Classic Southern Biscuits and Gravy
Traditional dish · American
A quintessential Southern breakfast dish featuring fluffy, buttery biscuits smothered in a rich, savory pork sausage gravy.
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Ingredients
- All-purpose flour2 cups
- Baking powder1 tablespoon
- Salt1 teaspoon
- Cold unsalted butter1/2 cup (1 stick)
- Buttermilk3/4 cup
- Pork sausage (breakfast style)1 pound
- All-purpose flour1/4 cup
- Milk2 cups
- Black pepper1/2 teaspoon
Steps
- 1
Preheat oven to 425°F (220°C). Whisk together 2 cups flour, baking powder, and salt in a large bowl.
- 2
Cut cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
- 3
Pour in buttermilk and stir until just combined. Do not overmix.
- 4
Turn dough onto a lightly floured surface and gently pat it to about 3/4-inch thickness. Fold the dough in half and pat again. Repeat 2-3 times for flaky layers.
- 5
Cut out biscuits using a 2-inch round cutter. Place on an ungreased baking sheet.
- 6
Bake for 12-15 minutes, or until golden brown.
- 7
While biscuits bake, cook pork sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned. Drain off most of the grease, leaving about 2 tablespoons in the skillet.
- 8
Sprinkle 1/4 cup flour over the sausage and cook, stirring, for 1 minute.
- 9
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
- 10
Season gravy with salt and black pepper to taste.
- 11
Split the baked biscuits and ladle gravy over them.
