Go Back
A plate of fluffy biscuits and gravy, a classic Southern breakfast.

Best way to grow to Biscuits and Gravy 5

A hearty and comforting dish, Biscuits and Gravy 5 is perfect for breakfast or brunch. This recipe combines fluffy biscuits with a rich, savory gravy, making for a truly satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup buttermilk
Gravy
  • 1 pound pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • large bowl
  • baking sheet
  • round biscuit cutter
  • large skillet
  • whisk

Method
 

Biscuits
  1. Preheat your oven to 425°F (220°C) and then combine the flour, baking powder, and salt in a large bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs, then gradually add buttermilk and mix until just combined.
  3. Turn the dough onto a floured surface and gently knead a few times, then roll it to about 1/2 inch thickness.
  4. Cut out biscuits using a round cutter, place them on a baking sheet, and bake for 12-15 minutes or until golden brown.
Gravy
  1. While biscuits bake, cook the sausage in a large skillet over medium heat, breaking it up with a spoon until browned; drain any excess grease.
  2. Sprinkle flour over the cooked sausage and cook for 1 minute, stirring constantly, then gradually whisk in the milk.
  3. Bring the gravy to a simmer, stirring, and cook until it thickens, then season with salt and pepper.
Assembly
  1. Split biscuits in half and serve them warm, generously topped with the hot sausage gravy.

Notes

For extra flavor in the gravy, consider adding a pinch of cayenne pepper or a dash of hot sauce. Ensure your butter is very cold for the flakiest biscuits. Avoid overworking the biscuit dough to keep them tender.