Southern Biscuits and Gravy
Sign in to rate this recipe.
The Tale of Southern Biscuits and Gravy
Story updated
Biscuits and gravy took hold in the American South and Appalachia, especially popular among post-Civil War working communities like coal miners and loggers who needed a cheap, filling breakfast. The simple flour-based 'sawmill gravy' poured over biscuits made an inexpensive meal stretch to feed a hungry crew.
Ingredients
Scale:· 6 servings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1 lb breakfast sausage, crumbled
- 1/4 cup all-purpose flour (for gravy)
- 3 cups whole milk
- Black pepper, to taste
Instructions
- 1Preheat oven to 425°F. Whisk together flour, baking powder, and salt.
- 2Cut in cold butter until pea-sized crumbs form, then stir in buttermilk just until combined.
- 3Pat the dough into a 1-inch thick round, cut into biscuits, and bake 12-15 minutes until golden.
- 4Meanwhile, brown the sausage in a skillet, breaking it up as it cooks.
- 5Sprinkle flour over the sausage and cook 1 minute, stirring constantly.
- 6Slowly whisk in milk and simmer until thickened, about 5-8 minutes.
- 7Season generously with black pepper and ladle over split warm biscuits.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.