Unleash the comfort of Southern cooking with this biscuits and gravy recipe that promises fluffy biscuits smothered in creamy, peppery gravy. Perfect for breakfast or brunch, this dish is a hearty way to start your day.
Why This Recipe Works
- The combination of cold butter and buttermilk in the biscuits ensures they’re flaky and tender.
- Using whole milk in the gravy creates a rich and creamy texture that coats the biscuits perfectly.
- The addition of freshly ground black pepper adds a spicy kick that balances the richness of the gravy.
- Baking the biscuits at a high temperature helps them rise quickly, resulting in a light and airy texture.
- This recipe is versatile, allowing for various substitutions and additions to suit any taste.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp freshly ground black pepper
- Salt to taste
Equipment Needed
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Skillet
- Whisk
Instructions
Preheat and Prepare
Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to flaky biscuits.
Mix the Dough
Gradually add 3/4 cup of buttermilk to the flour mixture, stirring until just combined. The dough should be sticky but manageable. Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle and use a biscuit cutter to cut out biscuits. Tip: Avoid overworking the dough to keep the biscuits tender.
Bake the Biscuits
Place the biscuits on the prepared baking sheet, ensuring they’re touching each other for higher rise. Bake for 12-15 minutes, or until golden brown. While the biscuits bake, start on the gravy.
Cook the Sausage
In a skillet over medium heat, cook 1 pound of breakfast sausage until browned and crumbled. Do not drain the fat. Sprinkle 1/4 cup of all-purpose flour over the sausage and stir to coat, cooking for another minute to remove the raw flour taste.
Make the Gravy
Slowly whisk in 2 cups of whole milk, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly, until the gravy thickens. Season with 1/2 teaspoon of freshly ground black pepper and salt to taste. Tip: For extra creamy gravy, you can add a splash more milk if the gravy becomes too thick.
Serve and Enjoy
Split the warm biscuits in half and generously spoon the gravy over the top. Serve immediately for the best experience.
Tips and Tricks
For the fluffiest biscuits, make sure all your ingredients are cold before you start. This includes the butter and buttermilk. If you’re in a hurry, you can freeze the butter for about 15 minutes before using it. When cutting the biscuits, press straight down without twisting the cutter to ensure even rising. For the gravy, if you prefer a smoother texture, you can strain it after cooking to remove any sausage crumbles. Experiment with different types of sausage, like spicy or maple, to change up the flavor profile of your gravy.
Recipe Variations
- For a vegetarian version, substitute the sausage with mushrooms and use vegetable broth to adjust the gravy’s consistency.
- Add cheese to the biscuit dough for cheesy biscuits that pair wonderfully with the gravy.
- Incorporate herbs like sage or thyme into the gravy for an aromatic twist.
- For a gluten-free option, use gluten-free flour blends for both the biscuits and gravy.
- Try using half-and-half or heavy cream instead of milk for an even richer gravy.
Frequently Asked Questions
Can I make the biscuits ahead of time?
Yes, you can prepare the biscuit dough ahead of time and refrigerate it overnight. When ready to bake, let the dough sit at room temperature for about 10 minutes before cutting and baking. This can help the biscuits rise better.
How do I store leftovers?
Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the biscuits in the oven or toaster oven and the gravy on the stove with a little added milk to loosen it up.
Can I freeze this dish?
Biscuits freeze well when wrapped individually in plastic wrap and placed in a freezer bag. The gravy can also be frozen, though it may separate slightly when thawed. Reheat gently, whisking to bring it back together.
Summary
This biscuits and gravy recipe is a comforting Southern classic that’s perfect for a hearty breakfast or brunch. With flaky, buttery biscuits and creamy, peppery gravy, it’s a dish that’s sure to satisfy.