Flaky buttermilk biscuits smothered in a rich, peppery sausage gravy, a beloved Southern American breakfast staple.
Biscuits and gravy is a cornerstone of Southern breakfast, its two components — tender, flaky buttermilk biscuits and a rich, black pepper-forward sausage gravy — coming together into a dish that's warming, filling and unfussy. The biscuits depend on cold butter cut into the flour and minimal handling to develop tender, distinct layers, while the gravy starts with browned breakfast sausage, its rendered fat forming the base of a simple roux thickened with milk. Ladled generously over split, warm biscuits, the gravy should be thick enough to hold its shape on the plate but still pourable, seasoned aggressively with black pepper, the flavor that gives this dish its distinctive character.
Serves 4
Whisk flour, baking powder and salt, then cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Stir in cold buttermilk just until the dough comes together; do not overmix.
Pat the dough into a 1-inch thick rectangle, fold it over itself once or twice, then cut into rounds and bake at 220C/425F for 15-18 minutes until golden.
Handle the biscuit dough as little as possible — overworking it develops too much gluten and results in tough, dense biscuits instead of flaky ones.
While the biscuits bake, cook the breakfast sausage in a skillet, breaking it up, until browned, about 8 minutes.
Sprinkle flour over the cooked sausage and its fat, stirring and cooking 2 minutes.
Gradually whisk in milk, cooking and stirring until the gravy thickens, about 8-10 minutes; season generously with black pepper and salt.
Split the warm biscuits and ladle the sausage gravy generously over the top.
Keep the butter and buttermilk cold, and handle the dough as little as possible — this is the secret to genuinely flaky, tall biscuits.
Season the gravy generously with black pepper; this dish traditionally leans quite peppery, more than most other American gravies.
Use the fat rendered from the sausage for the roux rather than draining it off — it's a major source of the gravy's flavor.
A version made with country ham instead of sausage is popular in some regions.
Adding a pinch of cayenne to the gravy gives extra warmth.
Some households serve the gravy over toast instead of biscuits when short on time.
Store biscuits and gravy separately; biscuits keep at room temperature for a day or refrigerated for 3 days, and gravy keeps refrigerated for 3 days, reheated gently with a splash of milk to loosen it.
Biscuits and gravy has deep roots in Southern Appalachian cooking, developed as an inexpensive, filling breakfast using pantry staples and the readily available pork of the region, and it remains one of the most beloved comfort breakfasts across the American South.
Yes, they freeze well unbaked; freeze the cut rounds on a tray, then bake directly from frozen, adding a few extra minutes.
Whisk in a bit more warm milk, a little at a time, until it reaches your preferred consistency.
The dough was likely overworked, or the butter wasn't cold enough — keep everything cold and handle the dough minimally.
Per serving (400g / 14.1 oz) · 4 servings total
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