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Creamy Southern Biscuits and Gravy

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A comforting and easy homemade Southern classic featuring flaky, buttery biscuits topped with rich, creamy sausage gravy. Perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk, chilled (180ml)
  • 1 lb breakfast sausage (450g), spicy or mild
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (720ml)
  • Salt to taste
  • 1–2 tsp freshly ground black pepper
  • Optional: pinch of cayenne or smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
  3. Add 6 tbsp cold unsalted butter cubes to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Pour in 3/4 cup chilled buttermilk and gently stir with a wooden spoon until the dough just comes together. Do not overmix.
  5. Lightly flour your workspace and hands, then pat the dough into a rectangle about 3/4-inch (2 cm) thick.
  6. Fold the dough over itself 2-3 times, then pat out again to the same thickness.
  7. Using a round biscuit cutter (about 2.5 inches / 6 cm diameter), press straight down without twisting to cut out biscuits. Gather scraps and press again to cut more biscuits.
  8. Arrange biscuits on the baking sheet close but not touching. Bake for 12-15 minutes or until golden brown on top and bottom.
  9. While biscuits bake, crumble and cook 1 lb breakfast sausage in a large cast iron skillet over medium heat until browned and cooked through, about 7-10 minutes. Drain excess fat, leaving about 2 tbsp in the pan.
  10. Sprinkle 1/4 cup all-purpose flour over the sausage and fat. Stir constantly for 2 minutes until golden and nutty.
  11. Slowly whisk in 3 cups whole milk, stirring continuously to prevent lumps. The gravy will thicken after a few minutes.
  12. Add salt to taste and 1-2 tsp freshly ground black pepper. Add a pinch of cayenne or smoked paprika if desired.
  13. Reduce heat to low and let the gravy simmer gently for 5 minutes, stirring occasionally until thick and creamy.
  14. Split warm biscuits in half and ladle creamy sausage gravy over the top. Serve immediately.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid dense biscuits. Use freshly ground black pepper for best flavor. Drain excess sausage fat but leave about 2 tablespoons for flavor. Whisk gravy continuously to avoid lumps. Simmer gravy gently without boiling. Biscuits and gravy can be made ahead and reheated; add milk to loosen gravy if too thick.

Nutrition

Keywords: biscuits and gravy, Southern biscuits, sausage gravy, comfort food, breakfast recipe, homemade biscuits, creamy gravy

Find it online: https://yumyep.com/creamy-southern-biscuits-and-gravy-recipe-easy-homemade-comfort-food/