We’ll see you in there.
Connect to customize your food & drink discovery.
By signing up you agree to our Terms of Service and Privacy Policy.
Southern Biscuits and Gravy
10 mins Prep Time
30 mins Cook Time
Biscuits and sausage gravy is a tasty Southern classic. The first time I had biscuits and gravy was at a popular Toronto diner White Lily Diner in Toronto's east end. Check them out if you want phenomenal brunch food, but keep reading if you want to try your hand at this simple yet decadent dish. Biscuits and gravy is exactly what it sounds like, rich, flaky buttermilk biscuits topped with creamy sausage gravy. I opted for maple flavoured sausage to give the gravy a slightly sweet taste but you can go for plain sausages or really any other flavour of pork sausage you think would go great with biscuits. I typically stay away from spicy sausages. The milk-based gravy is flavoured with poultry seasoning, but simple sage would be a great substitute, with lots of black pepper and salt to taste. Lastly, the sausage gravy is topped with a wonderful sunny-side-up egg and sprinkled with fresh parsley. This recipe is for you if you want to make an impressive Southern brunch that is quite easy to make.
Directions
Biscuits
11 Steps
Step 1
Preheat oven to 425°F.
Step 2
Mix your dry ingredients together; flour, sugar, salt, baking powder.
Step 3
Grate frozen butter into flour mixture. (You can place all ingredients in food processor and pulse instead).
Step 4
Add buttermilk and mix using a fork until you get a crumbly dough.
Step 5
Pour dough out onto a lightly floured counter and bring together, forming a rectangle. Roll out dough slightly using a rolling pin, using extra flour if necessary to prevent sticking. Roll out dough to about 1 inch thick.
Step 6
Using a pastry scraper to help you, fold your rectangular dough in half.
Step 7
Pat down and roll out dough until it is an inch thick and fold in half again.
Step 8
Repeat 2 more times, for a total of 4 folds and roll your dough out until it is about 1/2-inch thick and use pastry cutter to cut out 6 rounds. A great substitute for a pastry cutter, or round cookie cutter is a drinking glass or if you have one, the top of a cocktail shaker.
Step 9
Keep bringing together scraps of dough, rolling it out until you get 6 rounds. If you have less than 6 rounds, your biscuits will probably be on the thicker side which is not an issue but you may have to increase cook time by a minute. If you have more than 6 rounds with that amount of dough, your biscuits may be too thin.
Step 10
Brush the top of your biscuits with buttermilk and bake in the oven for 15 minutes until nicely browned.
Step 11
Brush with melted butter while they are still hot and set aside while you make your gravy.
Gravy
7 Steps
Step 1
In a skillet or pan, place your sausage removed from casings, and brown breaking up sausage into bits as you cook. This can take anywhere from 5-10 minutes to fully cook sausage depending on size of pan. Take out sausage and set aside.
Step 2
Add butter into a shallow frying pan and allow to melt (you can use the same pan you made sausage in).
Step 3
Add flour and whisk for at least 1-2 minutes until flour and butter mixture starts to brown but does not burn.
Step 4
Add your milk and continue whisking until gravy starts to thicken.
Step 5
Season with salt, poultry seasoning and black pepper.
Step 6
Add your sausage to gravy and set aside until ready to serve.
Step 7
You can make your gravy as thick or as thin as you like by adjusting milk. Remember the gravy will thicken as it sits so I tend to make it on the thinner side so by the time I serve it, it thickens up a bit more.
To Serve
1 Steps
Step 1
Open up biscuits or leave whole, top with a healthy portion of your sausage gravy and top with a fried egg. Finish with more pepper and chopped parsley if you like.
Recommended For You
