11 June 2015

Biscuits and Gravy - A Southern Comfort Food Classic

Biscuits and Gravy / www.delightfulrepast.com

Biscuits and Gravy, with or without a side of eggs (I like mine scrambled), makes a classic Southern breakfast or breakfast-for-dinner. If you fear sausage gravy is just a heart attack waiting to happen or think you don't like it because it's too greasy, I'm here to tell you it doesn't have to be.

Contrary to popular belief, it only takes about 2 tablespoons of fat to make a generous quantity of sausage gravy. So you can relax and have it more often. Perfect for a weekend breakfast, it comes together quickly enough to be a great weeknight dinner as well.

I like to make the biscuits, start the gravy, then pop the biscuits in the oven. While the gravy's bubbling away, cook some eggs. If you've frozen a batch of my unbaked Homemade Freezer Biscuits, breakfast or dinner is really a snap! 

Whenever I do a Southern classic (like Cream Gravy), I like to point out that I'm "half Southern on my Daddy's side," but even my not-even-half-Southern husband loves it, too! Do you like breakfast-for-dinner? 


Biscuits and Gravy / www.delightfulrepast.com
  
Biscuits and Gravy

(Makes six 2-biscuit servings)

The Biscuits

(Makes 12 biscuits)

2 dip-and-sweep cups (10 ounces/ grams) unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons (2.5 ounces/ grams) unsalted butter, cold, cut into 1/2-inch cubes
2 teaspoons cider vinegar
3/4 cup milk

The Gravy

(Makes about 2 1/2 to 3 cups)

1/2 pound (8 ounces/227 grams) bulk breakfast sausage
1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour
3 cups (24 fluid ounces/710 milliliters or grams) milk (may use 1 cup of chicken broth in place of 1 cup of the milk)
1/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper

1 Preheat oven to 500F/260C/Gas10. Lightly spray an insulated baking sheet with cooking spray. In 1-cup glass measure, stir together vinegar and milk; let stand for a few minutes while proceeding with recipe. Whisk together the dry ingredients in a large bowl. With your fingers or a pastry blender or two knives, cut in the cold butter until the mixture looks like coarse crumbs with some bigger chunks remaining. Pour soured milk (or buttermilk) over flour mixture and gently mix until just combined. If more liquid is needed, just add plain milk a little at a time.

Note: If you're using a regular, non-insulated baking sheet, you should probably use a lower oven temperature, 425F/220C/Gas7, and increase the baking time to 12 to 15 minutes.

2 On a lightly floured surface, gently pat the dough into about a 3/4-inch-thick 6x8-inch rectangle. Cut into 12 square biscuits, and then gently round each biscuit by hand or leave square. (If you use a round biscuit cutter, you either waste dough or have some tough biscuits made from re-rolled dough.) Place about 2 inches apart on the insulated baking sheet and bake for about 10 minutes or until golden brown. When I remember to do it, I brush the tops of the biscuits with a little milk before baking. It makes them pretty!

3 In skillet over medium heat, cook sausage, breaking it up into crumbly little bits. I like to cook it until browned. Drain off all but about 2 tablespoons* of fat. Sprinkle the flour over the sausage and cook, stirring, until the flour is absorbed and has had about 1 or 2 minutes of cooking.

* If you're not sure what that looks like, just drain off all the fat and measure 2 tablespoons back into the pan.

4 Whisk in the milk (and broth, if using). Turn heat to low and continue stirring until mixture is thickened and bubbly, about 5 to 10 minutes. 

5 Stir in salt and pepper. If you like thicker gravy, cook a little longer. If you like thinner gravy, add milk or broth a tablespoon at a time until it's just the way you like it. Taste and adjust seasoning.

6 Split the biscuits and place on six plates. Divide the gravy among the 12 biscuit bottoms; top with the biscuit tops. 

45 comments:

Cranberry Morning said...

Gravy of any kind just doesn't appeal to me, but those biscuits look amazing, Jean! Just perfect.

Jean | DelightfulRepast.com said...

Thanks, Judy! Everybody does love my biscuits. I think it's the flavor from the butter and the texture -- crusty on the outside, tender on the inside.

Thomas "Sully" Sullivan said...

I agree with Cranberry Morning, gravy doesn’t do a thing for me (except make me laugh when it’s used to describe a cannibal – “…someone who serves their fellow man…with gravy”). However, a good biscuit (or English muffin) dipped in melted butter supplies the proper moisture. If it’s an English muffin, jam assimilates well. And if you want breakfast to last into afternoon, layer some crunchy peanut butter between the melted butter and the jam. Then try to sing “Long Tall Sally” or whistle “Ave Maria.”

Jean | DelightfulRepast.com said...

It's hard to believe there are people who don't like gravy, but I know you're one of them, Sully. When we had this, I saved a biscuit for butter and jam for dessert. Heaven! Peanut butter? Love it, but have never tried it on a biscuit or English muffin. Yet!

Jess said...

I totally pinned this! It sounds so delicious!

Thanks for joining Cooking and Crafting with J & J!

Jean | DelightfulRepast.com said...

Jess, thank you! Much appreciated!

Linda Kay said...

Love my biscuits and gravy. Just a note that I do cook the whole pound of sausage, but reserve at least half of it for a later time in the freezer. And I use the Grands biscuits.

Jean | DelightfulRepast.com said...

Linda, that's a good idea to cook a pound of sausage and freeze half for next time! Anything to cut down on messes is fine by me!

Julie's Lifestyle said...

Hi Jean, I love biscuits and gravy! Thanks for sharing this wonderful recipe to make them at Cooking & Crafting with J & J. We hope you will share more of your recipes again!
Julie

Jean | DelightfulRepast.com said...

Julie, thanks! I can cook, but I am no crafter -- all thumbs! I'm going to peruse your blog and pick out a project to try!

The Joy of Home with Martha Ellen said...

Jean, we love chip beef gravy at our home. It's my husbands favorite breakfast, even though I have not made it in a long time. I love breakfast for dinner! ♥

Jacquelineand.... said...

I love breakfast for dinner, and love biscuits and gravy as well. Sadly, the Great Scot refuses to eat them -- I think the idea of sausage gravy on 'biscuits' squicks him. He does love grits, however. Go figure!

Jean | DelightfulRepast.com said...

Martha Ellen, thank you! My mother, not Southern, used to make a gravy like this with ground beef and put it over mashed potatoes.

Jean | DelightfulRepast.com said...

Jacqueline, these guys of ours do have their little picky ways, don't they?!:D

Pat said...

My favorite breakfast! I love going for breakfast at Cracker Barrel and I always have to have biscuits and gravy.... and eggs.... and hash brown casserole... and sausage. All low-fat, low cal of course. :)

Jean | DelightfulRepast.com said...

Pat, thanks. I haven't been to a Cracker Barrel in years -- but I remember having such a good time, eating greens and visiting the gift shop and sitting in the rockers on the front porch. It was somewhere in West Virginia.

My Garden Diaries said...

We so enjoy eating this but would you believe I have never tried to make it!?! I think I have always been intimidated but after seeing how delicious yours are and reading through your recipe I think I can do it!! Great work my friend! Wishing you an outstanding Friday! Nicole xo

Parsimonious Perfection said...

As always, a classic done with wonderful flair. It looks delish...love the pepper....I am such a fan of a good amount of pepper in this type of dish. I don't usually crave breakfast for dinner, but I will have a dinner-heavy meal for brunch! Think steak, eggs, potatoes, and toast! ;)

Angie Schneider said...

I have never had biscuit and gravy for the breakfast..this is just fascinating and it surely looks very delicious, Jean.

April J Harris said...

I was just talking to someone about classic Southern biscuits and gravy and thinking I needed a great recipe, Jean! Yours looks scrumptious - and I love your Freezer Biscuits too. I'm on (not very good) airport wifi at the moment so can't pin but I'll be popping back to pin and share your post :-) Thank you for being a part of the Hearth and Soul hop.

Jean | DelightfulRepast.com said...

Nicole, thanks! I think you'll find it really easy, but just let me know if you run into any problems or have any questions!

Jean | DelightfulRepast.com said...

Thanks, PP! I put loads of pepper on everything, but some things, like this, really call for it, I think.

Jean | DelightfulRepast.com said...

Thank you, Angie. I suppose it might be one of those things you don't see outside the US.

Jean | DelightfulRepast.com said...

April, thank you! I hope you'll make it soon and let me know how it turned out for you.

Anonymous said...

The biscuits and gravy do look delicious...probably for lunch for me...
Never head of buscuits and gravy...

Jean | DelightfulRepast.com said...

Thanks, Anonymous!

Mildred said...

We do enjoy gravy and biscuits! You are making me hungry!

Stephanie said...

Biscuits and gravy...definitely a favorite of mine :) I just popped some bisuits in the oven to go with our potato soup tonight and I'm guessing I will have a few left over which means...I should make bisquits and gravy for breakfast tomorrow! :)

Thanks for the inspiration, sweet Jean, and thanks for sharing with Roses of Inspiration. Happy weekend to you!

Jean | DelightfulRepast.com said...

Thanks, Mildred -- I love making people hungry!

Jean | DelightfulRepast.com said...

Oh, Stephanie, that would be perfect! And I know you will present it beautifully!

Pat said...

Ok I'm going to try cooking your hash browns today. Never been able to do it before. Let you know how it goes :)

Jean | DelightfulRepast.com said...

Pat, I'm so excited! Don't forget to let me know how it goes. Just remember -- the key is patience, it's one dish you can't rush.

Cheryl said...

Jean, my husband and I just returned from eating "fajitas for two" at a local Mexican restaurant and I couldn't eat another bite. But that did not keep me from salivating when I saw your biscuits and gravy! Yum!!

(Like you, I can't imagine that there is someone who doesn't love gravy!) :)

Cheryl said...

P.S. Your comment about my painting the highboy had me laughing out loud!! :D

Jean | DelightfulRepast.com said...

Oh, Cheryl, that's so sweet! And there's no such thing as too much gravy! My great-grandmother (from Virginia) used to say "I've made enough gravy to float a battleship down the Mississippi."

Jean | DelightfulRepast.com said...

Cheryl, step awaaay from the highboy, or I will follow through! ;-)

Linda said...

They look and sound scrumptious! The presentations are gorgeous. :)

Jean | DelightfulRepast.com said...

Thank you, Linda! I worried that sausage gravy just wasn't going to be photogenic enough! :D

Maureen | Orgasmic Chef said...

When I moved to Tennessee from Maine back in the dark ages, I'd never seen sausage gravy. My then mother-in-law was less than a great cook and I thought I was going to gag. It took a year or so before I'd try it after that experience but I not only learned to love it but to make it as well. :)

Yum!

Jean | DelightfulRepast.com said...

Maureen, I know exactly what you mean! When you have something for the first time and it's a bad version, it can put you off something for years!

Sippity Sup said...

My mom used to add something spicy to this dish and call it Biscuits and Red Eye Gravy! Fond memories. Thanks GREG

Jean | DelightfulRepast.com said...

Greg, thanks! I love that you have that fond memory of your mom's cooking.

Daniela said...

My dear new friend, you have to know that I do love cooking and I find your blog so very interesting, the recipes you share are all so delicious and ... temptating !

Thank you for visiting me, your words made my day!
With gratitude

Dany

Jean | DelightfulRepast.com said...

Thanks, Dany! I do hope you'll come back and see my recipes every week (I post on Thursdays). I'll definitely be visiting yours!

Daniela said...

Be sure :)
See you next Thursday, then!
Thanks again ❤

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