Being originally from the North, Biscuits and Gravy was not something I’d ever heard of (never mind eaten) until after I’d moved to South Carolina as an adult. My husband was also born in the North but was raised in the South and as you can see where this is heading – he absolutely LOVES biscuits and gravy.
It’s by far his most favorite breakfast and I try to make it for him about once a month. When I first moved to South Carolina however, he would usually make this dish himself but used a packet of dry gravy mix. One day I asked why he made his gravy from a packet when a real milk gravy was so simple to make from scratch – not to mention tasty!
Well, as you can imagine, those packet days are long since gone and from scratch is his new norm for this biscuits and gravy meal.
But the story doesn’t end there because my arch nemesis is… the biscuit!
And while we have sufficed for many years with using the frozen biscuits that I can pop into the oven, I have really wanted to make him fresh, from scratch, biscuits to go with his homemade sausage gravy.
I don’t know what it is but my biscuits always, without fail, turn into hockey pucks. My dutiful husband eats them like a champ.
But for a while, I just completely gave up on the idea of even trying to master the biscuit until recently when the idea crept back into my thoughts.
My feeling is if I can make a tasty scone, and a scone is essentially a biscuit, that I should be able to make a biscuit! So this is yet another try – and while they are not perfect by any means, they are tasty, soft, and delicious. Nothing at all like the hockey pucks of my past!
Which is great because this sausage gravy recipe is so easy and delicious that they make a great pair. Best yet for me is that they are so simple to make and rather than worrying about using a round cutter and having extra dough end up as waste,
I just patted the dough out into a 9″ x 9″ square and sliced the dough into thirds in each direction creating 6 square biscuits which leaves absolutely no waste!
I like my biscuits and gravy topped with a poached or a very over easy egg. It’s to die for!
We normally pair this dish with fresh fruit although if you aren’t watching your carbs, you might like it with some potato casserole or hash browns.
Like your saw mill gravy on Country Fried Steak? You’re in luck – you can find the recipe here.
Biscuits and Gravy
- For the Biscuits
- cooking spray
- 2 cups All purpose Flour
- 3 1/4 teaspoons baking powder
- 1/2 tsp baking soda
- 1/4 cup vegetable shortening
- 1 cup buttermilk
- For the Gravy
- 1/2 lb breakfast sausage
- 1/4 cup flour
- 3 cups whole milk
- 1/4 tsp salt
- 1 tsp cracked black pepper , more or less to taste
- Preheat the oven to 450°F.
- Lightly spoon the flour into the dry measuring cup and level with a knife. Combine the flour with the baking powder, baking soda and salt in a large bowl and stir to combine.
- Next cut in the vegetable shortening with a pastry cutter, fork or two knives until it resembles a fine crumb.
- Add the buttermilk and stir until just moist.
- Turn the dough out onto a well floured surface (it will be sticky) and knead it lightly five times.
- Pat the dough into a rectangle of 1/2" thickness. Cut with a large, round cookie cutter or slice with a knife into 6 biscuits.
- Place on a baking pan prepared with non stick cooking spray and bake for 10 minutes at 450°F or until golden brown.
- Crumble and then brown the sausage over medium-high heat until fully cooked. Reduce the heat to medium-low. Sprinkle the flour over the sausage and stir until the sausage soaks up the flour. The meat will look very dry.
- Turn up heat to medium-high and pour in the milk. Add the pepper and salt, to taste. Stir until gravy is very thick, about 10 minutes. If the gravy gets too thick, add a little more milk to thin it to your desired consistency. Serve atop biscuits
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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