Biscuits and Gravy: A Classic Comfort Food Recipe

There’s something undeniably comforting about a plate of warm, flaky biscuits smothered in rich, creamy gravy. Biscuits and gravy is a quintessential Southern dish that has found its way into the hearts (and stomachs) of people across the United States. Whether you’re serving it for breakfast, brunch, or even dinner, this dish is a crowd-pleaser that never fails to satisfy. In this article, we’ll walk you through a step-by-step recipe for making biscuits and gravy from scratch, along with tips to ensure your dish turns out perfectly every time.

The History of Biscuits and Gravy

Before diving into the recipe, it’s worth taking a moment to appreciate the history of this beloved dish. Biscuits and gravy originated in the Southern United States during the 19th century. At the time, ingredients like flour, milk, and pork were readily available and affordable, making this dish a staple for working-class families. The combination of hearty biscuits and creamy gravy provided a filling and economical meal that could sustain people through long days of labor.

Over time, biscuits and gravy became a symbol of Southern hospitality and comfort food. Today, it’s a popular menu item at diners and breakfast spots across the country, and many families have their own cherished recipes passed down through generations.

Ingredients You’ll Need

To make biscuits and gravy, you’ll need two main components: the biscuits and the gravy. Here’s a breakdown of the ingredients for each:

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For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup buttermilk (or regular milk with 1 tablespoon of vinegar or lemon juice added)
• 1 tablespoon melted butter (for brushing)

For the Gravy:

• 1/2 pound breakfast sausage (mild or spicy, depending on your preference)
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• Salt and black pepper, to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• Pinch of red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

Making the Biscuits:

1. Preheat the Oven: Start by preheating your oven to 450°F (230°C). This high temperature is key to achieving flaky, golden-brown biscuits.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients form the base of your biscuits.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. The butter should be evenly distributed but still in small pieces—this is what creates those flaky layers in the biscuits.
4. Add the Buttermilk: Pour the buttermilk into the flour mixture and stir until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
5. Knead and Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out rounds of dough. Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between each one.
6. Bake: Brush the tops of the biscuits with melted butter for extra flavor and a golden finish. Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed up and lightly browned on top.

Making the Gravy:

1. Cook the Sausage: While the biscuits are baking, start on the gravy. In a large skillet over medium heat, cook the breakfast sausage, breaking it up into small pieces with a wooden spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes.
2. Add the Flour: Sprinkle the flour over the cooked sausage and stir to combine. The flour will coat the sausage and help thicken the gravy. Cook for 1-2 minutes to remove the raw flour taste.
3. Pour in the Milk: Gradually pour in the milk, stirring constantly to prevent lumps from forming. Continue to cook and stir until the gravy thickens, about 5-7 minutes. If the gravy becomes too thick, you can add a little more milk to reach your desired consistency.
4. Season the Gravy: Season the gravy with salt, black pepper, and any optional spices you like (garlic powder, onion powder, or red pepper flakes). Taste and adjust the seasoning as needed.
5. Simmer: Reduce the heat to low and let the gravy simmer for a few minutes to allow the flavors to meld together.

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Serving Suggestions

Once your biscuits are out of the oven and your gravy is ready, it’s time to assemble the dish. Split the biscuits in half and place them on a plate. Ladle a generous amount of sausage gravy over the top. For an extra touch of indulgence, you can add a pat of butter to the biscuits before pouring on the gravy.

Biscuits and gravy are often served as a standalone dish, but they pair well with other breakfast favorites like scrambled eggs, hash browns, or fresh fruit. If you’re feeling adventurous, you can even add a fried egg on top for a truly decadent meal.

Tips for Perfect Biscuits and Gravy

• Use Cold Ingredients: For flaky biscuits, it’s crucial to use cold butter and cold buttermilk. The cold butter creates steam as it bakes, which helps the biscuits rise and become light and airy.
• Don’t Overmix the Dough: Overmixing can lead to tough biscuits. Mix the dough just until it comes together, and handle it as little as possible.
• Adjust the Gravy Consistency: If your gravy is too thick, add more milk a little at a time until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer to thicken.
• Experiment with Flavors: Feel free to customize the gravy with additional spices or herbs. Some people like to add a dash of hot sauce or a sprinkle of fresh parsley for extra flavor.

Why Biscuits and Gravy Are Worth the Effort

While biscuits and gravy may seem like a simple dish, the combination of tender, buttery biscuits and savory, creamy gravy is nothing short of magical. It’s a dish that evokes nostalgia and warmth, making it perfect for lazy weekend mornings or special occasions. Plus, making it from scratch allows you to control the quality of the ingredients and tailor the flavors to your liking.

Frequently Asked Questions

1. What is the origin of biscuits and gravy?

Biscuits and gravy originated in the Southern United States during the 19th century. It was a practical and economical dish made from readily available ingredients like flour, milk, and pork. Over time, it became a symbol of Southern comfort food and hospitality.

2. Can I use store-bought biscuits instead of making them from scratch?

Yes, you can use store-bought biscuits if you’re short on time. However, homemade biscuits are highly recommended for their fresh, flaky texture and buttery flavor. If using store-bought, opt for high-quality, flaky biscuits for the best results.

3. Can I make the gravy without sausage?

Absolutely! If you prefer a vegetarian version, you can omit the sausage and make a simple milk-based gravy using butter, flour, and milk. You can also add mushrooms, onions, or plant-based sausage for extra flavor.

4. What type of sausage is best for the gravy?

Breakfast sausage is the most commonly used type for biscuits and gravy. You can choose between mild or spicy sausage, depending on your preference. If you’re feeling adventurous, try using flavored sausages like maple or sage for a unique twist.

5. Can I make biscuits and gravy ahead of time?

While biscuits and gravy are best enjoyed fresh, you can prepare components ahead of time. Biscuits can be baked a day in advance and reheated in the oven. Gravy can also be made ahead and reheated on the stovetop, though you may need to add a splash of milk to restore its creamy consistency.

6. How do I prevent lumps in the gravy?

To prevent lumps, make sure to whisk the flour into the sausage thoroughly before adding the milk. When adding the milk, pour it in gradually while stirring constantly. If lumps do form, you can use a whisk to break them up or strain the gravy through a fine mesh sieve.