Biscuits and gravy – it’s the ultimate Southern breakfast. Seriously, this dish is all about comfort, a bit of history, and making the most of what you’ve got. It’s a filling, stick-to-your-ribs kind of meal that’s kept folks going for generations, from those working hard in the Appalachian mountains to farmers all over the South.
Born from Need and Know-How
Biscuits and gravy came about because working-class people in the South (especially in Appalachia) during the late 1700s and early 1800s needed something cheap and hearty to eat.
- The Biscuit: Back then, biscuits weren’t like the fluffy ones we know today. They were usually hard and dense, made with lard and soft wheat flour. Baking soda and baking powder weren’t common yet. When those ingredients became easier to get in the mid-1800s, that’s when we started seeing the light and airy buttermilk biscuits we love.
- The Gravy: Sausage gravy was a smart way to use everything available. After cooking pork sausage, people would use the leftover fat to make a roux with flour. Then, they’d add milk to create a thick, creamy sauce. That way, a little bit of meat and fat could feed a lot of people.
This dish became popular because it was cheap to make, using ingredients like flour, lard, and milk that were easy to find. Plus, it gave you enough energy for a long day of work.
What Makes a Perfect Plate?
A really good plate of biscuits and gravy needs two things done just right:
| Part | What It Should Be | How to Get It Right |
|---|---|---|
| The Biscuit | Flaky, soft inside, golden-brown on top, tall | Use cold butter, don’t handle the dough too much, and add buttermilk for a tender touch |
| The Gravy | Thick, creamy, seasoned well, lots of sausage bits | Make a good roux (equal parts fat and flour) and let it simmer slowly to thicken |
The Best Southern Biscuits and Sausage Gravy Recipe
This recipe will give you sky-high, flaky biscuits and a rich, peppery sausage gravy.
What You Need
| Part | Ingredient | How Much |
|---|---|---|
| Flaky Buttermilk Biscuits | All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon | |
| Salt | 1 teaspoon | |
| Cold unsalted butter | 1/2 cup (1 stick) | |
| Cold buttermilk | 3/4 cup | |
| Sausage Gravy | Pork breakfast sausage | 1 pound |
| All-purpose flour | 1/4 cup | |
| Whole milk | 3 cups | |
| Salt and black pepper | To taste (be generous with the pepper) |
Let’s Get Cooking!
1. Bake the Biscuits
- Heat your oven to 425°F (220°C).
- In a big bowl, mix together the flour, baking powder, and salt.
- Cut the cold butter into the flour mix with a pastry blender or your fingers until it looks like coarse crumbs. You should still see some pea-sized pieces of butter.
- Pour in the cold buttermilk and mix until it’s just combined. Don’t mix it too much.
- Put the dough on a lightly floured surface. Fold it over on itself 3-4 times (like folding a letter) to make layers.
- Pat the dough until it’s about 3/4-inch thick and cut out the biscuits with a round cutter.
- Put the biscuits close together on a baking sheet if you want soft sides, or farther apart if you want them crispier.
- Bake for 12-15 minutes, or until they’re golden brown.
2. Make the Sausage Gravy
- While the biscuits are baking, cook the sausage in a big skillet over medium heat. Break it up with a spoon until it’s browned. Don’t drain the fat!
- Sprinkle the flour over the cooked sausage and fat. Stir it and cook for 1-2 minutes to make a roux.
- Slowly whisk in the milk, scraping up any browned bits from the bottom of the pan.
- Bring the gravy to a simmer, stirring all the time. It will thicken as it heats up.
- Add plenty of salt and black pepper. Simmer for 5-10 minutes until it’s as thick as you want it.
3. Time to Eat!
- Split the warm biscuits in half and spoon a lot of hot sausage gravy over them.