Biscuits and Gravy Recipe
This biscuits and gravy recipe is comfort food at its best! Try this quick and easy southern biscuits and gravy recipe with homemade biscuits.
Servings: 8 servings
Calories: 267kcal
Equipment
- biscuit cutter or wide mouth Mason jar ring
Ingredients
- 1 pound breakfast sausage, hot or mild see notes for substitutions
- ⅓ cup all-purpose flour can use self-rising flour
- 3 ½ cups milk (whole or 2%)
- 1 tablespoon Worcestershire sauce
- 2 cups self-rising flour see notes for all-purpose flour
- 1 ½ cups heavy cream don't substitute milk, heavy cream is a must
- ½ teaspoon sea salt
Instructions
- Preheat oven to 475 degrees. Add sausage to skillet, breaking it up with a fork or hamburger masher. Brown the sausage meat over medium heat until it is no longer pink. Prepare biscuits while the meat is browning.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed (about 30 seconds).
- Empty bowl with dough onto a lightly floured counter and scrape out any remaining dough or flour from the bowl. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
- Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat the process.
- Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Finish sausage gravy while the biscuits are baking.
- Sprinkle 1/3 cup of flour evenly over the top of browned sausage. Stir to mix flour and sausage together and cook for 1 minute. Slowly add milk, a little at a time, stirring constantly. Add Worcestershire sauce, and continue stirring until sausage gravy is thick and creamy. If milk gravy gets too thick, add up to 1/2 cup of milk a little at a time.
- Biscuits are ready when they are golden on top. Let biscuits cool for 5 minutes. When ready to serve, cut a biscuit open and place it open-faced on a plate. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated. Serve warm.
Video
Notes
- You can use all-purpose flour in place of self-rising flour, with these additions: 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.
- When making gravy, let the flour cook in the sausage drippings for at least 1–2 minutes before adding the milk. This helps eliminate the raw flour taste and gives your gravy that rich, classic flavor!
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- Spicy: use hot breakfast sausage for the best spicy gravy.
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- Herb: Add freshly minced herbs to the biscuits dough for a tasty biscuit.
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- Turkey sausage biscuits and gravy: Substitute ground turkey or turkey sausage for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage to give it that traditional sausage taste.
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- Hamburger: Substitute ground beef for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage, along with a little beef bouillon for flavor.
- Store the biscuits in a sealed bag and keep them on the countertop for up to 3 days.
- The gravy should be cooled first, then transferred to a sealed container, and kept in the fridge for 3-4 days.
- Reheat the biscuits in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk if needed to thin it out a bit.
Nutrition
Serving: 1biscuit | Calories: 267kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 308mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
