Country Biscuits and Gravy

Name: Country Biscuits and Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour, plus extra for dusting; 2 tbsp baking powder; 1 tsp baking soda; 1 tsp salt; 1/2 cup cold unsalted butter, cubed; 1 1/2 cups buttermilk, cold; 2 tbsp melted butter, for brushing; 1 lb ground pork sausage, breakfast style; 1/4 cup all-purpose flour; 3 cups whole milk; 1 tsp freshly ground black pepper; 1/2 tsp salt, to taste

Flaky, buttery biscuits smothered in a rich, creamy sausage gravy. A classic Southern breakfast comfort food that's hearty and satisfying.

45 minMediumServes 6520 cal/serving

Southern AmericanBreakfastStovetop and OvenStandardAlcohol-Free

Ingredients

3 cups all-purpose flour, plus extra for dusting
2 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cold unsalted butter, cubed
1 1/2 cups buttermilk, cold
2 tbsp melted butter, for brushing
1 lb ground pork sausage, breakfast style
1/4 cup all-purpose flour
3 cups whole milk
1 tsp freshly ground black pepper
1/2 tsp salt, to taste

Instructions

1

Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
2

In a large bowl, whisk together 3 cups plus extra for dusting all-purpose flour, 2 tbsp baking powder, 1 tsp baking soda, and 1 tsp salt.
3

Cut in 1/2 cup cubed cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4

Make a well in the center and pour in 1 1/2 cups cold buttermilk. Stir just until combined - do not overmix.
5

Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold dough over itself 4-5 times to create layers.
6

Pat dough to 1-inch thickness again and cut with a floured 2.5-inch biscuit cutter. Place biscuits on prepared baking sheet with sides touching.
7

Brush tops with 2 tbsp for brushing melted butter and bake for 12-15 minutes until golden brown.
8

While biscuits are baking, cook 1 lb breakfast style ground pork sausage in a large skillet over medium heat, breaking it into small pieces, until no longer pink and internal temperature reaches 160°F (71°C).
9

Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir constantly for 2 minutes.
10

Gradually whisk in 3 cups whole milk and bring to a simmer, stirring constantly until thickened, about 5-7 minutes.
11

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

Split warm biscuits in half and top with hot sausage gravy.

Questions

Can I make Country Biscuits and Gravy dairy-free?

Yes. The dairy in this entry is 1/2 cup cold unsalted butter, cubed, 1 1/2 cups buttermilk, cold, 2 tbsp melted butter, for brushing, 3 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 Country Biscuits and Gravy gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour, plus extra for dusting, 1/4 cup 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 Country 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 Country Biscuits and Gravy?

Yes. As written it serves 6. 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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