Here’s a classic Southern biscuits and gravy recipe—comfort food at its best.
Ingredients
Biscuits (skip if using store-bought)
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp sugar (optional)
1 tsp salt
6 tbsp cold butter (cubed)
3/4 cup cold buttermilk
Sausage Gravy
1 lb breakfast sausage (pork is traditional)
1/4 cup all-purpose flour
2 1/2–3 cups whole milk
1/2–1 tsp black pepper (to taste)
Salt, to taste
Optional: pinch of cayenne or red pepper flakes
Instructions
1. Make the Biscuits
Preheat oven to 425°F (220°C).
Whisk flour, baking powder, baking soda, sugar, and salt.
Cut in cold butter until mixture looks like coarse crumbs.
Stir in buttermilk just until combined (don’t overmix).
Turn dough onto a floured surface, gently pat to 1-inch thick.
Cut biscuits and place on a baking sheet.
Bake 12–15 minutes until golden.
2. Make the Sausage Gravy
Cook sausage in a skillet over medium heat, breaking it up, until browned.
Sprinkle flour over the sausage and stir. Cook 1–2 minutes to remove raw flour taste.
Slowly pour in milk, stirring constantly.
Simmer 5–10 minutes until thickened.
Season with black pepper, salt, and optional cayenne.
3. Serve
Split warm biscuits in half
Spoon generous gravy over the top
Serve immediately 🔥
Tips & Variations
Extra thick gravy: Use less milk or simmer longer
Creamier: Add a splash of heavy cream
Pepper-forward: Southern style often uses lots of black pepper
No sausage? Use butter instead, then flour and milk for plain country gravy
If you want, I can also share a quick 15-minute version, a cheesy twist, or a gluten-free option.
