Homemade Biscuits and Gravy
Tall, flaky buttermilk biscuits smothered in creamy, peppery homemade sausage gravy. The ultimate Southern comfort breakfast, made completely from scratch.
Servings: 8 biscuits (6-8 servings)
Ingredients
Buttermilk Biscuits
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ tablespoon sugar
- 2 teaspoon salt
- ½ teaspoon MSG
- 2 sticks 1 cup unsalted butter, frozen and grated
- 1 cup cold buttermilk
- Melted butter for brushing
Sausage Gravy
- 1 lb breakfast sausage
- ½ small onion finely diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1-2 teaspoon AP Seasoning
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups heavy cream
- Freshly cracked black pepper to taste
- Salt to taste
Instructions
Buttermilk Biscuits
- Whisk together the biscuit dry ingredients. Grate in frozen butter and toss to coat.
- Add cold buttermilk; mix just until a shaggy dough forms.
- Turn out, press and fold like a letter 4–5 times for layers. Roll to 1 inch thick.
- Cut straight down (don't twist). Freeze biscuits 10 minutes.
- Bake at 450°F for about 15 minutes until golden. Brush with melted butter.
Sausage Gravy
- Brown sausage, keeping the fat. Add onion, sage, thyme, and seasoning.
- Stir in flour; cook 1–2 minutes. Slowly whisk in milk and cream. Simmer until thickened.
- Season heavily with black pepper and salt. Split biscuits and smother with gravy.
Notes
Keep the butter cold and don't overwork the dough — that's the key to maximum flake and height.
Make-ahead: freeze the cut, unbaked biscuits and bake straight from frozen (add a couple minutes).
The gravy thickens as it sits; loosen it back up with a splash of milk before serving.
