Biscuits and Gravy

Name: Biscuits and Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 6 tbsp cold butter, cubed; 1/2 cup buttermilk; 8 oz breakfast sausage; 3 tbsp butter; 4 tbsp all-purpose flour; 2 cups whole milk; 1/4 tsp black pepper; 1/2 tsp salt

Buttery, flaky biscuits smothered in creamy sausage gravy, a classic Southern breakfast comfort dish.

35 minMediumServes 4420 cal/serving

AmericanBreakfastStovetop and OvenStandard

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cubed
1/2 cup buttermilk
8 oz breakfast sausage
3 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk
1/4 tsp black pepper
1/2 tsp salt

Instructions

1

Preheat oven to 450°F (232°C).
2

In a bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3

Add 6 tbsp cubed cold butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
4

Add 1/2 cup buttermilk and stir just until a dough forms. Do not overmix.
5

Turn dough onto a floured surface and gently knead 3-4 times. Pat dough to 1/2-inch thickness.
6

Cut out biscuits using a 2-inch round cutter and place on a baking sheet.
7

Bake for 12-15 minutes until golden brown.
8

While biscuits bake, brown 8 oz breakfast sausage in a skillet over medium heat, breaking it into crumbles, about 5-7 minutes. Drain excess fat, leaving about 1 tbsp in the pan.
9

Add 3 tbsp butter to the sausage and sprinkle 4 tbsp all-purpose flour over it. Stir well to combine, cooking for 1 minute.
10

Gradually add 2 cups whole milk, stirring constantly to avoid lumps. Cook for 3-4 minutes, stirring often, until the gravy thickens.
11

Season with 1/4 tsp black pepper and 1/2 tsp salt to taste.
12

Serve biscuits warm topped with generous amounts of sausage gravy.

Questions

Can I make Biscuits and Gravy dairy-free?

Yes. The dairy in this entry is 6 tbsp cold butter, cubed, 1/2 cup buttermilk, 3 tbsp butter, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Biscuits and Gravy gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, 4 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Biscuits and Gravy keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Biscuits and Gravy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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