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Brief Overview
Biscuits and gravy is a breakfast dish that speaks to the soul of Southern comfort food in the United States. Rich, hearty, and deeply satisfying, it’s the kind of meal that brings people together around the table, often with a hot cup of coffee and a slow morning ahead.
This classic pairing of soft, buttery biscuits with thick, peppery sausage gravy is more than just a morning indulgence. It’s a dish rooted in working class traditions, made to fuel a long day and warm the spirit. While once humble in origin, today it holds a proud place in American breakfast culture.
What Is Biscuits and Gravy?
Biscuits and gravy refers to a dish that combines two key components: fluffy, soft baked biscuits and a creamy white gravy made with crumbled sausage and black pepper. Served hot, it’s a dish that delivers a satisfying mix of textures and bold, savoury flavour.
The biscuits are typically made from scratch, using flour, baking powder, butter, and milk. They’re baked until golden on the outside but remain soft and tender within. The gravy, poured generously over the biscuits, is rich with sausage drippings and thickened with flour and milk.
Though popular across much of the United States, it’s particularly tied to the American South, where it remains a staple in diners, home kitchens, and Sunday brunches. For many, it’s not just a meal but a taste of home and tradition.
Ingredients and Taste
At the heart of biscuits and gravy are simple ingredients that come together in a way that feels indulgent yet familiar. The biscuits are typically made with all-purpose flour, baking powder, salt, butter or lard, and buttermilk or whole milk for moisture.
The gravy begins with ground pork sausage browned in a skillet, then a bit of flour is added to the rendered fat to make a roux. Milk is slowly stirred in, and the mixture is simmered until thick and smooth. A generous grind of black pepper gives it that distinctive warmth.
The taste is both creamy and savoury, with the biscuits offering a mild, buttery backdrop to the rich, peppery gravy. Each bite is soft, warm, and deeply flavourful. Some versions include a pinch of cayenne or herbs, while others stick to the classic pepper and sausage blend.
What makes this dish so satisfying is the contrast between the tender, airy biscuits and the smooth, hearty gravy. It’s uncomplicated but rich in comfort, and even a small portion can feel like a generous helping of Southern hospitality.
A Taste of History
The roots of biscuits and gravy go back to the late 1800s in the American South, during a time when food had to be both inexpensive and filling. It emerged as a practical breakfast for labourers, made with pantry staples and scraps from the night before.
Biscuits themselves were already a staple in Southern cooking, replacing bread in many households due to their quick preparation. Sausage gravy was a way to stretch a small amount of meat into something more substantial by using milk and flour.
Over time, the dish became more than just a necessity. It took on a place of pride in Southern cooking and spread across the country. Today, it appears on menus from family diners to trendy brunch spots, retaining its original charm while earning a place in American culinary history.
How to Make Traditional Biscuits and Gravy
This beloved American classic brings together buttery, flaky biscuits and creamy sausage gravy, full of savoury depth and homely warmth. Expect a satisfying, hands-on cooking process where the aroma alone draws you into its Southern roots. Use cold butter and don’t rush the roux. See the recipe card at the bottom for printable directions
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup cold buttermilk (plus 1–2 tablespoons if needed)
For the Sausage Gravy:
- 1 tablespoon unsalted butter
- 1 pound pork breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon freshly cracked black pepper
- Optional: pinch of cayenne or smoked paprika
Cooking Instructions
Step 1: Prepare the Biscuit Dough
Preheat your oven to 220°C (425°F). In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Step 2: Mix and Shape the Biscuits
Pour in the cold buttermilk and stir gently with a wooden spoon just until combined. If the dough is dry, add another tablespoon of buttermilk. Turn the dough onto a lightly floured surface and pat it into a 2 cm thick rectangle. Fold it over itself twice to create flaky layers, then pat down again and cut using a round biscuit cutter.
Step 3: Bake the Biscuits
Place the cut biscuits on a parchment lined tray with edges touching slightly. Bake for 12–15 minutes until golden on top. Transfer to a wire rack and keep warm while preparing the gravy.
Step 4: Brown the Sausage
In a heavy bottomed skillet, melt 1 tablespoon butter over medium heat. Add the sausage and break it up with a wooden spoon as it browns. Cook until the meat is no longer pink and begins to crisp at the edges, about 8–10 minutes.
Step 5: Make the Roux
Reduce the heat to medium to low. Sprinkle the flour evenly over the cooked sausage and stir well to coat all the meat. Cook the flour with the sausage for 2–3 minutes to remove any raw flavour, stirring constantly.
Step 6: Add the Milk Slowly
Gradually pour in the milk while stirring continuously to prevent lumps. Increase the heat slightly to medium and keep stirring as the gravy thickens to a creamy consistency, about 5–7 minutes.
Step 7: Season the Gravy
Season the gravy with salt, black pepper, and a pinch of cayenne or paprika if desired. Let it simmer for another 1–2 minutes to blend the flavours fully. Adjust the seasoning as needed.
Step 8: Check Consistency
If the gravy is too thick, stir in a splash of milk to loosen it. If too thin, allow it to simmer a bit longer, stirring often. The goal is a pourable, rich sauce that clings to the biscuits.
Step 9: For Serving
Split the warm biscuits in half and ladle a generous spoonful of sausage gravy over each. Garnish with a sprinkle of black pepper or fresh chives for a bit of contrast.
Final Step: Presentation and Enjoyment
Serve immediately while hot. This dish pairs well with scrambled eggs or a simple fruit salad on the side. For added Southern flair, enjoy with hot sauce or pickled jalapeños on the table.
Cooking Tips for Perfect Biscuits and Gravy
- Use very cold butter and don’t overwork the biscuit dough to maintain flakiness
- Folding the dough adds layers for a higher rise
- Let the flour cook fully in the roux before adding milk to avoid a raw taste
- Freshly cracked black pepper adds real depth to the gravy
- For richer flavour, use whole milk and avoid low fat alternatives
- Always season the gravy last after tasting, especially if your sausage is salty
Biscuits and Gravy (Soft Biscuits with Sausage Gravy)
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ cup 1 stick unsalted butter, cold and cubed
- ¾ cup cold buttermilk plus 1–2 tablespoons if needed
For the Sausage Gravy:
- 1 tablespoon unsalted butter
- 1 pound pork breakfast sausage mild or spicy
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt adjust to taste
- 1 teaspoon freshly cracked black pepper
- Optional: pinch of cayenne or smoked paprika
Instructions
- Preheat your oven to 220°C (425°F). In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir gently with a wooden spoon just until combined. If the dough is dry, add another tablespoon of buttermilk. Turn the dough onto a lightly floured surface and pat it into a 2 cm thick rectangle. Fold it over itself twice to create flaky layers, then pat down again and cut using a round biscuit cutter.
- Place the cut biscuits on a parchment lined tray with edges touching slightly. Bake for 12–15 minutes until golden on top. Transfer to a wire rack and keep warm while preparing the gravy.
- In a heavy bottomed skillet, melt 1 tablespoon butter over medium heat. Add the sausage and break it up with a wooden spoon as it browns. Cook until the meat is no longer pink and begins to crisp at the edges, about 8–10 minutes.
- Reduce the heat to medium to low. Sprinkle the flour evenly over the cooked sausage and stir well to coat all the meat. Cook the flour with the sausage for 2–3 minutes to remove any raw flavour, stirring constantly.
- Gradually pour in the milk while stirring continuously to prevent lumps. Increase the heat slightly to medium and keep stirring as the gravy thickens to a creamy consistency, about 5–7 minutes.
- Season the gravy with salt, black pepper, and a pinch of cayenne or paprika if desired. Let it simmer for another 1–2 minutes to blend the flavours fully. Adjust the seasoning as needed.
- If the gravy is too thick, stir in a splash of milk to loosen it. If too thin, allow it to simmer a bit longer, stirring often. The goal is a pourable, rich sauce that clings to the biscuits.
- Split the warm biscuits in half and ladle a generous spoonful of sausage gravy over each. Garnish with a sprinkle of black pepper or fresh chives for a bit of contrast.
- Serve immediately while hot. This dish pairs well with scrambled eggs or a simple fruit salad on the side. For added Southern flair, enjoy with hot sauce or pickled jalapeños on the table.
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