat to about 2 cm thick.
Cut biscuits using a round cutter or a knife.
Place on a baking tray, close together for soft sides or spaced for crispy sides.
Bake 12 to 15 minutes until golden.
FOR THE SAUSAGE GRAVY
In a large skillet, cook the sausage over medium heat, breaking it apart until browned.
Add butter and let it melt into the sausage.
Sprinkle flour over the sausage and stir to coat evenly, forming a roux.
Gradually pour in the milk while stirring constantly to avoid lumps.
Add salt, pepper, garlic powder, and onion powder.
Simmer until thickened, about 5 to 7 minutes.
Adjust seasoning to taste.
METHODS
Use cold butter for fluffiest biscuits.
Do not knead the dough aggressively.
Let the gravy simmer slowly to thicken naturally.
Add more milk if gravy becomes too thick.
HISTORY
Biscuits and gravy originated in the American South during the late 1800s. It was created as a filling, inexpensive breakfast for workers who needed strong energy for long days. Flour, milk, and sausage drippings were affordable and easy to prepare, making this dish a staple in farms, mills, and small towns. Over time, it became deeply tied to Southern heritage, appearing in diners, family kitchens, and community gatherings.
BENEFITS
Simple, budget-friendly ingredients.
High in protein due to sausage.
Satisfying and filling for long mornings.
Customizable with spices, herbs, or cheese.
Perfect for feeding large groups.
FORMATION
Prepare biscuits first so they bake while you make the gravy.
Keep everything cold for biscuit-making.
Make roux correctly for a smooth gravy.
Serve biscuits warm and split open before topping with hot gravy.
NUTRITION (Approx per serving)
Calories 420
Protein 14 g
Carbohydrates 39 g
Fat 22 g
Fiber 1 g
Note that values vary depending on brands and portion sizes.
LOVERS
This dish is loved by families who enjoy comfort food, Southern cuisine fans, brunch lovers, and anyone who prefers a hearty homemade breakfast. It is especially popular during weekends, holidays, and family gatherings.
CONCLUSION
Biscuits and gravy is more than a recipe; it is a celebration of Southern comfort and homestyle warmth. The buttery biscuits pair perfectly with rich sausage gravy, offering a balanced combination of texture and flavor that satisfies every craving. Whether you are preparing it for a cozy morning or a festive brunch, this recipe brings joy, comfort, and tradition straight to the table.