Southern Biscuits and Gravy

A biscuit split in half and smothered in sausage gravy on a small black plate with a whole biscuit behind.

Make these classic Southern Biscuits and Gravy with creamy, rich sausage gravy served over mile-high fluffy, flaky, soft buttermilk biscuits with just a few cost-conscious ingredients!

Course Breakfast, Brunch

Cuisine American

Keyword Biscuits and Gravy, Southern Biscuits and Gravy

Prep Time 20

Cook Time 20

Total Time 40

Servings biscuits with gravy

Calories 338kcal

Author Michelle

Ingredients

Buttermilk Biscuits

2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter (unsalted) thinly sliced
1 cup cold buttermilk

Sausage Gravy

1 pound ground pork sausage
⅓ cup all-purpose flour
3½ cups milk
¼ teaspoon white pepper
Salt and black pepper to taste

Instructions

For the Biscuits

Preheat oven to 425°F.
In a large mixing bowl, whisk together flour, baking powder, and salt.
Add butter and cut in with a pastry blender until pea-size clumps form.
Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)
Turn the dough out onto a floured surface and create a rectangle using your hands.Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side, so it's still in a rectangular shape.) Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to ½" thick on the final time.
Cut out about 12 biscuits with a 2 ½"-3" cutter. Re-roll any scraps until there's about 10-12 biscuits.
Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.
Bake at 425°F for about 13-15 minutes until cooked through and golden brown on top.

For the Gravy

While the biscuits are baking, prepare the gravy. In a large skillet over medium heat, brown sausage until no longer pink.
When sausage is cooked through, add flour to the skillet and stir to combine. Allow to heat through, about 2 minutes.
Slowly add milk, about ½ cup at a time to prevent lumps, whisking the whole time. Milk should thin out the mixture. If the gravy is very thin at 3 cups, then that's enough. If it's still thick, add another ½ cup, until it reaches the desired consistency.
Continue cooking and stirring to prevent lumps or sticking, until gravy comes to a low simmer and thickens.
When gravy has thickened, add white pepper, and salt and black pepper to taste.
Serve right away over warm biscuits.

Video

Notes

Storage: Store gravy covered in the refrigerator for up to 5 days. Biscuits can be stored covered at room temperature or in the refrigerator.
Freezer Directions: Allow prepared gravy to cool completely. Then, transfer it to an airtight freezer bag or container. Freeze for up to 3 months. To use, thaw overnight in the refrigerator. To freeze biscuits, allow to cool. Cover tightly and freeze for up to 3 months. Allow to come to room temperature on the counter before warming in the microwave.
Reheat Instructions: Reheat gravy in a skillet on the stove over medium heat until desired temperature has been reached. To reheat gravy in the microwave, transfer to a microwave safe bowl. Microwave on high for 1 minute. Stir. Then microwave in 30 second intervals until gravy is warm. Microwaving for too long at once will cause the gravy to separate, so be sure to only do it in short bursts.

Nutrition