Biscuits and gravy is a classic comfort food beloved by many. This dish combines fluffy, buttery biscuits with a rich, savory sausage gravy. It’s perfect for breakfast, brunch, or any time you crave a hearty meal.
Why Make This Recipe
Making biscuits and gravy at home allows you to enjoy fresh, warm biscuits and flavorful sausage gravy at your table. It’s simple to prepare and uses basic ingredients that you may already have in your kitchen. Plus, it creates a satisfying meal that everyone will love.
How to Make Biscuits and Gravy
Ingredients:
- 2 1/4 cups all-purpose flour (plus more for dusting)
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (cold)
- 1 cup buttermilk
- Additional melted butter for brushing
- 1 pound breakfast sausage
- 1/3 cup all-purpose flour
- 1/2 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried Italian seasoning (optional)
- 2 3/4 cups half and half
- 2 tablespoons butter
Directions:
- Make the biscuits: Preheat your oven to 425°F (220°C). In a large bowl, mix 2 1/4 cups flour, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the buttermilk until just combined.
- Turn the dough onto a floured surface. Gently knead it a few times and roll it to about 1-inch thick. Use a biscuit cutter to cut out biscuits and place them on a baking sheet. Brush the tops with melted butter.
- Bake for 12-15 minutes until golden brown.
- Make the gravy: While the biscuits bake, cook the sausage in a skillet over medium heat until browned. Sprinkle in 1/3 cup of flour and stir until combined. Add Kosher salt, black pepper, and Italian seasoning if using.
- Slowly stir in the half and half, cooking and stirring until the gravy thickens. Remove from heat and stir in the 2 tablespoons of butter for extra richness.
- Serve: Slice open the warm biscuits and ladle the sausage gravy on top. Enjoy!
How to Serve Biscuits and Gravy
Serve the biscuits warm with plenty of gravy on top. You can also add a sprinkle of black pepper or some chopped parsley for color. This dish pairs well with fresh fruit or scrambled eggs for a complete breakfast spread.
How to Store Biscuits and Gravy
If you have leftovers, store the biscuits and gravy separately. Place the biscuits in an airtight container and the gravy in another container. They can be stored in the refrigerator for up to 3 days. To reheat, warm the gravy on the stovetop and the biscuits in the oven or microwave.
Tips to Make Biscuits and Gravy
- Use cold butter for flakier biscuits.
- Do not overwork the biscuit dough for lighter, fluffier biscuits.
- Taste the gravy before serving and adjust the seasoning as needed.
- If you like a spicier kick, try adding red pepper flakes to the sausage.
Variation
You can customize your biscuits and gravy by adding ingredients like mushrooms, cheese, or even spinach for extra flavor and nutrition. For a healthier option, use turkey sausage instead of pork sausage.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before using.
2. How do I make gluten-free biscuits?
You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure your baking powder is also gluten-free.
3. Can I freeze biscuits and gravy?
Yes, you can freeze both biscuits and gravy. For best results, freeze biscuits uncooked and bake them fresh when ready to eat. Gravy can be frozen in a container and reheated on the stove.
Biscuits and Gravy
Ingredients
For the Biscuits
- 2 1/4 cups all-purpose flour (plus more for dusting)
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (cold) Cold butter for flakiness
- 1 cup buttermilk Or substitute with regular milk with vinegar
- 1 tablespoon melted butter for brushing
For the Gravy
- 1 pound breakfast sausage
- 1/3 cup all-purpose flour
- 1/2 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried Italian seasoning (optional)
- 2 3/4 cups half and half
- 2 tablespoons butter For extra richness
Instructions
Make the Biscuits
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix 2 1/4 cups flour, baking powder, and salt.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the buttermilk until just combined.
- Turn the dough onto a floured surface. Gently knead it a few times and roll it to about 1-inch thick.
- Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
- Brush the tops with melted butter.
- Bake for 12-15 minutes until golden brown.
Make the Gravy
- While the biscuits bake, cook the sausage in a skillet over medium heat until browned.
- Sprinkle in 1/3 cup of flour and stir until combined.
- Add Kosher salt, black pepper, and Italian seasoning if using.
- Slowly stir in the half and half, cooking and stirring until the gravy thickens.
- Remove from heat and stir in the 2 tablespoons of butter for extra richness.
Serve
- Slice open the warm biscuits and ladle the sausage gravy on top. Enjoy!
