Biscuits and Gravy - A Southern Comfort Food Classic

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?

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Biscuits and Gravy

(Makes six 2-biscuit servings)

The Biscuits

(Makes 12 biscuits)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons (2.5 ounces/71 grams) unsalted butter, cold, cut into 1/2-inch cubes
2 teaspoons cider vinegar
3/4 cup (6 fluid ounces/177ml) 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.

Jean