Biscuits and Gravy: A Southern Comfort Breakfast Recipe

Biscuits and Gravy is a classic Southern comfort food featuring flaky, buttery biscuits smothered in rich and creamy sausage gravy. This hearty dish is perfect for breakfast or brunch.

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and diced
• 3/4 cup buttermilk (plus extra for brushing)

For the Sausage Gravy:

• 1 pound breakfast sausage (mild or spicy)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Optional: Red pepper flakes for spice

Instructions:

1. Prepare the Biscuits:

   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
   • Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Gradually stir in the buttermilk until the dough comes together. Do not overmix.
   • Turn the dough onto a floured surface, gently pat it to 1-inch thickness, and cut out biscuits using a round cutter or the rim of a glass.
   • Place biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for 12-15 minutes, or until golden brown.

2. Make the Sausage Gravy:

   • In a large skillet over medium heat, cook the sausage until browned and crumbled. Do not drain the fat.
   • Sprinkle flour over the cooked sausage and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
   • Gradually add milk, stirring constantly to avoid lumps. Cook until the gravy thickens (about 5-7 minutes).
   • Season with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.

3. Assemble and Serve:

   • Split the warm biscuits in half and spoon the sausage gravy over the top. Serve immediately.

Tips:

• For extra-flaky biscuits, fold the dough over itself a few times before cutting.
• Use heavy cream instead of milk in the gravy for a richer flavor.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in the microwave.