Homemade Biscuits and Gravy
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Homemade Biscuits and Gravy
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Homemade Biscuits and Gravy is a hearty and filling classic southern staple! One bite of this fluffy, creamy goodness and you’ll be instantly reminded of your childhood.
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Ingredients
Homemade Biscuits
- 2 cups all purpose flour plus a bit extra for rolling out the dough
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons salted butter cubed and chilled in the freezer
- 3/4 cups buttermilk plus a little extra to brush on the top of biscuits before baking
Homemade Gravy
- 1 pound pork breakfast sausage
- 1 tablespoon salted butter
- 1/4 cups all-purpose flour
- 2 1/2 cups milk whole works best but any will do
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
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Instructions
Biscuits
- Preheat the oven to 400° F and line a large baking sheet with parchment paper or a silicone baking mat.
- Use a food processor to pulse together the flour, baking powder, baking soda, and salt. Add in the well-chilled butter and pulse just until the mixture is crumbly. Add the buttermilk and pulse until just mixed.
- Prepare an area on the counter to roll out the biscuits by sprinkling flour on the surface of the counter. Place the dough onto the counter. Cover a rolling pin with flour and gently roll out the dough into a rectangle shape.
- Fold one third of the dough onto itself, and then fold the opposite ⅓ of the dough onto it. Think of it like folding a letter.
- Now press the dough into a rectangle about ½ inch thick. Use a 2 ½ inch round cookie cutter to cut out as many biscuits as you can. Place these on the baking sheet. Gather up the scraps of dough and again press it out to ½ inch thick. Continue doing this until all the dough is used up.
- Brush the tops of the biscuits with a little buttermilk.
- Place the biscuits in the oven to bake for about 12-15 minutes or until golden.
Gravy
- While the biscuits are baking, make the sausage gravy. Break up the sausage in a large skillet set to medium- high heat. Scramble fry this until the sausage is fully cooked and no pink is left.
- Add the butter, stirring to melt. Sprinkle on the flour and stir until it coats all of the meat. Cook for 2 minutes, stirring as you go.
- Gradually add in the milk and stir until smooth. Add in the pepper, seasoned salt, and garlic powder. If the gravy starts to clump, just keep stirring to break down any clumps.
- Allow this to simmer on low for 5 minutes. Taste, and adjust seasoning if necessary.
Notes
- Please read complete post for advice, tips, ingredient discussion, substitutions and answers to FAQs.
- Storage – You can either store the biscuits by wrapping them in tin foil and leaving them out at room temperature or in the fridge for about 3 days. As with most homemade bread products, they are at their best when they are fresh. You can store the gravy in the fridge for about 4 days in an airtight container. If you’d like, you can even freeze both for up to a month.
Nutrition Information
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Calories
463kcal
(23%)
Carbohydrates
32g
(11%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
976mg
(41%)
Potassium
482mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
554IU
(11%)
Vitamin C
0.4mg
(0%)
Calcium
199mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 976mg | 41% |
| Potassium | 482mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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