Fluffy Biscuits with Savory Gravy

This classic Southern breakfast brings together buttery, flaky homemade biscuits smothered in rich, savory sausage gravy. I grew up watching my grandmother make this comforting dish on weekend mornings, and now it's become a tradition in my own home.

I first learned to make this recipe as a teenager helping in my grandmother's kitchen. Now when my family smells these biscuits baking on weekend mornings, they race to the table knowing what's coming.

Ingredients

• All purpose flour: Creates the foundation for both the biscuits and gravy look for unbleached for best results
• Baking powder: Gives the biscuits their signature rise use aluminum free for best flavor
• Cold unsalted butter: Creates flaky layers in the biscuits the colder the better
• Buttermilk: Adds tanginess and tenderness to the biscuits whole fat preferred
• Breakfast sausage: Forms the flavor base of the gravy Jimmy Dean or homemade both work wonderfully
• Whole milk: Creates the creamy base for the gravy use full fat for richness
• Sugar Salt and pepper: Balance the flavors throughout both components

Step-by-Step Instructions

Prepare the Oven and Dry Ingredients:

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, thoroughly whisk together the flour, baking powder, salt, and sugar until fully combined. This ensures the leavening agents are distributed evenly throughout your biscuits.

Cut in the Butter:

Take your cold cubed butter and work it into the dry ingredients using a pastry cutter or your fingertips. Work quickly to prevent the butter from warming. The mixture should resemble coarse crumbs with some pea sized butter pieces still visible. These butter pieces create steam when baking, resulting in those coveted flaky layers.

Add the Buttermilk:

Pour the cold buttermilk into the flour mixture gradually while stirring gently with a fork. Stop mixing as soon as the dough just comes together. Overmixing develops gluten which results in tough biscuits. The dough should look somewhat shaggy at this point.

Shape and Cut Biscuits:

Turn the dough onto a lightly floured surface and gently knead just 4 to 5 times to bring it together. Pat or roll to about ¾ inch thickness. Use a sharp biscuit cutter and press straight down without twisting to cut clean edges. Place the biscuits on your prepared baking sheet with edges touching for higher rise.

Bake to Golden Perfection:

Brush the tops with melted butter for flavor and color, then bake for 12 to 15 minutes until the tops are golden brown and the biscuits have risen beautifully. Transfer to a wire rack to cool slightly while preparing the gravy.

Brown the Sausage:

In a large skillet over medium heat, cook the breakfast sausage until completely browned, breaking it into small crumbles as it cooks. Leave all the rendered fat in the pan as this carries tremendous flavor for your gravy.

Create the Roux:

Sprinkle the flour evenly over the cooked sausage and stir continuously for about one minute. This step cooks out the raw flour taste and creates the thickening base for your gravy. The mixture will look somewhat dry and pasty.

Add Milk and Simmer:

Gradually pour in the milk while whisking constantly to prevent lumps from forming. Once all the milk is incorporated, reduce the heat to medium low and simmer for 5 to 7 minutes, stirring occasionally. The gravy will thicken as it cooks to a rich, velvety consistency.

Season and Serve:

Taste your gravy and season generously with black pepper and salt as needed. Split the warm biscuits in half horizontally and ladle the hot gravy generously over top. Serve immediately while everything is still warm.

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This recipe takes me back to Sunday mornings at my grandmother's farm in Georgia. She always insisted on using White Lily flour for her biscuits claiming it made them lighter than air. While any all purpose flour works, Southern brands really do produce a more tender result due to their lower protein content.

The Secret to Perfect Biscuits

The key to achieving tall, flaky biscuits lies in how you handle the dough. Cold ingredients are absolutely essential as they prevent the butter from melting before hitting the hot oven. I even chill my flour and mixing bowl beforehand on particularly warm days. When cutting out biscuits, press straight down without twisting the cutter, which can seal the edges and prevent proper rising. For maximum height, place biscuits with their edges touching on the baking sheet this encourages them to climb upward rather than spread outward.

Gravy Troubleshooting

Gravy consistency can sometimes be tricky to master. If your gravy seems too thick, simply add more milk a tablespoon at a time while whisking until you reach your desired consistency. Conversely, if your gravy is too thin, continue simmering a bit longer to reduce and thicken. For lumpy gravy, vigorous whisking usually helps, but in a pinch, you can strain it through a fine mesh sieve for perfectly smooth results. Remember that gravy will continue to thicken as it cools, so serve it slightly thinner than your ultimate preference.

Variations and Additions

Traditional Southern gravy keeps things simple, but there are many delicious additions you can incorporate. Try adding a pinch of cayenne or red pepper flakes for heat, fresh chopped herbs like thyme or sage for brightness, or even a splash of bourbon for depth of flavor. Some cooks enjoy adding caramelized onions or minced garlic to the sausage while it browns. For a heartier version, fold in additional proteins like crumbled bacon or diced ham. My personal favorite addition is a teaspoon of maple syrup which complements the savory sausage beautifully.

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Frequently Asked Questions About the Recipe

→ How do I prevent my biscuits from becoming tough?

To prevent tough biscuits, handle the dough as little as possible. Mix ingredients just until combined and knead gently only a few times. Overworking the dough develops gluten, resulting in tough rather than fluffy biscuits. Also, ensure your butter and buttermilk are very cold before incorporating them.

→ Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough, cut it into shapes, and freeze them unbaked on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. When ready to use, bake the frozen biscuits directly from the freezer, adding 3-5 minutes to the baking time.

→ How can I fix lumpy sausage gravy?

To fix lumpy gravy, use a whisk when adding the milk and stir continuously. If lumps have already formed, whisk vigorously or blend with an immersion blender. For prevention, make sure the flour is fully incorporated with the sausage fat before gradually adding cold milk while whisking constantly.

→ What type of sausage works best for the gravy?

Traditional Southern gravy uses pork breakfast sausage, which provides the perfect balance of fat and flavor. Look for country-style breakfast sausage with sage and other seasonings. For a spicier version, choose hot breakfast sausage. You can use either loose sausage meat or remove casings from links.

→ Can I make this dish dairy-free?

Yes, you can adapt this for dairy-free diets by using plant-based butter and non-dairy milk alternatives like unsweetened almond milk or oat milk for both the biscuits and gravy. For the buttermilk, mix 3/4 cup non-dairy milk with 1 tablespoon vinegar or lemon juice and let stand for 5-10 minutes before using.

→ What sides pair well with biscuits and gravy?

For a complete Southern breakfast, serve with scrambled eggs, crispy hash browns, fresh fruit, or sliced tomatoes. For a brunch presentation, add some fried chicken, a small green salad, or grilled vegetables to balance the richness of the dish.