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These down-home Southern Biscuits and Gravy take breakfast comfort to another level. When I whip up this dish, I can't help but think about those lazy Sundays at grandma's place. There's nothing quite like soft, airy biscuits covered in thick, savory sausage gravy—it's basically happiness on a plate.
Why You'll Love This Tasty Recipe
What makes this so great is how basic ingredients come together for knockout flavor. The way those biscuits drink up all that hearty gravy is something special. You can kick up the heat or keep it tame, and the whole thing's done quick—perfect whether it's a slow Saturday morning or you're doing breakfast foods for your evening meal.
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 usually grab Jimmy Dean, though any morning sausage does the trick.
- All-Purpose Flour: This is what gives your gravy body—try Wondra for extra silkiness.
- Whole Milk: Brings that rich creaminess we all want.
- Kosher Salt and Black Pepper: Just enough to let everything taste its best.
- Cayenne Pepper or Red Pepper Flakes: Toss in a tiny bit for some subtle heat if that's your thing.
- Optional Garnishes: A sprinkle of fresh parsley adds a nice pop of color.
Step-by-Step Instructions
- Step 1 - Prepare the Biscuits
- Make biscuits from scratch or just open that store-bought tube—we won't tell anyone.
- Step 2 - Cook the Sausage
- Heat up your pan, break that sausage into chunks, and cook until it's nice and brown—don't drain all the fat, that's flavor gold.
- Step 3 - Make the Gravy
- Dust your cooked meat with flour, give it a quick stir, then pour milk in gradually while stirring until everything thickens up nicely and gets those seasonings just right.
- Step 4 - Serve the Dish
- Cut open those hot biscuits, pour gravy all over them, maybe add some parsley on top if you're feeling a bit fancy.
Make It Your Own
I'll switch to hot sausage when I want some fire or grab turkey sausage to trim calories. Ground beef makes a nice switch-up too. A dash of garlic or onion powder really wakes things up, and you can even go meatless if that's more your speed.
Great Side Options
We like to balance this hearty meal with some sweet fruit—strawberries, honeydew or oranges cut the richness nicely. A cold smoothie feels like a good choice, or just go all out with some crispy potatoes on the side. This gravy makes everything taste better anyway.
Saving For Later
Keep your gravy away from your biscuits in the fridge if you've got extras. When hunger strikes again, warm that gravy slowly with a little extra milk splashed in. Heat those biscuits in the oven to get them crispy again instead of soggy.
Quick Answers
What's the best sausage? Regular breakfast type works great but feel free to experiment. Need it gluten free? Just swap in cornstarch and GF biscuits. Making it vegetarian? Plant-based sausage does the job nicely. Lumpy gravy? Don't panic—just keep stirring and add milk bit by bit to smooth everything out.
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Frequently Asked Questions
- → What biscuits are best?
- Homemade, mix-based, or store-bought biscuits all work. Layered flaky ones are a great choice.
- → Why is whole milk better?
- It makes your gravy richer and creamier. Lower fat options may end up less tasty.
- → Should I save sausage grease?
- Definitely! The grease enhances the gravy's flavor and adds a savory depth.
- → How do I spice it up?
- Toss in cayenne or red pepper flakes for a kick. Adjust to your heat preference.
- → Which flour should I use?
- Wondra's great, but any all-purpose flour will do just fine too.