Biscuits and Gravy
This week Kylie is teaching you how to make Biscuits and Gravy!
Biscuits and Gravy Bliss: The Ultimate Comfort Breakfast: How to Make Biscuits and
Gravy from Scratch
If you’re in the mood for something hearty, comforting, and utterly satisfying, look no further than
biscuits and gravy. This beloved Southern dish combines tender, flaky biscuits with a rich,
creamy sausage gravy that’s sure to make anyone feel at home. Whether you’re enjoying it for
breakfast, brunch, or dinner, biscuits and gravy is a classic comfort food that’s as delicious as it
is comforting. Here’s your step by step guide to making this timeless dish from scratch.
Why Biscuits and Gravy?
Biscuits and gravy might just be the ultimate breakfast comfort food. The soft, buttery biscuits
provide a perfect base for the creamy, savory gravy, often made with sausage, that brings
everything together in one delicious bite. This dish is the epitome of Southern comfort food and
is incredibly easy to make, especially when you prepare the biscuits from scratch. The best
part? You can customize it with your favorite sausage, seasonings, and even add extra
ingredients like cheese or herbs to make it your own.
Ingredients for the Biscuits:
● 2 1⁄2 cups all-purpose flour
● 1 tablespoon baking powder
● 1 teaspoon salt
● 3⁄4 teaspoon baking soda
● 1⁄2 cup frozen unsalted butter (grated)
● 2 tsp sugar (you can add more if you like your biscuits sweeter)
● 1 cup cold milk or buttermilk (can use 1⁄2 buttermilk and 1⁄2 milk, use whole milk not skim)
Ingredients for the Gravy:
● 1-2 pounds breakfast sausage (mild or spicy, based on preference)
● 2 tablespoons all-purpose flour (this varies depending on amount making)
● 2 cups milk (whole milk for extra richness)
● Salt and freshly ground black pepper to taste
● Crushed red pepper flakes (optional, for a little heat)
● Fresh parsley (optional, for garnish)
Step-by-Step Guide to Making Biscuits and Gravy
1. Make the Biscuits:
Preheat the Oven: Start by preheating your oven to 425°F (230°C). This high temperature
ensures your biscuits bake up tall and golden.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and
baking soda. These ingredients form the base for the biscuits and will help them rise to
perfection.
Grate in the Butter: Grate the frozen, cubed butter into the dry ingredients. Grating frozen into
your down will even diatribe your butter while additionally making it easier to mix. Using a pastry
cutter, two forks, or your hands, cut the butter into the flour until the mixture resembles coarse
crumbs. You want pea-sized pieces of butter to remain. This is what creates those flaky layers in
your biscuits.
Add the Milk or Buttermilk: Make a well in the center of the flour mixture and pour in the cold
milk or buttermilk. Stir gently with a spoon until the dough comes together. Be careful not to
overmix. It’s okay if the dough is a little shaggy; that’s what will keep your biscuits light and
tender.
Laminate the dough, shape and cut biscuits: Turn the dough onto a lightly floured surface
and gently knead it a couple of times to bring it together. Pat it out into a rectangle about 11/2
inch thick. Fold in half and pat out to rectangle 1 1⁄2 inches. Repeat this step 3 to 4 times. This is
called laminating your dough. This is what creates those flaky layers in your biscuits! Using a
round biscuit cutter (or a glass), cut out your biscuits. Place them on a baking sheet, making
sure the edges are touching for soft sides, or spaced out for crispier edges. Brush top of biscuits
with milk, cream or butter before baking to help brown the tops.
Bake the Biscuits: Bake the biscuits in the preheated oven for 10-12 minutes, or until they’re
golden brown on top. Once they’re done, remove them from the oven and set them aside to cool
slightly.
2. Make the Gravy:
Cook the Sausage: In a large skillet, crumble and cook the breakfast sausage over medium
heat. Use a wooden spoon or fork to break it up as it cooks. Brown it until it’s fully cooked and
crispy around the edges, about 5-7 minutes. Your sausage releases a lot of fat, you can drain
some of it off, but leave most for flavor and your thickener.
Make the Roux: Once the sausage is cooked, remove sausage from the skillet leaving behind
the grease from sausage. Stir the flour in to create a roux, cooking it for about 1 minute until it’s
golden brown. This will help thicken the gravy.
Add the Milk: Gradually pour in the milk, stirring constantly to prevent lumps. As you add the
milk, the gravy will begin to thicken. Keep stirring and cook for 3-5 minutes until the gravy
reaches your desired consistency. If the gravy gets too thick, you can add a little more milk to
loosen it up.
Season the Gravy: Add sausage back to gravy. Taste the gravy and add salt and pepper to
your liking. If you like a little heat, sprinkle in some crushed red pepper flakes. Stir well to
combine.
3. Assemble and Serve:
Serve the Biscuits: Split the warm, freshly baked biscuits in half and place them on individual
plates. You can also keep them whole if you prefer.
Top with Gravy: Spoon the creamy sausage gravy generously over the biscuits, making sure to
cover them completely. For extra flavor, you can garnish with a sprinkle of fresh parsley or
additional black pepper.
Enjoy! Dig into your perfect plate of biscuits and gravy, and enjoy the comforting, savory
goodness. This dish pairs wonderfully with a side of scrambled eggs or crispy bacon if you're
feeling extra hungry!
Tips for the Best Biscuits and Gravy:
● Use Cold Ingredients for Flaky Biscuits: The colder your butter and buttermilk, the
flakier your biscuits will be. Keep the ingredients chilled until you’re ready to mix them.
Freeze butter and use grater to grate butter into dough.
● Don’t Overwork the Biscuit Dough: When handling the dough, be gentle and avoid
overmixing. Overworking the dough can result in tough biscuits.
● Laminate your dough: Fold biscuit dough 3-4 times while patting out to laminate your
dough. This creates those beautiful flaky layers.
● Don’t Twist When Cutting Biscuits: Firmly press down when using biscuit cutter or
glass. Do not twist your biscuit cutter, this will create a seal on outside of biscuits
preventing more rise.
● Issues with Biscuit Dough Rising: Use fresh baking powder. If baking powder has
been opened for longer than 3 months try using fresh baking powder. Old baking powder
can be the cause of issues with rising in your dough.
● Gravy Consistency: If you prefer a thinner gravy, add more milk. If you like it thicker,
cook it a little longer or add extra flour.
● Make it Your Own: You can customize your sausage gravy with other ingredients like
garlic, onions, or herbs. For a twist, add shredded cheese to the gravy for extra richness.
Conclusion:
Biscuits and gravy is the ultimate comfort food—rich, flavorful, and downright delicious. With
homemade biscuits and a creamy sausage gravy, you’ll have a dish that’s perfect for any
breakfast or brunch occasion. Whether you’re serving it for a crowd or enjoying it as a cozy treat
for yourself, this classic Southern dish never disappoints. Grab your ingredients, follow these
easy steps, and enjoy a plate of warm, comforting
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