Biscuits & Gravy is a simple recipe that combines buttery, flaky homemade biscuits with a savory three-ingredient sausage gravy. A classic, hearty, and timeless breakfast combination and perfect served alongside a Vanilla Fruit Salad!
This is the best biscuits & gravy recipe and is shockingly simple to make. This entire breakfast is made from scratch using ingredients that you most likely already have in your pantry! Continue reading to find out how!
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| Biscuits & Gravy |
Classic Biscuits & Gravy are a hearty, staple breakfast food, and while pre-made options are available in stores, anyone can learn how to make biscuits & gravy at home. The best part is that no fancy or unusual ingredients are required for this sausage gravy & biscuits recipe. The biscuits can be made with ingredients you probably already have in your pantry (flour, baking powder, sugar, salt, butter, and milk), and the sausage gravy only requires three!
I start with my all-time favorite easy biscuit recipe for buttery soft biscuits with flaky layers. These biscuits are so easy to make; just make sure not to overwork the dough when handling it or your biscuits will be tough.
Sure, you could buy a tube of store-bought biscuits instead of making them from scratch, but nothing beats homemade biscuits and gravy.
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| How To Make Biscuits & Gravy |
Making homemade gravy to serve with your biscuits is possibly much easier than you think! You’ll need to start with an lb of meat breakfast sausage (for this recipe I use one that has been seasoned with sage).
Place the sausage and slow cooker over medium/high heat in a cold (or at least room temperature — not preheated) skillet. Cook the sausage until it's no longer pink, breaking it up as you go.
After cooking your sausage, do not drain any excess grease. Instead, sprinkle a quarter cup of all-purpose flour evenly over the sausage. Cook for about a minute, turning the meat with a spatula until the flour is absorbed, and then slowly pour in 2 1/4 cup milk, stirring constantly. Cook the ingredients until the gravy thicken, then serve immediately over warm, fresh biscuits. That's it for the southern biscuits $ and gravy!
Let’s re-cap that briefly.
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| How To Make Biscuits & Gravy At Home |
How Do You Make Biscuit Gravy From Scratch???
1:Brown the pork (do not drain)
2:Sprinkle flour evenly over pork and cook until absorbed (about 1 minute)
3:Add milk and cook until thickened.
Three ingredients and three steps. There's no reason not to make your own biscuits and gravy.
What Do You Serve With Biscuits & Gravy???
Easy biscuits & gravy are classic breakfast food and would be best served with other hearty breakfast foods. I like to serve it alongside other breakfast favorites like overnight breakfast casserole and buttermilk pancakes. If you want something lighter, fresh sliced fruit or Vanilla Pudding Fruit Salad would be ideal!
Enjoy!
Biscuits & Gravy
Buttery, flaky, homemade biscuits topped with a simple sausage gravy. You can also substitute store-bought biscuits.
1:Prep Time30 minutes
2:Cook Time11 minutes
3:Total Time41 minutes
4:Servings7 servings
Ingredients??
Biscuits...
Here's a simple recipe for biscuits:
1:2 cups all-purpose flour
2:1 tablespoon baking powder
3:1 tablespoon granulated sugar
4:1 teaspoon salt
5:6 tablespoons unsalted butter very cold
6:¾ cup whole milk cold
Gravy...
Here's a simple recipe for gravy:
1:1 pound sage-flavored pork breakfast sausage
2:¼ cup all-purpose flour
3:2 ½ cups whole milk
4:⅛ teaspoon crushed red pepper optional
Instructions???
biscuits...
1:Chill your butter in the freezer for 10-20 minutes before beginning this recipe for best results. For light, flaky, buttery biscuits, the butter should be very cold.
2:Preheat your oven to 425°F and line a cookie sheet with nonstick parchment paper. Set aside.
3:Combine flour, baking powder, sugar, and salt in a big bowl and mix well.
4:Remove the butter from the freezer and use a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
5:Stir in the cold milk with a spoon until just combined (don't over-mix, you don't want to overwork this dough).
6: Transfer the biscuit dough to a clean, well-floured surface and gently work the dough together with your hands. If the dough is too sticky, add flour until it can be worked with.
7:When the dough is cohesive, fold it in half over itself and gently flatten it with your hands. Rotate the dough 90 degrees and fold it in half again, 5-6 times more, being careful not to overwork the dough (this will help give your biscuits flaky layers).
8:Flatten the dough with your hands to 1" thickness.
9:Drop the biscuit onto your prepared baking sheet after pressing a 2 34" wide biscuit cutter straight down into the dough (making close cuts).
10:Repeat until you have as many biscuits as possible and place them on a baking sheet less than 12" apart.
11:When you've cut out as many biscuits as you can from the dough, gently rework it to cut out another biscuit or two until you have at least 7 biscuits.
12:Bake at 425°F for 10-12 minutes, or until the tops are just beginning to turn lightly golden brown.
13:While the biscuits are baking, make the gravy.
Gravy...
1:Heat the sausage in a saucepan over medium-high heat. Cook until no pink remains, crumbling the sausage as it cooks. The skillet should not be drained.
2:Spread the 14 cup flour evenly over the sausage crumbles and cook for another minute, or until the flour is absorbed.
3:Pour the milk into the skillet slowly, stirring as you go. If using, season with crushed red pepper.
4:Cook, stirring constantly until the mixture thickens.
5:When the biscuits are done baking, cut them in half, pour the gravy over them, and serve!
Enjoy biscuits & gravy
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| Gravy & Biscuits |
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