Biscuit Recipe and Gravy

Biscuit Recipe and Gravy! Here’s a recipe for classic Southern biscuits and gravy that you won’t soon forget. The biscuits are made with genuine butter and creamy buttermilk, and the gravy is simmered with pork sausage and drippings. This is the epitome of comfort food.

Homemade buttermilk biscuits and gravy are a real statement of Southern love on a platter! There are several methods to cook biscuits and gravy, but this is my personal favorite.

The biscuits are simple to make, and the gravy is rich with meat.

Recipe for Sausage Gravy

This form of sausage gravy is a popular Southern dish with several variants. Sage and nutmeg are two of the most prominent spices in the gravy, giving it a little more elevated flavor than plain milk gravy.

When you ask folks how to make gravy for biscuits, one of the distinctions you’ll notice is whether they make a classic roux (simply drippings and flour) or whether they add the flour immediately to the browned sausage. Biscuit Recipe and Gravy!

I’ve cooked it both ways, and the gravy thickens well when the flour is added to the browned sausage mixture.

How to Make Biscuits and Gravy

I recommend making the biscuits first (but not baking them), then starting the gravy and baking the biscuits while the gravy thickens. This allows you to often stir the gravy, which is difficult to accomplish when your hands are covered in flour and bread.
Add a few drops of water to the pan to see whether it’s hot. The pan is ready when they evaporate on touch. Biscuit Recipe and Gravy!
If you don’t like the flavors of sage and nutmeg in this gravy, leave out the nutmeg and use plain pork breakfast sausage instead of the sage-flavored version.

Homemade Biscuits at Their Finest

There are several biscuit recipes that have been passed down through generations of Southern households. Many people swear by White Lily Self-Rising Flour for producing light, fluffy biscuits.

However, if you can’t get your hands on that Southern classic, you can still bake perfectly decent biscuits, in my opinion. You may also vary the proportions of butter and shortening, or use only one or the other, even lard if you want. Biscuit Recipe and Gravy!

Please share your best technique to prepare biscuits and gravy in the spirit of the hospitable South.

Another Recipe for Biscuits and Gravy

You’ll want more biscuits and gravy after trying this dish. We recommend trying this combo in a new way: biscuits and gravy casserole. This dish has all of the delicious flavors of traditional biscuits and gravy, but it can serve a crowd. Biscuit Recipe and Gravy!

Making Your Own Buttermilk

If you don’t have buttermilk on hand, you may use 1 tablespoon of lemon juice or white vinegar in a measuring cup, followed by 1 cup of milk. Biscuit Recipe and Gravy!

How to Keep Leftovers for This Recipe

Refrigerator: Separately store leftover biscuits. Refrigerate the sausage gravy for 3 to 4 days in an airtight container. Refrigerate the biscuits for 4 to 5 days in an airtight container. Reheat the gravy carefully on the burner until it is simmering. Reheat the biscuits in a 350°F oven for 5 to 7 minutes, or until cooked through, on a baking sheet lined with foil or parchment paper. Biscuit Recipe and Gravy!

Freeze sausage gravy in a freezer-safe zipper bag or container for up to 3 months. Defrost in the refrigerator, then slowly reheat on the burner until it’s boiling. Place biscuits in a freezer-safe zipper bag or container and freeze. Defrost in the refrigerator and reheat in a 350°F oven on a baking sheet covered with foil or parchment paper.

What is Biscuit Recipe and Gravy

How to create homemade biscuits and gravy with only a few easy materials and techniques. It’s the ultimate comfort meal, and you’ll want to make it again and again.

Don’t worry if this is your first time preparing biscuits and gravy. This dish is so easy to create that even non-cooks can do it. It was initially taught to me in 7th grade home economics, which tells you something! Biscuit Recipe and Gravy!

Sausage gravy and homemade biscuits

Fun fact: I cooked this dish for the first time in 7th grade Home Economics class. I’ve been cooking this dish for almost two decades, so it must be wonderful.

Biscuits and gravy is a Hoosier classic that I’ve been eating, preparing, and enjoying since I was a child. Since I’ve moved west, I’ve discovered that many people don’t make it, and they appear to be scared by the recipe. I’m here to inform you that biscuits and gravy are one of the easiest recipes to make. If a raucous seventh-grade class can do it, so can you. Biscuit Recipe and Gravy!

In our family, biscuits and gravy are special occasion dishes. We prepare this meal for birthday breakfasts, overnight guests, and even Christmas morning. I’m overjoyed to finally be able to share with you something that is a huge part of my family’s food tradition.

Few things are as wonderful and comforting as homemade sausage gravy spooned over buttered biscuits. I hope you enjoy making this dish as much as we do.

Tips and tricks for making biscuits and gravy

  • This biscuit recipe and this buttermilk biscuit recipe are both favorites of mine. Examine them both and decide which one you want to construct. I make both of them frequently. The one I’ve included here is a little simpler in that you don’t need to have buttermilk on hand to create it.
  • After you add the milk to the sausage, you must sit and stir for a long time to prevent the milk from burning and sticking to the bottom of the pan. With some supervision, this is an excellent job for tiny helpers. Biscuit Recipe and Gravy!
  • You may use almost any type or flavor of breakfast sausage you choose. I enjoy using both hot and maple sausage in addition to the standard.
  • Pro Tip: To make more gravy and feed more people, stretch one pound of sausage. Add a couple of tablespoons of butter once the meat has finished browning. Allow the butter to melt before doubling the remainder of the recipe (make sure your skillet is quite large!). 1 cup flour, followed by 8 cups milk Also, double the biscuit recipe. It still tastes delicious, uses less meat (which saves money), and feeds a bunch! Sausage and Cheese Biscuits

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Biscuit Recipe and Gravy

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:6 servingsCalories:625 kcal Best Season:Available

Description

How to create homemade biscuits and gravy from scratch using only a few simple ingredients. I’ve been cooking this simple recipe for almost 20 years! It’s the ultimate in comfort food.

Ingredients

    For the Biscuits

  • For the Sausage Gravy

Instructions

    For the Biscuits

  1. Preheat the oven to 475°F.
  2. Whisk together the flour, baking powder, sugar, salt, and cream of tartar in a medium mixing basin.
  3. Grate the butter into the bowl with the biggest holes of the box grater using a cheese grater.
  4. Incorporate the butter into the flour mixture. Stir until the butter is melted and the mixture is well mixed.
  5. Stir in the milk until just mixed — do not over-mix.
  6. On a floured surface, roll out the dough to a 14-inch thickness.
  7. Using a biscuit cutter, cut the dough into biscuits.
  8. Place on a cookie sheet that has not been buttered.
  9. 8 to 10 minutes, or until golden brown.
  10. This recipe yields 10 biscuits.
  11. For the Sausage Gravy

  12. Cook the sausage in a large cast iron pan (or another large skillet) over medium to medium-high heat until it is cooked through and no longer pink, 8-10 minutes.
  13. As required, use a wooden spoon or spatula to break up the meat into small bits.
  14. Drain the fat that the sausage produced during cooking.
  15. Spread the sausage out into an equal layer on the bottom of the skillet using your spoon.
  16. Sprinkle the flour over the top of the sausage and mix thoroughly.
  17. Allow the flour and sausage to simmer for 1-2 minutes, stirring often.
  18. Slowly whisk the milk into the meat and flour mixture.
  19. Continue whisking for 5 minutes, or until the gravy begins to boil.
  20. Continue to mix and boil the gravy over low heat for an additional 1-3 minutes, or until it thickens.
  21. Serve the hot gravy with the hot baked biscuits, seasoning with salt & pepper to suit.

Notes

  • This biscuit recipe and this buttermilk biscuit recipe are both favorites of mine. Examine them both and decide which one you want to construct. I make both of them frequently. The one I’ve included here is a little simpler in that you don’t need to have buttermilk on hand to create it.
  • After you add the milk to the sausage, you must sit and stir for a long time to prevent the milk from burning and sticking to the bottom of the pan. With some supervision, this is an excellent job for tiny helpers.
  • You may use almost any type or flavor of breakfast sausage you choose. I enjoy using both hot and maple sausage in addition to the standard.
Nutrition Facts

Servings 6


Amount Per Serving
Calories 625
% Daily Value *
Total Fat 31.4g49%
Cholesterol 118.8mg40%
Sodium 1280.7mg54%
Total Carbohydrate 59g20%
Sugars 16.3g
Protein 27.1g55%

Vitamin A 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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