Imagine a lazy Sunday morning where even the sun takes its time to rise. The kitchen fills with the smell of sizzling sausage and fresh biscuits baking. You’re in your coziest pajamas, but the thought of homemade biscuits and gravy wakes you up.
You don’t need anything fancy. Just a simple, easy recipe that hits all the right spots. But why settle for just any? We’re exploring the BEST biscuits and gravy recipe that will make your mornings worth waking up for.
Whether you’re treating yourself after a long week or feeding a hungry family, this recipe will impress. It’s better than anything you could grab from a local diner. So, pull up a chair – it’s time to make some kitchen magic.
- Total preparation time: 10 minutes
- Total cooking time: 15 minutes
- Servings: 8
- Calories per serving: 340 kcal
- Homemade flavor beats restaurant quality every time
- Perfectly flaky biscuits and rich gravy in just 25 minutes
- Pro tips for the easiest homemade biscuits and gravy recipe
Introduction to Southern Biscuits and Gravy
Let’s explore the tasty journey of biscuits and gravy that has won many hearts! This classic biscuits and gravy dish is more than a meal. It’s a symbol of Southern comfort and charm. Imagine soft, flaky biscuits covered in a rich, savory sausage gravy. This southern biscuits and gravy recipe is like a warm hug for your breakfast.
The southern biscuits and gravy recipe comes from southern Appalachia, dating back to the late 1800s. It was a favorite among sawmill workers. They loved it because it was hearty and filled them up for long workdays.
The secret to this dish is mixing rich sausage with creamy, flavorful gravy. It’s quick to make, ready in under 30 minutes. Cooking the sausage takes about 5-7 minutes. Then, sauté for 2-3 minutes more. Finish it off by simmering with flour, half and half, or milk until it thickens.
This dish is loved for its flexibility. You can adjust the gravy’s texture by adding more half and half or milk. Soon, you’ll be making your own delicious biscuits and gravy with our detailed guide!
Essential Ingredients for Homemade Biscuits and Gravy
The secret to a great biscuits and gravy breakfast is in the ingredients. Whether you’re looking for “biscuits and gravy near me” or making your own, these are key.
Perfect Sausage Selection
Choosing the right sausage is key. A pound of sage-flavored pork sausage is often perfect for the gravy. But, turkey or plant-based options can bring a special touch. For big groups, you can stretch a pound with extra butter and double other ingredients.
The Right Flour and Milk
Biscuits need 2 1/2 cups of self-rising flour. Or, you can mix 1 1/4 teaspoons of baking powder with 1/8 teaspoon of salt for each cup of all-purpose flour. For the gravy, use 4 cups of whole milk or half and half. Remember, 1/2 cup flour is needed to thicken the sausage gravy. Without it, the texture will be off.
Seasonings and Spices
This is where the magic happens. Dried thyme and rosemary, each about 1/8 teaspoon, along with a pinch of red pepper flakes, can make your gravy pop. Just a bit of freshly ground black pepper is needed to finish it. Get it right, and every bite will be a delight.
Step-by-Step Guide to Making Flaky Biscuits
If you’re looking for an easy biscuits and gravy recipe, start with flaky buttermilk biscuits. This guide will teach you how to make biscuits that are light and fluffy. They’re perfect with sausage gravy or on their own.
Ingredients for Biscuits
Here’s what you’ll need:
- 1 1/2 cups (215 g) all-purpose flour
- 2/3 cup (80 g) cake flour
- 1 tbsp of sugar
- 1 tbsp of baking powder
- 1 tsp of kosher salt
- 1/2 cup of cold butter, cut into small pieces
- Scant 1 cup of buttermilk
For flaky biscuits, keep your butter cold. It’s key for creating layers in the oven.
Instructions for Baking
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine all-purpose flour, cake flour, sugar, baking powder, and kosher salt.
- Add the cold butter pieces and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Gradually pour in the buttermilk, stirring until the dough just comes together. Do not overmix.
- Transfer the dough onto a lightly floured surface and gently roll it out to a thickness of 1/4 inch.
- Fold the dough over itself three times to create layers, then roll it out again to about 1/2 inch thick.
- Use a biscuit cutter to cut out rounds and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for approximately 15 minutes, until the biscuits are golden brown on top.
Let the biscuits cool a bit before serving. They can be stored at room temperature for up to 2 days or refrigerated for a week. For freezing, wrap them well and they’ll last about 3 months. To bake from frozen, preheat to 350°F for 15-20 minutes.
Getting those tall, fluffy layers is all about technique. With these tips, you’re ready to make the flakiest biscuits ever.
Creating the Best Sausage Gravy
Ready to dive into the deliciousness of the best sausage gravy? We’ve got you covered with every detail you need to know. Keeping it simple yet flavorful is the key. Let’s start with the essentials.
Cooking the Sausage
First, grab 1 pound of ground pork sausage. Cook it in a large skillet over medium heat until it’s browned and crumbly. This should take about 5-7 minutes. Keep stirring to break up the sausage into smaller pieces.
Cooking sausage to the right amount of crispiness is key. Remember to drain any excess fat to avoid a greasy gravy. Now you’ve laid the foundation for a stellar biscuits and gravy combo.
Making the Gravy
Now onto the magic. Add 2 tablespoons of butter to your cooked sausage. Once melted, sprinkle in ⅓ cup of all-purpose flour. This forms the base for your gravy.
Stir the mixture for about 2 minutes to cook out the raw flour taste. Slowly pour in 3 cups of whole milk, stirring continuously to avoid lumps—a common pitfall in sausage gravy. Add your seasonings: ¼ teaspoon garlic powder, ¼ teaspoon seasoned salt, and 1 teaspoon black pepper.
If you like a bit of heat, toss in ⅛ teaspoon of crushed red pepper. Bring the mixture to a simmer, allowing it to thicken up. Remember, it should be smooth and lush, perfect for those flaky biscuits.
With a bit of patience and the right technique, you’ll have a sausage gravy that’s worthy of your favorite Southern diner. Serve it up with freshly baked biscuits, and you’ve got an irresistible biscuits and gravy combo that’ll have everyone asking for seconds. This recipe, rated 4.98 out of 5 from 1,267 votes, promises to be a hit at your next breakfast gathering.🍴
