Biscuits and Gravy Southern Style

My grandmother could make biscuits in her sleep. She taught me on a rainy Sunday morning when I was twelve, her hands working flour and butter like they knew something mine did not. The kitchen smelled of burning butter and coffee, and I could not stop giggling when flour dusted my nose. That was the morning I learned food is about showing up.

Last winter, my roommate stumbled into the kitchen with messy hair and a craving for comfort. We made these biscuits while listening to old records, and she accidentally doubled the black pepper. The gravy had a kick that made our eyes water, but we ate the entire batch standing at the counter, dipping warm biscuits straight into the pan.

Ingredients

• 2 cups all-purpose flour: The foundation of tender biscuits, scoop and level instead of packing to keep them light
• 1 tablespoon baking powder: This is what creates the rise, make sure it is fresh by checking the expiration date
• 1/2 teaspoon baking soda: Works with the buttermilk for extra lift and a golden finish
• 1 teaspoon salt: Essential for flavor balance, do not reduce this or the biscuits will taste flat
• 1 tablespoon sugar: Just enough to enhance the natural sweetness and help browning
• 1/2 cup cold unsalted butter: Must be cold, cold butter creates those flaky layers we are after, cut into small cubes before starting
• 3/4 cup cold buttermilk: The acid reacts with baking soda for tenderness, if you do not have it, mix regular milk with vinegar and let it sit for 5 minutes
• 1 pound breakfast sausage: Mild or spicy depending on your preference, the quality of sausage matters here since it is the flavor base of your gravy
• 1/4 cup all-purpose flour: This thickens the gravy, sprinkle it evenly to prevent lumps
• 3 cups whole milk: Whole milk creates the richest gravy, though you can use lower fat if that is what you have
• 1/2 teaspoon freshly ground black pepper: Biscuits and gravy should have a noticeable peppery kick, do not be shy with this
• 1/4 teaspoon salt: Start here and adjust, the sausage already contains salt so taste first
• Pinch of cayenne pepper: Optional but recommended, it adds warmth without overwhelming heat

Instructions

Heat the oven:

Preheat to 450 degrees and line a baking sheet with parchment paper, this high temperature creates the best rise and a golden crust

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, salt, and sugar in a large bowl, making sure everything is evenly distributed

Cut in the butter:

Work the cold butter into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs, some pea-sized pieces should remain

Add the buttermilk:

Pour in the cold buttermilk and stir gently with a spoon or spatula just until the dough comes together, it will look shaggy and that is perfect

Fold and pat:

Turn the dough onto a floured surface, pat to one inch thick, fold it over itself two or three times, then pat again to one inch thick

Cut the biscuits:

Use a 2.5 inch cutter and press straight down without twisting, place them close together on the baking sheet so they rise higher

Bake until golden:

Bake for 12 to 15 minutes until they are tall and golden brown, let them cool slightly on the pan while you make the gravy

Brown the sausage:

Cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until it is fully browned and cooked through

Add the flour:

Sprinkle the flour over the sausage and stir constantly for one to two minutes, cooking out the raw flour taste

Stir in the milk:

Slowly pour in the milk while stirring, whisking to smooth out any lumps, bring to a gentle simmer

Season and thicken:

Add the black pepper, salt, and cayenne, let the gravy simmer for 5 to 7 minutes until it coats the back of a spoon

Serve immediately:

Split the warm biscuits and ladle the hot gravy generously over the top, this dish does not wait well so serve right away

Pin

These biscuits and gravy became a birthday tradition in my house. Every year, my sister requests them instead of cake, and we all stand around the stove taking turns with the whisk, fighting over who gets the last biscuit.

Making Ahead

You can cut the biscuits the night before and freeze them on the baking sheet, then bake straight from frozen, adding a couple extra minutes. The gravy actually tastes better if made ahead and reheated gently with a splash of milk.

Common Mistakes

Overworking the dough is the biggest mistake I see, resulting in tough biscuits instead of tender ones. Another error is twisting the cutter, which seals the edges and prevents rising.

Serving Ideas

While biscuits and gravy are a complete meal on their own, they pair beautifully with scrambled eggs and crispy bacon. Fresh fruit on the side cuts through the richness.

• Coffee is the traditional morning accompaniment here
• A simple green salad with vinaigrette balances the heaviness
• Leftover biscuits make excellent sandwich bread for lunch

Pin

There is something about this dish that slows down time, making even a Tuesday morning feel like a special occasion worth savoring.

Recipe FAQs

→ What makes Southern biscuits flaky?

Cold butter cut into the flour creates small pockets of fat that melt during baking, producing flaky layers. Handling the dough minimally and folding it over itself 2-3 times also helps develop distinct layers.

→ How do I prevent lumps in sausage gravy?

Whisk the flour into the browned sausage until fully absorbed, then gradually add the milk while stirring constantly. This allows the flour to dissolve evenly before the mixture thickens.

→ Can I make biscuits ahead of time?

Bake the biscuits up to 2 days in advance and store in an airtight container. Reheat in a 350°F oven for 5-7 minutes. The gravy can be made ahead and refrigerated up to 3 days—thin with additional milk when reheating.

→ What type of sausage works best?

Breakfast sausage patties or bulk pork sausage (mild or spicy) both work well. For authentic Southern flavor, choose sage-seasoned sausage. Turkey or chicken sausage can be substituted for a lighter version.

→ Can I freeze the biscuits?

Yes, freeze unbaked biscuit rounds on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time. Baked biscuits also freeze well for up to 3 months.

→ What sides pair well with biscuits and gravy?

Scrambled eggs, fresh fruit, crispy bacon, or home fries complement this hearty dish. For a lighter option, serve with a side salad or roasted vegetables.