Looking for the ultimate comfort food that captures the essence of southern cuisine? The best southern biscuits and gravy recipe combines fluffy, homemade biscuits with rich, creamy sausage gravy. Perfect for breakfast or brunch, this dish is a staple in many households and is sure to impress your family and friends.
This recipe takes you through making tender biscuits from scratch and crafting a savory gravy with perfectly browned sausage. By following a few simple steps and using fresh ingredients, you can create a meal that’s both delicious and satisfying. Whether you’re a seasoned cook or new to the kitchen, this dish is straightforward to prepare and delivers mouth-watering results every time.
For those who love a bit of a kick, consider adding red pepper flakes or black pepper to your gravy. It’s a simple twist that elevates the flavors and warms you up on a cool morning. Ready to embark on a culinary adventure? Dive into the recipe and discover why this combination is a true southern classic.
Gathering Your Ingredients
Before you start making the best Southern biscuits and gravy, ensuring you have the right ingredients will make a significant difference. The quality of your flour, shortening, milk, and sausage greatly affects the final dish.
Choosing the Flour
The type of flour used for biscuits is crucial. Opt for self-rising flour as it already contains leavening agents. It ensures that the biscuits rise properly. If self-rising flour isn’t available, use all-purpose flour and add baking powder and salt yourself. Aim for a soft wheat flour to achieve a tender, flaky texture. Brands like White Lily are popular in the South for this reason. Properly sift the flour to prevent clumps and ensure a light biscuit.
Selecting a Biscuit Shortening
The choice of fat in biscuit-making influences both flavor and texture. Traditional Southern cooks often use butter or lard. Butter offers a rich, savory taste and helps create flaky layers due to its water content turning to steam during baking. Lard, on the other hand, offers a different richness and results in a tender crumb. For those seeking a balance, a mix of butter and lard can be used. For a lighter option, vegetable shortening can also be a substitute, though it may lack the same depth of flavor.
Types of Milk for Biscuits
Milk adds moisture and flavor to biscuits. Buttermilk is the traditional choice for Southern biscuits due to its tangy flavor and acidity, which reacts with the leavening agents to create a better rise. If buttermilk is unavailable, regular milk can be acidified by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes. Whole milk provides a richer flavor compared to low-fat options and is generally preferred for biscuits.
Finding the Best Sausage for Gravy
The sausage used significantly determines the gravy’s flavor. Breakfast sausage with a good balance of spices and fat is ideal. Look for a product with a high meat-to-fat ratio and minimal fillers. Ground pork sausage is commonly used for its rich taste. Ensure the sausage is seasoned well with sage, black pepper, and a touch of crushed red pepper for a traditional taste profile. For a different twist, you can experiment with other sausage types like maple or hot sausage to add unique flavors to your gravy.
By focusing on these specific ingredients, you set the foundation for making a truly memorable Southern biscuits and gravy dish.
Crafting the Perfect Biscuits and Gravy
Creating the ultimate Southern biscuits and gravy dish involves precision at every step. From the dough’s texture to the gravy’s creaminess, attention to detail ensures a delightful breakfast experience.
Mixing the Dough
Start by sifting together all-purpose flour, baking powder, salt, and a touch of sugar. Use cold, cubed butter and cut it into the dry ingredients until it resembles coarse crumbs. Add buttermilk gradually, mixing just until the dough comes together. Be careful not to overwork the dough, as this can result in tougher biscuits.
Gentle handling is key. Turn the dough onto a floured surface and gently pat it into a rectangle. Fold the dough over itself a few times to create layers, which contribute to a flaky texture. Use a biscuit cutter to cut out biscuits, ensuring a clean, downward motion without twisting.
Baking Techniques
Preheat the oven to 425°F to achieve a golden crust. Place the biscuits close together on a baking sheet for soft sides or spaced apart for crispier edges. Brush the tops with melted butter or buttermilk for extra color and flavor.
Bake until the tops are golden brown and the biscuits are cooked through, usually about 12-15 minutes. Rotate the pan halfway through baking for even browning. Once done, transfer the biscuits to a wire rack to cool slightly.
Preparing the Gravy
Begin by cooking breakfast sausage in a large skillet over medium heat until browned. Break it up into small pieces as it cooks. Once fully cooked, sprinkle flour over the sausage and stir until it is well combined and absorbed.
Gradually add milk, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer until thickened, about 3-5 minutes. Season with salt, black pepper, and a pinch of thyme for added depth of flavor. Keep the gravy warm until ready to serve.
Combining Biscuits with Gravy
Split the freshly baked biscuits in half and place them on plates. Generously spoon the hot, creamy sausage gravy over the biscuit halves. Garnish with a little more black pepper or freshly chopped parsley if desired.
Serve immediately to enjoy the biscuits at their best, while they are warm and the gravy is freshly made. This Southern classic pairs wonderfully with scrambled eggs or a side of hash browns for a hearty breakfast.