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Classic Southern Biscuits and Gravy

Close-up of fluffy buttermilk biscuits smothered in creamy, black pepper-flecked sausage gravy for delicious biscuits and gravy.
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Make this comforting, peppery sausage gravy served over soft, homemade biscuits for a satisfying meal.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 3/4 cup cold milk
  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon black pepper, or more to taste
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 450 degrees F. In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Pour in the 3/4 cup of cold milk and stir until just combined to form a shaggy dough. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Cut into rounds using a biscuit cutter.
  5. Place the biscuits on an ungreased baking sheet. Bake for 12 to 15 minutes, or until golden brown.
  6. While the biscuits bake, start the sausage gravy. Cook the pork sausage in a large skillet over medium heat, breaking it up with a spoon until fully browned.
  7. Drain off all but about 1/4 cup of the sausage drippings (this fat is key for flavor).
  8. Reduce the heat to medium-low. Sprinkle the 1/4 cup of flour over the sausage and drippings. Stir constantly for 1 minute to cook out the raw flour taste.
  9. Slowly whisk in the 2 cups of whole milk, ensuring no lumps form. Increase heat to medium.
  10. Bring the gravy to a simmer, stirring often. Let it cook until it thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  11. Stir in the 1 teaspoon of black pepper and 1/2 teaspoon of salt. Taste and adjust seasoning.
  12. Split the warm biscuits in half and spoon a generous amount of the homemade gravy and biscuits over each serving.

Notes

  • For extra flaky biscuits, make sure your butter and milk are very cold before mixing.
  • If you prefer a thinner gravy, add a splash more milk after it has thickened.
  • This recipe makes a classic American breakfast that works well for dinner.

Nutrition

Find it online: https://pureplatepath.com/biscuits-and-gravy-comfort-food-dinner/