Biscuits and gravy is a southern staple that has really grown onto my family and I over the years. Whenever we get together for brunch, this dish is a must. The biscuits are so buttery and flaky they’re hard to resist. When paired with the rich sausage gravy, the combination of flavors are outstanding. The biscuits are incredibly easy to make and you can even make the dough the night before and bake them in the morning. I personally love when my gravy has a lot of meat. If you prefer less meat, reduce the amount of meat to 1 lb instead 24 oz. 

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Ingredients for the biscuit dough:

4 1/2 cups flour

3 tbsp baking powder

1/4 tsp cream of tartar

1 tsp salt

1 Tbsp sugar 

1 1/2 cup butter

1 1/3 cup buttermilk

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Ingredients for the gravy:

24 oz breakfast sausage patties

4 tbsp butter 

5 tbsp flour

1 cup chicken stock

2 1/2-3 cups whole milk

1 egg

1/2 tsp pepper

Salt to taste 

Instructions:

1 . Sift the flour, salt, sugar, baking powder, and baking soda. 

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2 . Slice the butter into small cubes and cut it into the flour using a pastry cutter. Continue cutting until the butter is the size of peas. 

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3 . Whisk the egg and buttermilk together and mix it into the flour/butter mixture. Careful not to over-mix. 

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4 . Wrap the dough with plastic wrap and refrigerate for at least 1 hour or overnight. The longer the better. 

5 . Place the dough onto a floured surface and roll it out to 3/4 inch thick. 

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6 . Using a biscuit cutter, cut as many biscuits as you can. Gather the scraps together and roll it out to 3/4 inch thick again. Cut as many biscuits as possible once more.

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7 . Place the biscuits onto a cookie sheet and bake at 370 degrees Fahrenheit for 20 minutes or until golden brown. 

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8 . Meanwhile place the sausage patties in a skillet and begin breaking the meat apart with a wooden spoon. Keep the meat over high heat until fully cooked. (No grease needed in this step) 

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9 . Add the butter and stir until melted. Then mix in the flour.

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10 . Pour in the chicken broth and milk. Keep over medium heat for about 5-6 minutes.

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11 . Season with pepper and salt (optional). I prefer not to add salt since the sausage I used was salty enough. 

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Note: I prefer my gravy to have a lot of meat. If you like a runnier consistency, use only 1 lb. of sausage.

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5.0 from 1 reviews
Biscuits and Gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Ingredients for the biscuit dough:
  • 4½ cups flour
  • 3 tbsp baking powder
  • ¼ tsp cream of tartar
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1½ cup butter
  • 1⅓ cup buttermilk
  • Ingredients for the gravy:
  • 24 oz breakfast sausage patties
  • 4 tbsp butter
  • 5 tbsp flour
  • 1 cup chicken stock
  • 2½-3 cups whole milk
  • 1 egg
  • ½ tsp pepper
  • Salt to taste
Instructions
  1. Sift the flour, salt, sugar, baking powder, and baking soda.
  2. Slice the butter into small cubes and cut it into the flour using a pastry cutter. Continue cutting until the butter is the size of peas.
  3. Whisk the egg and buttermilk together and mix it into the flour/butter mixture. Careful not to over-mix.
  4. Wrap the dough with plastic wrap and refrigerate for at least 1 hour or overnight. The longer the better.
  5. Place the dough onto a floured surface and roll it out to ¾ inch thick.
  6. Using a biscuit cutter, cut as many biscuits as you can. Gather the scraps together and roll it out to ¾ inch thick again. Cut as many biscuits as possible once more.
  7. Place the biscuits onto a cookie sheet and bake at 370 degrees Fahrenheit for 20 minutes or until golden brown.
  8. Meanwhile place the sausage patties in a skillet and begin breaking the meat apart with a wooden spoon. Keep the meat over high heat until fully cooked. (No grease needed in this step)
  9. Add the butter and stir until melted. Then mix in the flour.
  10. Pour in the chicken broth and milk. Keep over medium heat for about 5-6 minutes.
  11. Season with pepper and salt (optional). I prefer not to add salt since the sausage I used was salty enough.
Notes
I prefer my gravy to have a lot of meat. If you like a runnier consistency, use only 1 lb. of sausage.