When it comes to classic American breakfast dishes biscuits and gravy is up there with pancakes or scrambled eggs. This down home dish has been beloved by many generations and was a favorite with cowboys eating from a chuck wagon. Now this staple recipe is a wonderful reminder of mornings with the family eating this creamy, warm, buttery breakfast.
For this recipe a simple buttermilk biscuit recipe does the trick perfectly. You can use whatever biscuit recipe you love (or even canned), but don’t go for any recipes that have a sweet tinge to them like honey butter biscuits. These need to be flaky, golden, and savory.
I used my handy baking mat to roll these out on and a vintage biscuit cutter to cut them out. The trick is to not twist the cutter as that can seal the ends and destroy the layers you folded into the dough.
If you don’t feel like rolling out dough and cutting biscuits you can use this butter swim biscuit recipe instead. These are square biscuits that get baked in a pan of butter- very tasty!
Now for the gravy. First the sausage is browned then we make a roux in the same pan. You want to get a roll of bulk breakfast sausage that you love the taste of. However stay clear of anything maple flavored as it can add an unusual flavor to this classic recipe. I like to buy the spicy kind sometimes for added kick.
Once you have your roux base then slowly whisk in some whole milk. Skim or 2% just doesn’t taste the same so stick with whole milk if you can.
Many people season the gravy with only salt and pepper, but I’m going to share something with you that I learned from a friend in high school. She always made the best biscuits and gravy and people always asked her about her recipe. She added a pinch of either curry powder, white pepper, or cayenne pepper to the gravy. Sometimes she added all 3 when she was feeling feisty!
I included these spices in the recipe but leave out or add in whichever of these spices you want to. I do think it’s better with just a little kick to the gravy, though.
Between the spices and if you use a cast iron skillet, your gravy can darken a bit -but this is normal.
Split your golden, fluffy biscuits open, top with the generous spoonfuls of gravy, and enjoy a hearty breakfast that’s perfect for slow Sunday mornings and family get togethers- just like in the old days.
Classic Biscuits and Gravy
For the biscuits:
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 6 tablespoons cold unsalted butter, cubed
- 1 cup buttermilk, plus more for brushing
For the gravy:
- 12 oz bulk breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- salt and black pepper to taste
- 1/4 teaspoon curry powder
- Pinch cayenne or white pepper
Preparation
- Preheat oven to 450˚F. Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in butter or pulse together using food processor. Stir in buttermilk. Dough will be very shaggy.
- Knead and roll out dough on floured work surface to 1/2” thickness, rotating dough as you go to build layers. Use 2” or 2.5” diameter round cookie or biscuit cutter to cut out biscuits, without twisting the cutter.
- Place on baking sheet. Brush each one with buttermilk. Bake for 10-15 minutes or until risen in height and golden brown on top.
- While biscuits are baking brown sausage over medium heat in large skillet, cooking about 8 minutes or so. Remove cooked sausage from pan using slotted spoon.
- Add flour to skillet and cook for 1 minute, stirring often, until flour is thick and golden. Slowly whisk in milk and add spices.
- Simmer for 2 minutes and then add sausage.
- Serve 2-3 open biscuits on a plate and cover with gravy for each serving.
Recipe adapted from Food Network.