Southern Biscuits and Gravy: A Classic Comfort Food

Southern biscuits and gravy is a beloved breakfast staple that embodies the rich flavors and comforting traditions of the American South. With buttery, flaky biscuits smothered in creamy sausage gravy, this hearty dish is perfect for slow weekend mornings or as the centerpiece of a brunch spread. Here’s how to prepare this iconic meal from scratch.

The Ingredients

For the Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter (cubed)

• ¾ cup buttermilk (plus more for brushing)

For the Sausage Gravy:

• ½ pound breakfast sausage (mild, spicy, or a mix)

• 2 tablespoons unsalted butter (optional, for extra richness)

• ¼ cup all-purpose flour

• 2-3 cups whole milk (adjust for desired consistency)

• ½ teaspoon salt (or to taste)

• ½ teaspoon black pepper (freshly ground)

• Pinch of cayenne pepper or paprika (optional, for heat)

Step-by-Step Preparation

1. Make the Biscuits

Preheat and Prepare:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients:

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the Butter:

• Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Add Buttermilk:

• Pour in the buttermilk and gently stir until the dough comes together. Be careful not to overmix.

Shape the Biscuits:

• Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a ¾-inch-thick rectangle. Use a biscuit cutter or the rim of a glass to cut out biscuits, reshaping scraps as needed.

Bake:

• Place the biscuits on the prepared baking sheet, close together for softer sides or spaced apart for crisper edges. Brush the tops with buttermilk and bake for 12-15 minutes, or until golden brown.

2. Prepare the Sausage Gravy

Cook the Sausage:

• In a large skillet, cook the sausage over medium heat, breaking it into small pieces as it browns. Cook until no longer pink and slightly crispy. If there’s excess fat, drain it, leaving about 2 tablespoons in the pan.

Make a Roux:

• Add the butter to the pan if needed, then stir in the flour. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.

Add Milk Gradually:

• Slowly pour in the milk while stirring to prevent lumps. Start with 2 cups and add more as needed to reach your preferred consistency. Simmer for 4-5 minutes, stirring frequently, until the gravy thickens.

Season:

• Stir in salt, black pepper, and a pinch of cayenne or paprika if desired. Adjust seasoning to taste.

3. Assemble and Serve

Split the warm biscuits in half and ladle the hot sausage gravy over them. Serve immediately for the best texture and flavor.

Tips for Success

1. Keep Ingredients Cold: Cold butter and buttermilk are key to flaky biscuits. Handle the dough as little as possible to maintain its texture.

2. Adjust Gravy Thickness: The gravy will thicken as it sits. If it becomes too thick, stir in a splash of milk before serving.

3. Customize the Gravy: Add herbs like thyme or sage for extra flavor, or mix in cooked bacon for a twist.

Serving Suggestions

Biscuits and gravy pair wonderfully with scrambled eggs, hash browns, or fresh fruit. For a true Southern feast, add a side of fried green tomatoes or grits.

A True Taste of the South

Southern biscuits and gravy is more than just a dish—it’s a comforting tradition that warms both the stomach and the soul. Whether you’re serving it for breakfast, brunch, or a hearty dinner, this classic recipe will bring a taste of the South to your table.