Southern Biscuits and Gravy

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk or buttermilk

For the Sausage Gravy

• 450g breakfast sausage
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon black pepper
• Salt to taste

Substitutions

• Use turkey, chicken, pork, or plant-based breakfast sausage. Cook poultry sausage to an internal temperature of 165°F (74°C), pork sausage to 160°F (71°C), and plant-based sausage according to its package instructions.
• Use a dairy-free baking stick in the biscuits and olive oil or dairy-free butter in the gravy.

Instructions

Step 2: Bake the Biscuits

Shape the dough, cut into biscuits, and bake at 220°C (425°F) for 12–15 minutes.

Step 3: Cook the Sausage

Brown the sausage in a skillet, breaking it into small pieces, until no pink remains and it reaches 160°F.

Step 5: Add Milk

Slowly pour in milk, stirring until the gravy thickens.

Step 6: Serve

Split warm biscuits and spoon sausage gravy over the top.

How to Store Leftovers

Refrigerate the sausage gravy in a covered container within 2 hours and use within 3 to 4 days. Keep the biscuits separate so they do not absorb the gravy during storage.

How to Reheat

Warm the gravy gently in a saucepan, adding a small splash of milk if it has thickened. Reheat the biscuits separately in the oven, then spoon the hot gravy over them just before serving.

What to Serve With It

• Scrambled eggs
• Hash browns

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.