What is the secret to truly flaky biscuits for biscuits and gravy?

The key to flaky biscuits is using very cold butter and not overworking the dough. Cold butter creates steam pockets as it melts in the oven, leading to distinct layers. Additionally, gently folding the dough a few times before cutting creates more layers without developing too much gluten, which can make biscuits tough.

Can I make the biscuits or gravy ahead of time?

You can prepare the biscuit dough the night before and store it covered in the refrigerator. Cut out the biscuits just before baking. The gravy can also be made ahead and gently reheated on the stovetop over low heat, adding a splash of milk if it's too thick. However, for the best experience, both components are ideal when made fresh and served warm.

What kind of sausage is best for making sausage gravy?

A good quality bulk pork breakfast sausage (either mild or spicy, depending on preference) works best. The fat rendered from the sausage is essential for creating the roux, which thickens the gravy and provides most of its savory flavor. Avoid overly lean sausages, as they won't provide enough fat for a rich gravy base.

My gravy is too thick/thin. How do I fix it?

If your gravy is too thick, simply whisk in a little more warm milk, a tablespoon at a time, until it reaches your desired consistency. If it's too thin, you can simmer it gently for a few more minutes, stirring occasionally, to allow it to reduce and thicken. Alternatively, you can make a small slurry of flour and cold water or milk, and gradually whisk it into the simmering gravy until it thickens.

biscuits and gravy: 7 Simple Steps to the Southern Comfort

Name: Classic Southern Biscuits and Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 cup (1 stick) unsalted butter, very cold and cubed; 3/4 cup cold buttermilk, plus 1-2 tablespoons if needed; 1 lb pork breakfast sausage (mild or spicy); 1/4 cup all-purpose flour; 3 cups whole milk, cold; 1/2 teaspoon black pepper, or to taste; Salt to taste; Optional: pinch of cayenne pepper

Ingredients

Scale

2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold and cubed
3/4 cup cold buttermilk, plus 1-2 tablespoons if needed
1 lb pork breakfast sausage (mild or spicy)
1/4 cup all-purpose flour
3 cups whole milk, cold
1/2 teaspoon black pepper, or to taste
Salt to taste
Optional: pinch of cayenne pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and 1 teaspoon salt.
Step 3: Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry blender, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 4: Pour in 3/4 cup cold buttermilk. Stir with a wooden spoon or your hands until just combined; do not overmix. The dough will be shaggy and a bit sticky. If too dry, add buttermilk 1 tablespoon at a time.
Step 5: Turn the dough out onto a lightly floured surface. Gently knead 3-4 times to bring it together. Press the dough into a 1-inch thick rectangle. Fold the dough in half, then press it out again. Repeat this folding and pressing 2-3 more times to create layers.
Step 6: Using a 2.5-inch round biscuit cutter (or a glass rim), cut out biscuits. Press straight down and pull straight up without twisting. Gather scraps, gently re-press, and cut out any remaining biscuits.
Step 7: Place biscuits on the prepared baking sheet, touching each other for softer sides, or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown on top and cooked through.
Step 8: While biscuits bake, heat a large skillet over medium-high heat. Add the pork breakfast sausage and cook, breaking it up, until browned and crumbled (5-7 minutes). Drain off all but 2-3 tablespoons of rendered fat (add butter if needed).
Step 9: Reduce heat to medium. Sprinkle 1/4 cup flour over the cooked sausage and fat. Stir constantly for 1-2 minutes, cooking out the raw flour taste to create a roux.
Step 10: Slowly pour in 3 cups cold milk, whisking continuously to prevent lumps. Continue whisking until the gravy thickens to coat the back of a spoon (5-8 minutes). If too thick, add more milk; if too thin, simmer longer.
Step 11: Season the gravy generously with black pepper and salt to taste. Keep warm over low heat until biscuits are ready.
Step 12: Serve hot biscuits split in half, smothered with warm sausage gravy. Enjoy immediately!

Notes

For the flakiest biscuits, ensure all your dairy and butter are as cold as possible. Don’t overmix the biscuit dough. For the gravy, taste and adjust seasoning frequently, especially black pepper. If gravy gets too thick while waiting, thin with a splash of warm milk.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Savory Breakfasts
Cuisine: American, Southern

Nutrition

Serving Size: 1 biscuit with gravy
Calories: 520 kcal
Sugar: 5 g
Sodium: 1150 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 95 mg

Keywords: biscuits and gravy recipe, homemade biscuits, sausage gravy, southern breakfast, comfort food, easy breakfast, buttermilk biscuits, savory breakfast

Ingredients

Instructions

Notes

Nutrition

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