Amazing Biscuits and Gravy: 1 Perfect Recipe

Oh, holiday mornings! They just feel *different*, don’t they? There’s that special kind of magic in the air, and for me, it always involves gathering around a table piled high with delicious food. If you’re anything like me, you want those holiday brunches to feel truly indulgent, a world away from the everyday hustle. That’s exactly why I’m sharing my go-to recipe for classic Biscuits and Gravy. This isn’t just breakfast; it’s pure, cozy comfort that just screams ‘special occasion.’ I can almost smell it now, just like my Grandma Carla used to make, filling her kitchen with the most amazing aromas on Christmas morning. Trust me, this hearty, buttery, and creamy dish is the guaranteed way to make your holiday morning feel utterly perfect.

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Why You’ll Love This Biscuits and Gravy Recipe

It’s surprisingly easy to whip up, even for a busy holiday morning! You get that unbeatable cozy, comforting flavor that makes any meal feel special. The biscuits are so light and flaky, and the gravy is incredibly rich and creamy. Plus, it’s the perfect hearty Southern dish to impress the whole family. This recipe is a reliable crowd-pleaser that always gets rave reviews and just brings that wonderful homemade touch to your brunch table.

Gather Your Ingredients for Perfect Biscuits and Gravy

Alright, let’s talk about what you’ll need to make this amazing dish. Having everything ready to go makes the whole process so much smoother, especially when you’re aiming for that holiday brunch vibe! You might already have most of these things hanging out in your pantry or fridge, which is always a win.

For our buttery, flaky biscuits, make sure you’ve got:

• 2 cups all-purpose flour
• 1 tablespoon baking powder (this is key for that lift!)
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes (seriously, keep it cold!)
• 3/4 cup milk (again, cold is best! Sometimes I use buttermilk if I have it on hand, adds a nice tang!)

And for that dreamy, creamy sausage gravy, we’ll need:

• 1 pound breakfast sausage (my favorite is a good pork sausage, but feel free to try turkey or even a spicy Italian sausage if you’re feeling adventurous!)
• 1/4 cup all-purpose flour
• 2 cups milk (whole milk makes it extra rich, but I’ve used 2% in a pinch!)
• 1/2 teaspoon black pepper (freshly ground is always better!)
• Salt to taste (you’ll want to taste as you go here)

See? Nothing too fancy, just good old-fashioned ingredients coming together to make something truly special. Having them all prepped and measured makes whipping this up a breeze.

Step-by-Step Guide to Making Biscuits and Gravy

Alright, let’s get down to business! Making these Biscuits and Gravy from scratch is honestly part of the fun, and it’s not as tricky as you might think. Just follow along, and you’ll have a breakfast masterpiece that’ll make everyone feel extra special. Remember, the key is to keep things chill for those biscuits!

First things first, let’s get that oven preheated to 425°F (220°C). Gets it nice and hot so those biscuits can puff up beautifully. And while it’s heating, let’s tackle those biscuits!

Making the Flaky Biscuits

In a nice big bowl, whisk together your 2 cups of all-purpose flour, the baking powder, and the salt. Give it a good mix so everything’s nicely combined. Now for the magic: grab your COLD butter cubes and cut them into the flour mixture. You can use a pastry blender for this, or honestly, your own fingers work great! Keep cutting and rubbing until it looks like coarse crumbs, about the size of little peas. Then, slowly pour in your COLD milk, stirring until it just barely comes together. Don’t overmix here, seriously! Just gently turn that dough out onto a lightly floured surface. Pat it down gently into a rectangle about 3/4 inch thick. Fold it in half, pat it down again. Do that folding and patting a couple more times. Then, use your biscuit cutter (I love a 2-inch round one!) and cut out your biscuits. Pop them onto an ungreased baking sheet and into that hot oven they go for about 12-15 minutes, or until they’re golden brown and smelling heavenly.

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Crafting the Creamy Sausage Gravy

While those biscuits are baking up, let’s get started on the gravy. Grab a big skillet and toss in your pound of breakfast sausage. Cook it over medium heat, breaking it up with your spoon until it’s all browned and yummy. Drain off most of the grease, but leave about 2 tablespoons in there – that’s flavor gold! Sprinkle the 1/4 cup of flour over the sausage and stir it all around, letting it cook for about a minute to get rid of that raw flour taste. Now comes the liquid gold: gradually whisk in your 2 cups of milk. Keep stirring until it’s nice and smooth. Bring it to a gentle simmer, stirring constantly, and watch it magically thicken up into a luscious gravy. This is where you taste and season it with that black pepper and a pinch of salt. Adjust it until it’s just perfect for you!

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Once both are ready, just spoon that glorious gravy right over your warm, fluffy biscuits. Pure comfort! For more breakfast inspiration, you can check out my breakfast and brunch section.

Tips for the Best Biscuits and Gravy

You know, making these Biscuits and Gravy is one of those things where a few little tricks really make a huge difference. It’s all about treating those ingredients right! For super flaky biscuits, the absolute *most* important thing is keeping everything cold. That cold butter hitting the hot oven creates steam pockets, which means layers and layers of fluffiness. Seriously, don’t skip the cold butter and cold milk. Also, resist the urge to overmix the biscuit dough! Just bring it together until it’s no longer floury. Overmixing makes tough biscuits, and nobody wants that. For the gravy, remember that roux you made with the flour and sausage fat? That’s crucial for thickening. Make sure it simmers gently for a minute before adding all the milk. If your gravy ends up too thick, just whisk in a splash more milk until it’s perfect. Too thin? Let it simmer a bit longer, or you can make a quick slurry of a tablespoon of flour with a little water and whisk that in.

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Variations and Serving Suggestions for Biscuits and Gravy

Now, this classic Biscuits and Gravy is pretty darn perfect on its own, but you know me, I love a good twist! Sometimes I like to mix things up a bit. Instead of plain breakfast sausage, I’ll grab some spicy Italian sausage for a little kick, or even use a smoky chorizo. If you’re feeling fancy, add a pinch of dried thyme or a dash of nutmeg to the gravy – it’s a subtle change but really nice! Oh, and for a bit of freshness, a sprinkle of chopped chives or parsley on top just before serving makes it look so pretty. If you’re looking for a full meal, this is amazing served alongside some perfectly fried eggs, crispy bacon, or even just a simple fresh fruit salad to balance all that richness.

For even more ideas on what to pair with this, you can check out my side dishes section!

Frequently Asked Questions about Biscuits and Gravy

Got questions about making the best Biscuits and Gravy? I totally get it! Here are some things folks often ask me:

Can I make biscuits and gravy ahead of time?

You can definitely make the biscuit dough and refrigerate it for a few hours before baking, but for the super-flaky texture, it’s best to bake them fresh. The gravy, though? Totally doable ahead of time! Just let it cool completely, store it in an airtight container in the fridge, and gently reheat it on the stove, adding a splash more milk or water if it’s too thick. It won’t be quite as fresh as the homemade-that-morning version, but it’s still delicious for a quick breakfast.

What kind of sausage is best for the gravy?

My go-to is a good, classic pork breakfast sausage. It has the perfect amount of fat and flavor to make the gravy wonderfully rich. But honestly, you can totally play around with it! A spicy Italian sausage adds a nice kick, or if you’re looking for something a little leaner, a good quality turkey breakfast sausage works too. Just make sure it has enough flavor!

How do I thicken or thin the gravy?

If your gravy turns out too thick, just whisk in a tiny bit more milk (or even water!) until it reaches your desired creamy consistency. If it’s too thin, don’t panic! You can make a quick slurry by mixing about a tablespoon of all-purpose flour or cornstarch with a tablespoon or two of cold water until it’s smooth. Then, whisk that mixture into your simmering gravy and let it cook for another minute or two until it thickens up. Easy peasy!

Can I make gravy without sausage? (Vegetarian Biscuits and Gravy?)

You sure can! For a vegetarian version, you can omit the sausage and still make a flavorful gravy. Start by sautéing some finely chopped onions and mushrooms in butter or oil until softened. Then, sprinkle in your flour and cook for a minute to make a roux, just like you would with sausage fat. Whisk in vegetable broth and milk, and season with salt, pepper, and maybe some herbs like sage or thyme. It’s a delicious meatless option that’s still super comforting!

Nutritional Information

Just a little heads-up, the nutritional info for this dish is an estimate, you know, because cooking can be a bit of an art form! These numbers are based on one biscuit with about a quarter cup of gravy.

Serving Size: 1 biscuit with 1/4 cup gravy

• Calories: 450
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 50mg

Share Your Holiday Brunch Creations!

Now that you’ve got the secret to amazing Biscuits and Gravy, I would absolutely LOVE to hear how yours turned out! Did you make them for a holiday brunch? Maybe you tried a fun variation or added your own special touch? Snap a picture and tag me on social media, or better yet, leave a comment right here below and tell me all about it! If you have any questions or just want to share your experience, you can always reach me through my contact page. Your stories and photos truly make my day and inspire other home cooks. Don’t be shy, I can’t wait to see what you create!

Classic Biscuits and Gravy

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A hearty and comforting Southern breakfast classic, perfect for a special holiday brunch or any weekend morning. This recipe features buttery, flaky biscuits topped with a rich and creamy sausage gravy.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 6-8 servings 1x
• Category: Breakfast
• Method: Baking and Stovetop
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 3/4 cup milk
• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon black pepper
• Salt to taste

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Gradually add the milk, stirring until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough in half and pat again. Repeat this folding and patting process 2-3 more times.
6. Cut out biscuits using a 2-inch round cutter. Place the biscuits on an ungreased baking sheet.
7. Bake for 12-15 minutes, or until golden brown.
8. While the biscuits bake, cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off most of the grease, leaving about 2 tablespoons in the skillet.
9. Sprinkle the 1/4 cup of flour over the cooked sausage and stir to combine. Cook for 1 minute.
10. Gradually whisk in the 2 cups of milk until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
11. Season the gravy with black pepper and salt to taste.
12. Serve the warm biscuits smothered in sausage gravy.

Notes

• For extra flaky biscuits, ensure your butter and milk are very cold.
• You can use a cast-iron skillet for cooking the sausage and making the gravy for even better flavor.
• This recipe is a great base; consider it for your meal planning when you want a satisfying start to the day.

Nutrition

• Serving Size: 1 biscuit with 1/4 cup gravy
• Calories: 450
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 50mg