Southern Style Biscuits & Sausage Gravy

$To start, gather these dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon baking soda These ingredients create the base for your biscuits, ensuring they rise well and have a nice texture. Next, you’ll need these wet ingredients: - 1/4 cup unsalted butter, cold and cubed - 3/4 cup buttermilk - 2 cups milk The butter adds richness, while buttermilk gives a nice tang. For the gravy, use: - 1 pound spicy breakfast sausage - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped for garnish The sausage provides flavor and heartiness, while pepper and parsley add a nice touch. {{ingredient_image_2}} First, set your oven to 425°F (220°C). This high heat helps the biscuits rise and become fluffy. Line a baking sheet with parchment paper. This step keeps the biscuits from sticking and makes for easy cleanup. In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Whisk these dry ingredients until they blend well. Next, take 1/4 cup of cold, cubed unsalted butter and add it to the mix. Use your fingers or a pastry cutter to mix until the texture is coarse, like crumbs. This ensures the butter is evenly mixed and will create flaky layers in your biscuits. Now, pour in 3/4 cup of buttermilk. Stir gently until the dough comes together. Be careful not to over-mix; this keeps your biscuits tender. Turn the dough onto a floured surface and pat it to about 1 inch thick. Fold the dough over itself 2 to 3 times, then use a round cutter to cut out biscuits. Place them on the baking sheet and bake for 12-15 minutes, or until they are golden brown and have risen nicely. While the biscuits bake, heat a large skillet over medium heat. Add 1 pound of spicy breakfast sausage, breaking it apart with a spoon. Cook it for about 5-7 minutes until it’s fully browned and crispy. Once the sausage is ready, sprinkle 3 tablespoons of flour over it and stir well. Cook this mix for about a minute to remove the raw flour taste. Then, slowly whisk in 2 cups of milk. Keep stirring until the gravy thickens. Season with salt and freshly ground black pepper to taste. To make great biscuits, avoid over-mixing the dough. When you add the buttermilk, stir just until it forms a dough. This keeps your biscuits tender and light. Over-mixing can lead to tough biscuits, which we want to avoid. Creating flaky layers is key to perfect biscuits. After shaping the dough, fold it over itself 2 to 3 times. This technique helps create those lovely layers. When you cut the biscuits, use a sharp cutter. Press straight down without twisting to keep layers intact. Seasoning your gravy well is crucial. Start by adding salt and freshly ground black pepper. Taste as you go to find the right balance. You can also add a bit of cayenne pepper for a spicy kick. Herbs and spices can elevate your gravy. Try adding thyme or sage. A sprinkle of garlic powder can also boost flavor. These additions give your gravy a unique twist that guests will love. Garnishing your biscuits and gravy makes a big difference. Fresh parsley adds a pop of color. Chopped green onions also work well. This makes your dish look more inviting and fresh. When serving, consider a rustic wooden board. Place the biscuits and gravy on it for a cozy feel. You can also serve individual portions in small bowls. This way, guests can enjoy their own serving without mess. Pro Tips Use Cold Ingredients: Ensure your butter and buttermilk are cold to create flaky layers in your biscuits. Don’t Overmix: Mix the dough just until combined to keep your biscuits tender and light. Flour Your Surface: Lightly flour your work surface when rolling out the dough to prevent sticking. Gravy Consistency: Adjust the amount of milk in the gravy to achieve your desired thickness. {{image_4}} For a vegetarian option, swap the sausage with plant-based crumbles. These crumbles mimic the taste and texture of sausage. You can also use lentils or mushrooms for a hearty bite. For vegan gravy, replace milk with almond or soy milk. Use vegan butter instead of regular butter in the biscuits. This keeps the dish creamy and tasty without animal products. Southern-style biscuits and gravy are famous, but many regions add their twist. In the Midwest, people often use sausage links instead of crumbled sausage. In the West, some cooks add green chilies for a kick. You can also top your biscuits with fried eggs or serve them with grits. These additions bring new flavors and textures to the dish. You can change the flavor of your biscuits and gravy in fun ways. Add shredded cheese to the biscuit dough for a cheesy touch. Cheddar or pepper jack works great. For a spicy twist, mix diced jalapeños into the gravy. Experimenting with different sausage types also adds flair. Try Italian sausage or chorizo for a bold change. Each variation brings its unique taste to this classic breakfast favorite. To keep your biscuits and gravy fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. You can keep them for up to three days. After that, they may lose their flavor and texture. To reheat biscuits and gravy, the oven works best. Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 10 minutes. This keeps them crispy. For the gravy, warm it in a saucepan over low heat. Stir it often to keep it smooth. If it thickens too much, add a splash of milk. This helps maintain the creamy texture and flavor. To make fluffy biscuits, use cold butter. This keeps the fat solid, creating air pockets. Cut the butter into the flour until it looks like coarse crumbs. Also, don’t overwork the dough. Mix just until it comes together. This keeps your biscuits light and airy. Using buttermilk helps too, as it adds moisture and flavor. The baking powder gives them a nice rise. Yes, you can freeze both biscuits and gravy. For biscuits, cool them completely first. Place them in a freezer bag, and remove as much air as you can. They can last up to three months. For gravy, let it cool, then store in an airtight container. It also freezes well for about three months. To reheat, thaw overnight in the fridge, then warm on the stove. You can serve biscuits and gravy with many tasty sides. Popular choices include scrambled eggs or fresh fruit. A light salad adds freshness too. For drinks, coffee pairs perfectly. You can also enjoy fresh orange juice or sweet tea. These sides balance the rich flavors of the dish. In this post, we explored how to make delicious biscuits and gravy. We discussed the key ingredients, including dry and wet items, along with the perfect meat and seasonings. I shared step-by-step instructions to ensure your biscuits come out fluffy and your gravy rich. We also covered tips for improvement, variations for different diets, storage info, and answered common questions. Remember, practice makes perfect. Enjoy exploring different flavors and techniques to make this classic dish your own. Happy cooking!$

Southern Style Biscuits & Sausage Gravy

A classic Southern dish featuring flaky biscuits smothered in rich sausage gravy.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Southern

Servings 4

Calories 400 kcal

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 quarter cup unsalted butter, cold and cubed
3 quarter cup buttermilk
1 pound spicy breakfast sausage
3 tablespoons all-purpose flour (for gravy)
2 cups milk
to taste salt and freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

Preheat the Oven: Set your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and baking soda. Whisk these dry ingredients together until they are well blended.
Incorporate the Butter: Add the cold, cubed butter into the flour mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs, ensuring the butter is well-distributed.
Form the Dough: Gradually pour in the buttermilk. Stir gently until the dough just starts to come together—avoid over-mixing to keep your biscuits tender.
Shape the Biscuits: Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Fold the dough over itself 2 to 3 times to create flaky layers. Use a round biscuit cutter to cut out your biscuits and place them on the prepared baking sheet.
Bake the Biscuits: Place the biscuits in the preheated oven and bake for 12-15 minutes, or until they are golden brown on top and have risen beautifully.
Cook the Sausage: While the biscuits are baking, heat a large skillet over medium heat. Add the breakfast sausage, breaking it up with a spoon, and cook until it is fully browned and crispy, about 5-7 minutes.
Prepare the Gravy: Once the sausage is browned, sprinkle 3 tablespoons of flour over the cooked sausage, stirring to combine. Cook this mixture for an additional minute to eliminate the raw flour taste.
Make it Creamy: Gradually whisk in the milk, stirring constantly as you do so. Continue to cook until the mixture thickens into a rich, creamy gravy. Season generously with salt and freshly ground black pepper.
Serve and Enjoy: Once the biscuits are baked, remove them from the oven and carefully split them in half. Generously ladle the sausage gravy over the top of the biscuits.

Notes

For a charming presentation, garnish the dish with freshly chopped parsley.

Keyword biscuits, breakfast, sausage gravy