Biscuits and Gravy
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
391 kcal
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Course
Main Course
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Cuisine
American
Biscuits and Gravy
Description
Biscuits and Gravy combines tender, flaky biscuits made from all-purpose flour, baking powder, chilled butter, and buttermilk, with a creamy sausage gravy. The biscuit dough is gently mixed and folded in a letter fold multiple times to develop flaky layers, then rolled and cut into rounds. The sausage gravy is cooked by browning breakfast sausage, then incorporating flour to make a roux, followed by the gradual addition of milk and seasoning. The mixture simmers until thickened, producing a smooth, peppery sauce that coats the biscuits well.
This dish is traditionally served at breakfast or brunch and is filling and rich, providing a contrast between the flaky, buttery biscuits and the savory, creamy gravy. The biscuits' light texture stands up well to the thick, seasoned gravy creating a comforting combination often served in Southern U.S. households.
Practical advice includes storing baked biscuits in airtight containers for up to two days, and reheating them in the oven or toaster oven to restore freshness. Biscuit dough can be frozen after cutting and thawed before baking. Leftover gravy keeps in the refrigerator for about four days or can be frozen for up to three months, and it is reheated gently with occasional stirring and the addition of milk as needed to loosen it.
Ingredients
For the Biscuits:
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup butter chilled, cut into 1/4-inch cubes, unsalted
- 1 cup buttermilk cold
- ¼ cup butter melted, for brushing, unsalted
For the Sausage Gravy:
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 4 cups milk whole
- 2 teaspoons black pepper
- ½ teaspoon seasoned salt
Instructions
- Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Using a pastry blender (or two knives or your fingertips), quickly cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps.
- Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
- Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
- Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes.
- Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
- Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
- Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.
Notes
- Cool baked biscuits completely before storing in an airtight container; they keep up to 2 days.
- Reheat biscuits in a 350°F oven or toaster oven for about 5 minutes to restore texture.
- Freeze cut biscuit dough on a baking sheet, then transfer to freezer bags; store up to 3 months.
- Store leftover gravy in the refrigerator for 4 days or freeze for up to 3 months once cooled.
- Reheat gravy on the stove over medium heat, stirring occasionally and adding milk to thin if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 68mg | 23% |
| Sodium | 591mg | 25% |
| Potassium | 466mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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