Biscuits and Sausage Gravy is a quintessential American comfort food, transforming simple, affordable ingredients into a rich and satisfying meal. Its journey, from a practical fuel for laborers to a beloved Southern staple and modern brunch classic, is a story of ingenuity and regional culinary evolution .
🥧 Classic Buttermilk Biscuits & Sausage Gravy Recipe
This recipe, which makes 8 servings, combines flaky, buttery biscuits with a peppery, creamy sausage gravy.
Biscuit Ingredients
· All-purpose flour: 2 ½ cups (300 g)
· Baking powder: 2 tablespoons
· Granulated sugar: 1 tablespoon
· Kosher salt: 1 teaspoon
· Unsalted butter (very cold): ½ cup (1 stick), plus extra for brushing
· Buttermilk (cold): 1 cup
Sausage Gravy Ingredients
· Pork breakfast sausage: 1 lb (455 g)
· All-purpose flour: ¼ cup (31 g)
· Whole milk: 2 to 2 ½ cups (475-590 ml)
· Kosher salt: to taste
· Freshly ground black pepper: to taste
· Optional for flavor: A pinch of cayenne pepper, crushed red pepper, thyme, or sage
Step-by-Step Instructions
1. Make the Biscuits
· Preheat your oven to 425°F (218°C) .
· In a large bowl, whisk together the 2 ½ cups flour, 2 tablespoons baking powder, 1 tablespoon sugar, and 1 teaspoon salt .
· Using the large holes of a box grater, grate the ½ cup of very cold butter into the flour mixture. Toss quickly with your fingers to coat the butter in flour. Keep the butter as cold as possible .
· Make a well in the center of the mixture and pour in the 1 cup of cold buttermilk. Stir with a wooden spoon until the dough just begins to come together .
· Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick.
· Fold the dough: lift one short end and fold it over the middle third, then fold the opposite end over the top (like a letter). Gently roll or pat the dough back into a 1-inch thick rectangle. Repeat this folding process one more time .
· Pat the dough into a final 1-inch thick rectangle. Use a sharp knife to cut it into 8 equal squares or rectangles .
· Place the biscuits on a parchment-lined baking sheet, spaced about ½ inch apart. Brush the tops with melted butter .
· Bake for 20-22 minutes, or until the tops are golden brown and the biscuits are flaky. Let them cool slightly while you make the gravy .
2. Make the Sausage Gravy
· In a large skillet or saucepan over medium heat, cook the 1 pound of sausage. Use a spoon or spatula to break it into small crumbles as it cooks .
· Cook until the sausage is thoroughly browned and no pink remains. Do not drain the rendered fat unless there is an excessive amount (more than 2 tablespoons) .
· Sprinkle the ¼ cup of flour evenly over the cooked sausage. Stir constantly for about 1 minute to cook the raw flour taste out .
· While stirring or whisking, slowly pour in 2 cups of milk. The mixture will look thin at first .
· Bring the gravy to a low boil, then reduce the heat to medium-low. Simmer, stirring frequently, for 5-7 minutes until thickened to your desired consistency. If it becomes too thick, you can stir in an extra ½ cup of milk .
· Remove from heat. Season generously with black pepper and salt to taste. Stir in any optional spices like cayenne or thyme .
· Split the warm biscuits in half, place them on plates, and ladle the hot sausage gravy generously over the top .
📜 A Journey from Humble Origins
This hearty dish has a deep history tied to Southern Appalachia in the late 1800s. Lumberjacks and sawmill workers needed a high-calorie, inexpensive meal to fuel long days of intense labor. The solution was “sawmill gravy”—a simple white gravy made from pork drippings, flour, and milk, poured over cheap, sturdy biscuits .
Its popularity is deeply rooted in making the most of available resources. As Sara Roahen and John T. Edge noted, “The Southern way with gravies was born of privation… And when folks are poor, folks make do. Which means folks make gravy” . The dish’s evolution was also helped by technological advances, like the invention of baking powder, which transformed dense “beaten biscuits” into the fluffy versions we enjoy today .
⚖️ Nutrition & Modern Appeal
While undeniably a comfort food, it’s important to understand its nutritional profile. A typical serving (one biscuit with gravy) provides a substantial amount of energy. According to nutritional data, one serving contains approximately :
· Calories: 477
· Total Fat: 29.3g
· Saturated Fat: 7.5g
· Carbohydrates: 42g
· Protein: 11.8g
· Sodium: 1187mg
Given its richness, many people today enjoy it as an occasional weekend treat or a centerpiece for a special brunch rather than a daily staple. The dish has transcended its working-class origins and can now be found everywhere from roadside diners to upscale Southern restaurants .
🔄 Variations & Tips
The basic recipe is a perfect canvas for customization:
· Gravy Variations: Try adding different herbs (rosemary, sage), a pinch of crushed red pepper for heat, or using half-and-half for an extra-rich gravy . Some regional variations include tomato gravy, red-eye gravy (made with ham and coffee), or shrimp gravy .
· Biscuit Shortcuts: While homemade biscuits are ideal, you can use high-quality store-bought or canned biscuits to save time .
· Make-Ahead: Both components can be prepared in advance. Biscuits freeze well for up to 3 months, and gravy can be refrigerated for 2-3 days. Reheat gravy gently on the stovetop, adding a splash of milk to loosen it .
🤔 Who Loves This Dish?
Biscuits and Sausage Gravy has a broad and passionate fan base:
· Southern Comfort Food Lovers: It remains a cornerstone of Southern cuisine and identity.
· Brunch Enthusiasts: It’s a star dish at weekend brunches across the country.
· Home Cooks Seeking Comfort: Its straightforward technique and deeply satisfying results make it a favorite project.
· Adventurous Eaters Worldwide: Its reputation has spread globally, intriguing food lovers curious about American regional classics, as noted by British cook Barry Lewis .
Biscuits and Sausage Gravy is a testament to how simple ingredients, shaped by history and necessity, can create an enduring and beloved dish. More than just a meal, it represents a tradition of resourcefulness and comfort.
I hope this detailed guide inspires you to make this classic. Would you be interested in exploring other regional American breakfast dishes, or perhaps some lighter variations on this recipe?
