Classic Biscuits and Gravy

Introduction

There are some dishes that just speak to the soul, and classic Biscuits and Gravy is undoubtedly one of them. This iconic comfort food, deeply rooted in Southern culinary traditions, has transcended regional boundaries to become a beloved breakfast and brunch staple across America. Imagine waking up to the aroma of freshly baked biscuits, golden and flaky, ready to be smothered in a rich, creamy, and savory sausage gravy. It’s a meal that promises warmth, satisfaction, and a delicious start to any day, embodying everything wonderful about home cooking.

What makes Biscuits and Gravy so universally adored? It’s the perfect interplay of textures and flavors. The biscuits, ideally cut with a biscuit cutter, boast a tender, fluffy interior encased in a subtly crisp, golden-brown crust. They serve as the ideal sponge for the indulgent gravy – a velvety concoction brimming with well-browned sausage bits, seasoned just right with salt and a generous amount of black pepper. This isn’t just food; it’s an experience, a tradition, and a testament to simple ingredients coming together to create something truly extraordinary. As the playful sentiment goes, you either “Eat Biscuits and Gravy or Pass” – and once you taste the homemade version, passing simply isn’t an option.

This recipe will guide you through creating both components from scratch, ensuring every bite is a testament to homemade goodness. We’ll focus on achieving those perfectly risen, flaky biscuits and that undeniably hearty, flavorful gravy. So, roll up your sleeves, gather your ingredients, and prepare to master a dish that will earn you rave reviews and requests for seconds every time.

Nutritional Information

Per serving (approximate values, based on 2 biscuits and 1/2 cup gravy):

• Calories: 680
• Protein: 25g
• Carbohydrates: 60g
• Fat: 38g
• Fiber: 2g
• Sodium: 1100mg

Ingredients

For the Flaky Buttermilk Biscuits:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar (optional, for a hint of sweetness)
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, very cold and cut into ½-inch cubes
• 1 cup cold buttermilk, plus 1-2 tablespoons for brushing (or milk for brushing)

For the Classic Sausage Gravy:

• 1 pound breakfast sausage (mild or spicy, your preference)
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed slightly
• ½ teaspoon salt, or to taste
• 1 teaspoon freshly cracked black pepper, or to taste, plus more for garnish
• Pinch of cayenne pepper (optional, for a little kick)
• 1 tablespoon unsalted butter (optional, for richer flavor if sausage is lean)

For Serving (Optional):

• Fresh parsley, chopped, for garnish
• Hot sauce

Instructions

Part 1: Making the Flaky Buttermilk Biscuits

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt.
3. Add the very cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The colder the butter, the flakier your biscuits will be.
4. Pour in the cold buttermilk. Stir with a wooden spoon or spatula until just combined. The dough will be shaggy and a bit sticky, but avoid overmixing.
5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Try not to knead or work the dough too much; this develops gluten and can make biscuits tough.
6. For extra flakiness, perform a few “folds”: fold one side of the dough over to the center, then fold the other side over that, like a letter. Gently pat it down again to a 1-inch thickness. Repeat this folding process 2-3 times. This creates layers.
7. Using a 2-2.5 inch round biscuit cutter (do not twist the cutter, just press straight down and lift), cut out the biscuits. Gather the scraps, gently press them together (again, avoid overworking), and cut out any remaining biscuits.
8. Place the biscuits on the prepared baking sheet, ensuring they are touching lightly if you prefer softer sides, or spaced apart for crispier sides.
9. Brush the tops of the biscuits with a little extra buttermilk or milk for a golden-brown finish.
10. Bake for 12-18 minutes, or until the tops are golden brown and the biscuits are risen and cooked through. Baking time will vary depending on your oven and biscuit size.
11. Remove from the oven and let cool slightly on the baking sheet while you finish the gravy.

Part 2: Crafting the Classic Sausage Gravy

1. In a large skillet or Dutch oven over medium heat, crumble the breakfast sausage. Cook, breaking it up with a spoon, until it’s fully browned and no pink remains.
2. Once the sausage is cooked, use a slotted spoon to remove the sausage bits from the pan and set them aside, leaving the rendered fat in the skillet. If your sausage was very lean and didn’t produce much fat (less than ¼ cup), add 1 tablespoon of unsalted butter to the pan.
3. Sprinkle the ¼ cup of flour evenly over the sausage fat (and butter, if added) in the skillet. Whisk continuously for 1-2 minutes to create a roux. It should be a pale blonde color and smell slightly nutty.
4. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Continue to whisk until the gravy thickens, which should take about 5-7 minutes. It should be thick enough to coat the back of a spoon.
5. Return the cooked sausage to the gravy. Stir well.
6. Season the gravy with ½ teaspoon of salt, 1 teaspoon of black pepper, and the pinch of cayenne pepper (if using). Taste and adjust seasonings as needed. Remember the biscuits will be salty too, so don’t over-salt the gravy.
7. Keep the gravy warm over very low heat while the biscuits finish baking, stirring occasionally. If it becomes too thick, you can whisk in a splash more warm milk until desired consistency is reached.

Part 3: Assembling and Serving

1. Once the biscuits are ready, split them open while still warm.
2. Ladle a generous amount of hot, creamy sausage gravy over the split biscuits.
3. Garnish with additional freshly cracked black pepper and chopped fresh parsley, if desired.
4. Serve immediately and enjoy!

Cooking Tips and Variations

Biscuit Perfection:

• Keep it Cold: The absolute key to flaky biscuits is cold ingredients. Use very cold butter and cold buttermilk. You can even chill your flour for 15-20 minutes before starting. This prevents the butter from melting too quickly, creating steam pockets in the oven for flakiness.
• Don’t Overwork the Dough: Handle the biscuit dough as little as possible. Overworking develops gluten, leading to tough, dense biscuits instead of tender, light ones. Just mix until barely combined.
• Straight Cut, No Twist: When using a biscuit cutter, press straight down and lift straight up. Twisting the cutter seals the edges of the biscuit, which can prevent it from rising as high and flaking properly.
• Buttermilk Boost: Buttermilk reacts with baking soda to create extra lift and tenderizes the dough, giving biscuits their signature tang and softness. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to 1 cup. Let it sit for 5-10 minutes until it slightly curdles.

Gravy Consistency and Flavor:

• Warmed Milk: Using slightly warmed milk for the gravy helps prevent lumps and allows the roux to absorb the liquid more smoothly, resulting in a silkier gravy.
• Adjusting Thickness: If your gravy is too thick, whisk in a tablespoon or two of warm milk until it reaches your desired consistency. If it’s too thin, let it simmer gently for a few more minutes, stirring, to allow it to reduce and thicken. Alternatively, you can make a quick slurry of 1 teaspoon flour mixed with 1 tablespoon cold water, then whisk it into the simmering gravy.
• Sausage Choice: Experiment with different types of breakfast sausage. Mild sausage provides a classic flavor, while spicy sausage adds a delightful kick. Sage sausage can also lend a wonderful aromatic depth.
• Vegetarian Gravy: For a vegetarian option, omit the sausage. Instead, start by melting 4 tablespoons of butter in the skillet, then add 1 cup of sliced mushrooms and cook until browned. Remove mushrooms, then proceed with the roux using the butter in the pan, adding extra if needed, and milk. Stir in the cooked mushrooms at the end.

General Tips:

• Don’t Peek Too Much: Opening the oven door frequently can cause the temperature to drop, affecting the biscuit’s rise.
• Salt to Taste: Remember that breakfast sausage can vary in saltiness, so always taste your gravy before adding the full amount of salt, and adjust accordingly.
• Serve Immediately: Biscuits and Gravy are best enjoyed fresh and hot. The gravy can thicken as it cools, and biscuits are at their peak tenderness right out of the oven.

Storage and Reheating

Storing Leftover Biscuits:

Allow biscuits to cool completely. Store them in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.

Reheating Biscuits:

To reheat, wrap biscuits loosely in foil and warm in a 300°F (150°C) oven for 8-10 minutes, or until heated through. For a quicker option, microwave for 15-30 seconds, but they may lose some crispness.

Storing Leftover Gravy:

Allow the gravy to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Gravy does not freeze well due to the milk content, as it can separate and become grainy upon thawing.

Reheating Gravy:

Reheat gravy gently in a saucepan over medium-low heat, stirring frequently. As it reheats, it will likely thicken considerably. Whisk in a splash of milk or a little water until it reaches your desired consistency. Do not boil the gravy vigorously, as this can cause it to break.

Frequently Asked Questions

Can I prepare the biscuit dough ahead of time?

Yes, you can! You can cut out the biscuits and place them on a parchment-lined baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 12 hours. Bake directly from the refrigerator, adding a few extra minutes to the baking time. For best results, it’s ideal to bake them fresh, but this is a good option for morning prep.

My gravy is lumpy, what went wrong?

Lumpy gravy is usually caused by not whisking thoroughly enough when adding the milk to the roux, or by adding cold milk too quickly. To fix it, you can try whisking vigorously to break up the lumps. If that doesn’t work, pass the gravy through a fine-mesh sieve or use an immersion blender to smooth it out. Next time, ensure your milk is slightly warm and add it gradually while whisking constantly.

What kind of sausage is best for gravy?

A classic breakfast sausage, typically pork, is ideal. You can choose mild, medium, or spicy depending on your preference. Sage-flavored breakfast sausage also works wonderfully. Avoid highly seasoned or smoked sausages, as their flavors can overpower the gravy. The key is a sausage that renders enough fat to create a good roux base.

Can I make this recipe gluten-free?

Yes, you can. For the biscuits, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that contains xanthan gum. For the gravy, use gluten-free all-purpose flour for the roux. Ensure your breakfast sausage is also gluten-free, as some brands may contain fillers.