a classic Southern-style biscuits and sausage gravy 🍽️
Here’s the full, from-scratch recipe.
🧈 Southern Biscuits and Sausage Gravy
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 20–25 minutes
🥖 Homemade Buttermilk Biscuits
Ingredients
-
2 cups (250 g) all-purpose flour
-
1 tbsp baking powder
-
½ tsp baking soda
-
1 tsp salt
-
6 tbsp (85 g) cold unsalted butter, cubed
-
¾–1 cup (180–240 ml) cold buttermilk
Instructions
-
Preheat oven to 425°F (220°C).
-
In a bowl, whisk flour, baking powder, baking soda, and salt.
-
Cut in cold butter using a pastry cutter or fingers until crumbly.
-
Add buttermilk gradually, mixing just until dough forms (do not overmix).
-
Turn onto floured surface, gently pat to 1-inch thick.
-
Cut with biscuit cutter and place on baking sheet.
-
Bake 12–15 minutes until golden brown.
Brush tops with melted butter (optional).
🥓 Creamy Sausage Gravy
Ingredients
-
1 lb (450 g) breakfast sausage (pork preferred)
-
¼ cup (30 g) all-purpose flour
-
2½–3 cups (600–720 ml) whole milk
-
½ tsp black pepper (or more to taste)
-
¼ tsp salt (adjust as needed)
Instructions
-
Cook sausage in skillet over medium heat, breaking it into crumbles. Do not drain grease.
-
Sprinkle flour over sausage; stir and cook 1–2 minutes.
-
Gradually whisk in milk.
-
Simmer 5–10 minutes until thick and creamy.
-
Add black pepper and salt to taste.
If too thick, add a splash of milk.
If too thin, simmer longer.
🍽️ To Serve
Split warm biscuits in half and generously spoon hot sausage gravy over the top.
If you’d like, I can also give:
-
A shortcut version using canned biscuits
-
A spicy version with hot sausage
-
Or a large-batch recipe for catering or family gatherings 😊