Southern Style Biscuits & Sausage Gravy

$- 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon baking soda - 1/4 cup unsalted butter, cold and cubed - 3/4 cup buttermilk - 1 pound breakfast sausage (preferably spicy) - 3 tablespoons all-purpose flour (for gravy) - 2 cups milk - Salt and black pepper to taste - Fresh parsley for garnish For this classic biscuits and gravy recipe, we need simple ingredients. First, let’s focus on the biscuits. You will need flour, baking powder, salt, baking soda, cold butter, and buttermilk. Each plays a role. The flour gives structure, while baking powder and soda help the biscuits rise. The cold butter creates flaky layers. Next, for the sausage gravy, we need breakfast sausage, flour, milk, salt, and black pepper. The sausage adds flavor and richness. Flour helps thicken the gravy, while milk creates a creamy texture. Don’t forget the salt and pepper! They bring out the taste. Finally, fresh parsley adds a nice touch on top. Gather these ingredients. They are key to making the best biscuits and gravy. {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - In a large bowl, mix 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. - Add 1/4 cup of cold, cubed butter to the dry mix. Use your fingers or a pastry cutter to blend it in until it looks like coarse crumbs. - Pour in 3/4 cup of buttermilk. Stir gently until the dough forms. Be careful not to over-mix. - Turn the dough out onto a floured surface. Pat the dough into a rectangle about 1 inch thick. - Fold the dough over itself 2-3 times to create layers. Cut out biscuits with a round cutter. Place them on the prepared baking sheet. - Bake in the preheated oven for 12-15 minutes until they are golden brown. - While the biscuits bake, cook 1 pound of breakfast sausage in a large skillet over medium heat. Break it up with a spoon until it is browned and crispy. - Sprinkle 3 tablespoons of flour over the sausage. Stir to mix and cook for one more minute. - Gradually whisk in 2 cups of milk. Stir constantly until the gravy thickens. Add salt and black pepper to taste. To make great biscuits, start with cold butter. Cold butter helps create flaky layers. When you mix the butter into the flour, do it gently. Use your fingers or a pastry cutter. The goal is to mix until it looks like coarse crumbs. You should not over-mix the dough. A little bit of mixing is fine. This keeps your biscuits light and fluffy. For the best gravy, focus on the consistency. You want it creamy but not too thick. If it's too thick, just add a bit more milk. If it’s too thin, let it cook longer. Seasoning matters too! You can try adding different spices. A pinch of cayenne pepper can add heat. Fresh herbs like thyme or sage can also boost flavor. Garnishing makes your dish look special. Use fresh parsley to brighten up your plate. It adds a pop of color. Serve the biscuits and gravy on a rustic wooden board. This gives a cozy and homey feel. You can also use a simple white plate for a clean look. Enjoying your meal is about taste and beauty! Pro Tips Chill Your Ingredients: Keep your butter and buttermilk cold. This helps create flaky layers in your biscuits. Don't Overmix: When combining the dough, mix just until it comes together to ensure tender biscuits. Layering is Key: Folding the dough helps create those delicious layers that make biscuits light and airy. Season Your Gravy Well: Taste and adjust the seasoning of your gravy with salt and pepper to enhance the overall flavor. {{image_2}} You can make biscuits and gravy vegetarian. Simply swap out the sausage for plant-based options. Many brands offer tasty meat alternatives. Look for products made from soy or pea protein. They mimic the texture of sausage and absorb flavors well. Season them with spices like sage and thyme to enhance the taste. This way, you still enjoy a rich and hearty meal. If you need gluten-free options, don’t worry! Use gluten-free flour for the biscuits. Many gluten-free blends work great in baking. Just make sure to follow the instructions on the flour package. The texture may differ slightly but will still be delicious. You can enjoy biscuits without the gluten while keeping the flavor intact. To elevate your dish, consider adding herbs and spices. Fresh herbs like rosemary or thyme can brighten the flavor. You can also try spices like cayenne for some heat. Mixing in garlic powder or onion powder can add depth. These little touches make the dish unique and exciting. Feel free to experiment and find what you enjoy most. To store leftover biscuits and gravy, first, let them cool. Place the biscuits in an airtight container. Store the gravy in a separate container. Keep both in the fridge. They will last for up to three days. To reheat biscuits, place them in the oven. Preheat the oven to 350°F (175°C). Bake for about 10 minutes. This keeps them soft and warm. For the gravy, use a saucepan over low heat. Stir it often to avoid burning. You can add a splash of milk if it thickens too much. Yes, you can freeze biscuits and gravy! For biscuits, wrap them tightly in plastic wrap. Then place them in a freezer bag. For gravy, let it cool and pour it into a freezer-safe container. It can last for up to three months. Thaw in the fridge before reheating. Biscuits and gravy can last in the fridge for about three days. Make sure to store them in an airtight container. This keeps them fresh and safe to eat. If you notice any off smells or changes in texture, it's best to toss them out. Yes, you can make biscuits ahead of time. Prepare the dough and cut out the biscuits. Place them on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag. This way, you can bake them fresh whenever you want. Just add a few extra minutes to the baking time. Biscuits and gravy has roots in Southern cooking. This dish became popular in the 19th century. It was a way to use leftover sausage and make a filling meal. Over the years, it evolved into a breakfast staple across the United States. Today, it delights many with its creamy gravy and soft biscuits. This article covered classic biscuits and sausage gravy, from ingredients to cooking tips. You learned how to make soft biscuits and rich gravy, plus variations and storage ideas. Remember, using cold butter and not over-mixing the dough make a big difference. Add fresh parsley for a nice touch. With these steps, you can impress anyone at your next meal. Happy cooking! Enjoy your delicious homemade biscuits and gravy!$

Southern Style Biscuits & Sausage Gravy

A classic Southern dish featuring flaky biscuits topped with savory sausage gravy.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Southern

Servings 4

Calories 500 kcal

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 quarter cup unsalted butter, cold and cubed
3 quarter cup buttermilk
1 pound breakfast sausage (preferably spicy)
3 tablespoons all-purpose flour (for gravy)
2 cups milk
to taste salt and black pepper
for garnish fresh parsley

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, salt, and baking soda. Whisk until well mixed.
Add the cold cubed butter to the flour mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
Pour in the buttermilk and stir gently just until the dough comes together. Do not over-mix.
Turn the dough out onto a floured surface. Pat the dough into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create layers, then cut out biscuits using a round cutter. Place them on the prepared baking sheet.
Bake the biscuits in the preheated oven for 12-15 minutes until golden brown.
While the biscuits are baking, cook the sausage in a large skillet over medium heat, breaking it up with a spoon until fully browned and crispy.
Once the sausage is browned, sprinkle 3 tablespoons of flour over the meat and stir to combine, cooking for an additional minute.
Gradually whisk in the milk, stirring constantly until the mixture thickens into a creamy gravy. Season with salt and black pepper to taste.
Remove the biscuits from the oven and split them in half. Serve generously topped with the sausage gravy.

Notes

Garnish with freshly chopped parsley and serve the biscuits and gravy on a rustic wooden board for a cozy visual appeal.

Keyword biscuits, sausage gravy, Southern cuisine