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5.0 from 24 votes

The Best Biscuits and Gravy

Southern Biscuits and Gravy is one of the best weekend brunch recipes ever. Who could resist flaky buttermilk biscuits topped with a rich creamy sausage gravy?

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings, 1 biscuit + 1/2 cup gravy each
Calories: 624 kcal
Course: Main Course , Breakfast
Cuisine: American

Ingredients

For the biscuits:
  • 3 cups all-purpose flour (15 ounces)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder (see note 1)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons butter cut into 1/2 inch pieces and chilled (see note 2)
  • 4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
  • 1 1/4 cups buttermilk (see note 3)
For the gravy:
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground fennel
  • 1 teaspoon ground sage
  • Salt and freshly ground black pepper
  • 1 pounds pork sausage
  • 4 cups whole milk

Instructions

To make the biscuits:
    Cup of Yum
  1. Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl. Stir in buttermilk until combined.
  3. On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about 3/4 inch thick.
  4. Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits total.) 
  5. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool. (Biscuits can be stored in zipper-lock bag for up to 2 days.)
To make the gravy:
  1. In a small bowl, Combine flour, fennel, sage, and 1 1/2 teaspoons pepper. In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon and do not drain.
  2. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
  3. Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon). Serve over split biscuits. 

Notes

  • Baking powder and baking soda: My homemade biscuit recipe calls for both baking powder and baking soda to yield the fluffiest, loftiest results. Make sure they are active before baking your biscuits. To test your baking powder, pour 1/4 cup boiling water over 1/2 teaspoon baking powder. If it fizzes, it's active, if not, replace it before baking. For baking soda, pour 2 teaspoons vinegar over 1/4 teaspoon baking soda. If it fizzes, your baking soda is also active.
  • Butter and vegetable shortening: A two-to-one ratio of flavorful butter and flaky shortening leads to the best homemade biscuits. Cut both into 1/2-inch cubes, then chill before proceeding with the recipe. Cold fat is key.
  • Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 ¼ cups of milk. Let stand until slightly thickened, about 10 minutes.
  • Yield: This recipe makes 8 biscuits and 5 cups gravy, enough for 8 generous servings (with a heaping 1/2 cup gravy each).
  • Storage: Store extra biscuits in a zip-top bag for up to 2 days. Transfer leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat the biscuits in the microwave or oven, and reheat the gravy in a saucepan on your stovetop, thinning with milk if the gravy appears too thick.
  • Freezer: While you can freeze raw biscuits successfully, the gravy is best made to order, the day you need it.

Nutrition Information

Serving 1 biscuit + 1/2 cup gravy Calories 624kcal (31%) Carbohydrates 49g (16%) Protein 19g (38%) Fat 39g (60%) Saturated Fat 17g (85%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 87mg (29%) Sodium 974mg (41%) Potassium 416mg (12%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 653IU (13%) Vitamin C 1mg (1%) Calcium 289mg (29%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings, 1 biscuit + 1/2 cup gravy each

Amount Per Serving

Calories 624

% Daily Value*

Serving 1 biscuit + 1/2 cup gravy
Calories 624kcal 31%
Carbohydrates 49g 16%
Protein 19g 38%
Fat 39g 60%
Saturated Fat 17g 85%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 87mg 29%
Sodium 974mg 41%
Potassium 416mg 9%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 653IU 13%
Vitamin C 1mg 1%
Calcium 289mg 29%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.