Can I make the sausage gravy ahead of time?

Yes, you can make the sausage gravy up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When reheating, it will likely be very thick. Gently warm it on the stovetop over low heat, gradually whisking in a splash of milk until it reaches your desired consistency.

What kind of sausage is best for biscuits and gravy?

For traditional Southern biscuits and gravy, a good quality pork breakfast sausage (mild or hot, depending on preference) works best. The fat rendered from the sausage is crucial for building the roux and adding rich flavor to the gravy. Avoid lean sausages, as they may not provide enough fat.

How do I ensure my biscuits are light and flaky?

The key to light and flaky biscuits is using very cold butter and buttermilk, and not overmixing the dough. The cold butter creates steam pockets as it bakes, forming layers. Overmixing develops gluten, which leads to tough biscuits. Also, patting and folding the dough a few times helps create extra layers without overworking it.

Can I freeze biscuits and gravy?

You can freeze both the baked biscuits and the gravy separately. Baked biscuits can be frozen in an airtight bag or container for up to 2-3 months; reheat in a warm oven. The gravy can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding milk as needed to adjust consistency.

Biscuits and Gravy: 7 Steps to the Most Comforting Breakfast Ever

Name: Classic Southern Biscuits and Gravy
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp granulated sugar (optional, for tender biscuits); 1/2 tsp salt; 8 tbsp (1 stick) unsalted butter, very cold and cubed (or grated); 1 cup cold buttermilk, plus more for brushing; 1 lb breakfast sausage (mild or hot); 1/4 cup all-purpose flour; 3 cups whole milk (or 2% milk); 1/2 tsp black pepper, plus more to taste; Salt to taste

Ingredients

Scale

2 cups all-purpose flour, plus more for dusting
1 tbsp baking powder
1/2 tsp baking soda
1 tsp granulated sugar (optional, for tender biscuits)
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, very cold and cubed (or grated)
1 cup cold buttermilk, plus more for brushing
1 lb breakfast sausage (mild or hot)
1/4 cup all-purpose flour
3 cups whole milk (or 2% milk)
1/2 tsp black pepper, plus more to taste
Salt to taste

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Instructions

Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, sugar (if using), and 1/2 tsp salt.
Step 3: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 4: Pour in 1 cup cold buttermilk. Mix gently with a fork or your hands until just combined and a shaggy dough forms. Do not overmix.
Step 5: Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 1/2 to 3/4 inch thick. Fold one side over two-thirds, then the other side over that. Gently pat down and repeat 2-3 times to create layers.
Step 6: Using a 2-2.5 inch biscuit cutter, cut out biscuits by pressing straight down (do not twist). Gather scraps, gently re-pat, and cut remaining biscuits.
Step 7: Place biscuits on the prepared baking sheet, touching for softer sides, or slightly apart for crispier edges. Brush tops with extra buttermilk.
Step 8: Bake for 12-18 minutes, or until golden brown and risen. Let cool slightly.
Step 9: While biscuits bake, crumble and cook breakfast sausage in a large skillet over medium-high heat until fully browned. Do not drain fat (unless excessive).
Step 10: Reduce heat to medium. Sprinkle 1/4 cup flour over sausage and fat. Stir constantly for 1-2 minutes to cook the flour and form a roux.
Step 11: Gradually whisk in 3 cups cold milk, a little at a time, ensuring no lumps. Continue whisking until gravy begins to thicken (5-8 minutes).
Step 12: Season gravy generously with 1/2 tsp black pepper and salt to taste. Simmer gently for 2-3 minutes until desired consistency. Add more milk if too thick, or simmer longer if too thin.
Step 13: Split warm biscuits in half. Ladle generous amounts of hot sausage gravy over the split biscuits. Serve immediately.

Notes

For the flakiest biscuits, ensure all your dairy and butter are as cold as possible. Do not overmix the biscuit dough, as this will lead to tough biscuits. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to 1 cup. Let it sit for 5-10 minutes until it curdles.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American, Southern

Nutrition

Serving Size: 1 biscuit with gravy
Calories: 580 kcal
Sugar: 5 g
Sodium: 1100 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 120 mg