The Ultimate Guide to Making Homemade Biscuits and Gravy

Biscuits and gravy is a beloved Southern breakfast staple. However, many people don't realize just how easy it is to make this comforting meal from scratch at home. In this ultimate guide, I'll break down the simple steps to preparing homemade biscuits and a rich, creamy sausage gravy.

Ingredients for Biscuits

The ingredients for homemade biscuits are pretty basic. You'll need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup buttermilk

That's it! With just a few humble ingredients, you can have flaky, tender biscuits hot from the oven.

Ingredients for Gravy

For the gravy, you'll need:

• 1 pound bulk sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and ground black pepper to taste

Feel free to substitute ground beef or ham if you prefer a meat other than sausage. Whole or low-fat milk both work well.

Make the Biscuits

To make the biscuits, start by mixing the dry ingredients together in a large bowl. Stir together the flour, baking powder, and salt.

Add the butter and use a pastry cutter or two knives to cut it into the dry ingredients until the mixture resembles coarse crumbs. Make sure to not over-work the butter.

Pour in the buttermilk and gently stir just until a dough forms. Turn onto a lightly floured surface and knead gently 10-12 times. Pat the dough into a 3/4 inch thick round.

Use a biscuit cutter or glass to cut rounds. Place on an ungreased baking sheet. Bake at 450°F for 12-15 minutes, until lightly golden brown.

Make the Gravy

To make the gravy, start by browning the sausage in a skillet over medium-high heat, breaking it up as it cooks. Once fully cooked through, remove sausage with a slotted spoon and set aside, reserving drippings in skillet.

Sprinkle the flour into the drippings and whisk to combine. Cook, whisking constantly, for 2-3 minutes until lightly toasted and bubbling.

Whisk in the milk gradually until smooth. Return sausage to gravy. Season with salt and pepper to taste. Simmer for 5-10 minutes, whisking occasionally, until thickened to your desired consistency.

Assemble and Enjoy!

Split the warm biscuits in half and generously spoon on the homemade sausage gravy. Enjoy while hot!

FAQs

Below are some common questions people have about making biscuits and gravy:

Can I use canned biscuits?

You can use canned biscuits in a pinch, but homemade biscuits will be much flakier and moretender. Canned biscuits tend to be dense.

What if I don't have buttermilk?

To make a buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to 3/4 cup milk and let sit for 5 minutes before using in the biscuit dough.

Can I use a different sausage?

You can substitute ground beef, turkey, or ham in the gravy if you prefer. Just be sure to fully cook the meat before making the roux.

Can I make the biscuits and gravy ahead?

Yes, you can refrigerate unbaked biscuits up to overnight or freeze them for up to 1 month. You can also refrigerate the finished gravy for up to 3 days.

Can I double the recipe?

Absolutely! This recipe scales up easily for feeding a crowd. Just be sure to bake batches of biscuits separately so they don't steam each other.

I hope this guide has inspired you to give homemade biscuits and gravy a try. It may seem daunting, but these comforting classics come together simply with humble ingredients. Let me know if you have any other questions!