Biscuits and Gravy

My grandmother's kitchen in Georgia always smelled like flour and butter on Sunday mornings. She taught me that good biscuits happen when you stop worrying and start trusting your hands. The first time I made gravy on my own, I burned the flour and had to start over three times before getting that silky consistency she made look effortless. Now it's the one breakfast that makes everyone linger at the table longer than usual.

Last winter, my neighbor came over unexpectedly while I was making breakfast. She ended up staying for two hours, just eating and talking while the snow fell outside. That's when I realized this isn't just food—it's an invitation to slow down and connect. The gravy needs patience, and maybe that's the point.

Ingredients

• All-purpose flour: The backbone of both biscuits and gravy—scoop it lightly, don't pack it down
• Cold butter: Those tiny butter pockets melting in the oven create the flaky layers that make biscuits unforgettable
• Buttermilk: Its tang tenderizes the dough and adds depth you can't get from regular milk
• Breakfast sausage: The seasoning in the sausage builds the foundation of flavor for the entire gravy
• Whole milk: Necessary for that rich, creamy texture that clings perfectly to each biscuit half
• Freshly ground black pepper: Don't be shy here—the heat cuts through the richness and wakes everything up

Instructions

Get your oven ready:

Preheat to 450°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly distributed

Cut in the butter:

Work cold cubed butter into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-sized pieces remaining

Add the buttermilk:

Pour in cold buttermilk and stir gently just until the dough comes together—some dry spots are okay

Shape the biscuits:

Turn dough onto a floured surface, pat to 1-inch thickness, fold over itself a couple times, then cut with a 2.5-inch biscuit cutter

Bake until golden:

Place biscuits close together on the baking sheet and bake 12 to 15 minutes until they're beautifully browned

Start the gravy base:

Cook the crumbled sausage in a large skillet over medium heat until browned and cooked through

Make the roux:

Sprinkle flour over the sausage and stir constantly for 1 to 2 minutes so it loses its raw taste

Add the milk:

Pour in milk gradually while stirring to prevent lumps, then bring everything to a gentle simmer

Season and thicken:

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

Bring it together:

Split the warm biscuits in half and spoon that hot sausage gravy generously over the top

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My daughter now requests this for breakfast on her birthday every year. She stands on a stool next to me, cutting out biscuits and asking questions about everything. Those moments became tradition without anyone deciding they would.

The Secret to Rising High

Placing biscuits close together on the baking sheet helps them rise taller because they support each other as they bake. The sides that touch stay soft and steamy, while the exposed edges get wonderfully crisp and golden. It's like they're baking in a little community.

Gravy Consistency Matters

If your gravy turns out too thick, add more milk a splash at a time until it loosens up. Too thin? Let it simmer a few more minutes, and remember it will continue thickening off the heat. You want it thick enough to coat a spoon but still pourable.

Make-Ahead Magic

Biscuits freeze beautifully baked or unbaked, and the gravy reheats like a dream with a splash of milk. That means you can have Saturday morning comfort on a hectic Tuesday without starting from scratch.

• Cut unbaked biscuits and freeze them on a sheet before transferring to a bag
• Reheat frozen baked biscuits at 350°F for 10 minutes to refresh them
• Store gravy in the fridge for up to three days and reheat slowly

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Some recipes are just recipes, but this one's a memory waiting to happen. Hope your kitchen fills with laughter and the smell of comfort soon.

Frequently Asked Questions

→ What makes biscuits flaky?

Cold butter cut into flour creates small pockets of fat that melt during baking, producing flaky layers. Handle the dough minimally and keep ingredients cold for best results.

→ How do I prevent lumpy gravy?

Whisk flour into the cooked sausage until fully absorbed, then gradually add milk while stirring constantly. This technique ensures smooth, creamy results every time.

→ Can I make biscuits ahead of time?

Bake biscuits up to 2 days in advance and reheat in a 350°F oven for 5-10 minutes. Prepare gravy fresh and reheat gently before serving.

→ What type of sausage works best?

Breakfast sausage in pork or turkey, either mild or spicy depending on preference. The fat content helps create a rich, thick gravy base.

→ How do I store leftovers?

Store biscuits and gravy separately in airtight containers. Refrigerate up to 3 days. Reheat biscuits in the oven and gravy on the stovetop, adding a splash of milk if needed.

→ Can I freeze this dish?

Freeze baked biscuits for up to 3 months. Gravy can be frozen for 2-3 months; thaw overnight in the refrigerator and reheat slowly while stirring.