Southern-Style Biscuits and Gravy are the ULTIMATE Southern comfort breakfast! Fluffy, buttery biscuits are topped with a creamy white sausage gravy and make a perfect weekend meal.
Oh, you’re looking for a decadent breakfast to cook for family and friends?
Look no further than this recipe, y’all.
Before I launch into a story, though, I have to admit that this was originally meant for my Southern style and fashion blog, Delightfully Southern. Due to life and other circumstances, posting has since stopped over there, and I figured there would be nothing wrong in sharing this with y’all, as I’ve heard somebody loves the sound of it and really wants to learn how to make this. And I’m sure there are others of y’all out there, too.
Biscuits and Gravy.
It’s a Southern breakfast staple, and it is absolutely delicious, decadent and kind of ridiculous. And if you’re going to make this dish? Don’t try to cut calories and use low fat sausage.
Why, you ask?
It messes up the gravy. Once upon a time, I thought that would be a good idea, and it wasn’t. Oh, it absolutely was not.
Take my word for it, friends, and learn from my mistakes.
If you’re whipping up this brunch favorite, dedicate yourself to going all out in the making of it and follow the principle I’ve learned in recent years: Moderation.
After years of doing it wrong, I now know that biscuits and gravy are all about moderation for me — loading up one biscuit (instead of the three I was eyeing) with just enough gravy and then savoring those flavors throughout breakfast and not going back for seconds or thirds like I used to.
I love them, and I think y’all will, too, especially if you keep the same mindset because nobody wants to be a Biscuits and Gravy zombie after they’ve just eaten half a pan of both… (Trust, y’all.)
Interested in taking a walk on the Southern side for breakfast?
Here’s how you can make your own:
Southern-Style Biscuits and Gravy
- 2 cups unbleached all-purpose flour
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1 1/4 cups heavy whipping cream
- Unsalted butter for finishing
White Sausage Gravy
- 1 16 oz . package breakfast sausage (full fat)
- 2 1/2 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 2 1/4 cups skim milk
- 3/4 cup heavy whipping cream
- 1/2 teaspoon freshly cracked black pepper
- Hot sauce (to taste, if you're into that kind of thing)
Make the Biscuits
Preheat the oven to 450°F.
Select your baking pan. Nathalie and Cynthia recommend the following: “For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other tay tender but rise while baking. For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.”
Whisk your flour, salt and baking powder together until incorporated. This is your homemade self-rising flour!
Pushing the dry ingredients up against the sides of the bowl, form a hole for pouring the wet ingredients into, and pour in a cup of the heavy whipping cream, and stir with a rubber spatula, using circular motions to pull the flour into the cream. Mix until the dry ingredients are moistened and the dough begins to pull away from the bowl. (If the mixture still has lots of flour remaining, pour in your reserved 1/4 cup of heavy whipping cream in by the tablespoon until all the flour has been incorporated into the dough. You don’t want your dough to be too wet, so do this slowly and try not to overmix your batter.)
Lightly sprinkle a board or another clean surface with flour. Turn the dough out onto the dough and cover lightly with flour. Using floured hands, fold the dough in half, and pat it out into a 1/2″ thick round. Flour again if necessary, as you don’t want your biscuits sticking to the surface, then fold in half again, reforming into another round.
Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter. Transfer the biscuits to your baking sheet. (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)
Bake the biscuits for 10-14 minutes or until golden brown on top.
Remove from the oven and lightly brush with butter. Turn the biscuits out upside down on a plate to cool, then serve warm!
Make the Gravy
While the biscuits are cooking, it's time to make your gravy!
In a medium-sized pan, brown the sausage over medium-high heat.
Once the sausage has cooked through, remove from the pan while leaving the grease (this is SO IMPORTANT, y'all!), and add the butter.
After the butter is melted and combined with the fat from the sausage, sprinkle in the flour, mixing the fat and flour together into a roux. Stir constantly until light brown.
Lower the heat to medium-low, and whisk in the milk and heavy whipping cream. Cook until thickened.
Season the roux and milk mixture with black pepper, then add back in the sausage.
Simmer for 12-15 minutes, then enjoy warm over homemade biscuits.
Recipe NotesBiscuit recipe adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart.