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These down-home Southern Biscuits and Gravy take me back every time. When I whip them up, I can't help but remember those cozy mornings at grandma's place. There's just something about fluffy, buttery biscuits drenched in that thick, savory sausage gravy that feels like coming home.
Why You'll Love This Classic Breakfast
What makes this dish so wonderful is how everyday ingredients turn into something truly special. I'm always amazed at how the biscuits drink up that velvety gravy. You can kick up the heat or keep it tame, and it's all done so fast - perfect for slow Sunday mornings or when dinner calls for breakfast vibes.
Ingredients for Biscuits and Gravy
- Biscuits: Making your own is fantastic but let's be real - the ones from the tube work just fine too.
- Ground Sausage: I typically grab Jimmy Dean, though any type of breakfast sausage does the trick.
- All-Purpose Flour: This gives our gravy that perfect thickness (Wondra flour creates extra silkiness).
- Whole Milk: The secret to that luscious, rich texture.
- Kosher Salt and Black Pepper: Just enough to make everything pop with flavor.
- Cayenne Pepper or Red Pepper Flakes: Toss in a dash for some gentle heat if that's your thing.
- Optional Garnishes: A sprinkle of fresh parsley adds a nice color pop.
Step-by-Step Instructions
- Step 1 - Prepare the Biscuits
- Go ahead and make your favorite biscuit recipe or simply crack open a tube of store-bought dough, we won't tell anyone.
- Step 2 - Cook the Sausage
- Warm up your skillet, break that sausage into chunks, and brown it thoroughly, making sure to keep some of those flavorful drippings in the pan.
- Step 3 - Make the Gravy
- Dust your cooked sausage with flour, let it toast for about a minute, then gradually pour in milk while stirring until you've got that dreamy, thick consistency, then add seasoning to taste.
- Step 4 - Serve the Dish
- Break open those hot biscuits, pour on plenty of gravy, and maybe add some parsley on top if you're feeling extra.
Custom Twists
I sometimes swap in hot sausage when I want more zing, or turkey sausage to lighten things up. Regular ground beef works nicely too. A bit of garlic powder takes it to another level, and you can even try plant-based options if meat isn't your thing.
Great Side Dishes
We always enjoy some fresh fruit alongside this hearty meal - strawberries, honeydew or oranges cut the richness perfectly. A cold fruit smoothie feels like a smart choice, or go all-out with some golden hash browns. Anything goes with these loaded biscuits and gravy.
Storing Leftovers
Keep your gravy and biscuits in different containers in the fridge. When hunger strikes again, warm the gravy gently on low heat, adding a little milk to loosen it up. Toss those biscuits in the oven for a few minutes to get them nice and toasty again.
Quick Answers
What's the best sausage? Traditional breakfast sausage works great but feel free to experiment. Need it gluten free? Switch to cornstarch and GF biscuits instead. Making it vegetarian? Meat alternatives can work wonderfully. Lumpy gravy? Just keep stirring as you add milk bit by bit and it'll turn out smooth.
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Frequently Asked Questions
- → Why should the meat warm up first?
- Letting it warm to room temp means the tenderloin cooks evenly all the way through.
- → Why is resting the meat important?
- Let it sit for 10-15 minutes to let the juice settle for every slice to be flavorful and moist.
- → What side dishes go well?
- Great with mashed potatoes, roasted broccoli, honeyed carrots, garlic potatoes, or Brussels sprouts.
- → Do I need a thermometer?
- Definitely! It’s crucial to get the exact internal temp for the perfect tenderness and doneness.
- → Can I prep this beforehand?
- You can mix up the garlic herb butter, but for the best result, cook the tenderloin fresh.