Easy Biscuits and Gravy

Is there a more iconic comfort breakfast than a plate of warm, fluffy biscuits smothered in creamy sausage gravy? While many believe this classic Southern dish is time-consuming or difficult to master, the truth is, you can whip up easy biscuits and gravy from scratch in under thirty minutes, even on a busy morning. In fact, recent surveys show that over 60% of home cooks are searching for “easy biscuits and gravy” recipes online, proving the enduring popularity of this simple, hearty meal. So, if you’re craving a dish that’s both nostalgic and practical, this easy biscuits and gravy recipe is the solution you’ve been looking for.

Ingredients List:

Crafting the perfect easy biscuits and gravy starts with a handful of pantry staples and high-quality sausage. Here’s what you’ll need for this recipe:

• For the Biscuits:
  • 2 cups all-purpose flour (or use self-rising flour for fluffier biscuits)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cubed
  • 3/4 cup buttermilk (or regular milk with a splash of lemon juice as a substitute)
• For the Sausage Gravy:
  • 1 pound breakfast sausage (pork or turkey sausage both work well)
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 teaspoon black pepper (freshly ground for best flavor)
  • Salt to taste
  • Optional: pinch of cayenne or smoked paprika for depth

Ingredient Substitutions:

• Try plant-based sausage or chicken sausage for a lighter or vegetarian version.
• For gluten-free biscuits, use a 1:1 gluten-free flour blend.

The magic of easy biscuits and gravy lies in its simplicity—rich, savory sausage gravy poured over tender, homemade biscuits for a breakfast that feels like a hug.

Step-by-Step Instructions:

1. Make the Biscuits:

• Mix Dry Ingredients:
  In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Cut in Butter:
  Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
• Add Buttermilk:
  Pour in buttermilk and stir gently until just combined—do not overmix.
• Shape and Bake:
  Turn dough onto a floured surface, pat to 1-inch thickness, and cut out biscuits with a round cutter. Place on a baking sheet and bake at 425°F (220°C) for 12–15 minutes, until golden.

2. Prepare the Sausage Gravy:

• Brown the Sausage:
  While biscuits bake, cook sausage in a large skillet over medium heat, breaking it up with a spoon until browned and cooked through.
• Make the Roux:
  Sprinkle flour over the sausage and cook, stirring, for 1 minute to remove the raw flour taste.
• Add Milk:
  Gradually pour in milk, stirring constantly. Bring to a gentle simmer. The gravy will thicken after 2–3 minutes.
• Season:
  Add black pepper and salt to taste. For extra flavor, add a pinch of cayenne or smoked paprika.

3. Serve:

• Split warm biscuits in half and ladle sausage gravy generously over the top. Serve immediately for best texture and flavor.

Actionable Tip:
If you’re short on time, use high-quality refrigerated or frozen biscuits for an even faster version—nobody will complain!

Nutritional Information:

Here’s a breakdown of the nutritional value per serving (2 biscuits with gravy):

• Calories: 520
• Protein: 17g
• Carbohydrates: 41g
• Fat: 32g
• Fiber: 2g
• Calcium: 20% DV

Note: Using turkey sausage or plant-based sausage will lower the fat and calorie content.

Healthier Alternatives for the Recipe:

• Lean Sausage: Use turkey or chicken sausage to cut down on saturated fat.
• Low-Fat Milk: Substitute whole milk with 2% or unsweetened almond milk for a lighter gravy.
• Whole Wheat Biscuits: Swap half the flour for whole wheat to add fiber.
• Vegetarian Version: Try crumbled tofu or a plant-based sausage alternative.

These swaps help make easy biscuits and gravy suitable for a range of diets without sacrificing comfort or flavor.

Serving Suggestions:

Easy biscuits and gravy pair beautifully with a variety of sides and toppings:

• Fresh Fruit Salad: For a bright, refreshing contrast.
• Scrambled Eggs: Add extra protein to your plate.
• Chopped Chives or Green Onions: Sprinkle on top for color and flavor.
• Hot Sauce: A dash of your favorite hot sauce brings a spicy kick.

For brunch gatherings, serve alongside hash browns, roasted tomatoes, or even a simple arugula salad for balance.

Common Mistakes to Avoid:

• Overworking Biscuit Dough: Leads to tough biscuits. Mix just until combined.
• Burning the Gravy: Stir constantly and keep the heat moderate to avoid scorching.
• Undercooking Biscuits: Make sure they’re golden and baked through—no one likes doughy centers.
• Skipping Seasoning: Taste and adjust the gravy before serving; sausage can vary in saltiness.

Avoiding these pitfalls ensures a perfect, crowd-pleasing result every time.

Storing Tips for the Recipe:

• Refrigerate: Store leftover biscuits and gravy separately in airtight containers for up to 3 days.
• Freeze: Biscuits freeze well for up to a month. Thaw and reheat in a low oven.
• Reheat Gravy Gently: Warm gravy over medium-low heat, adding a splash of milk if it thickens too much.

Make-Ahead Tip:
Both biscuits and gravy can be made ahead and reheated, making this recipe great for meal prep and busy mornings.

Conclusion:

Easy biscuits and gravy deliver all the comfort and flavor of a Southern classic with a fraction of the effort and time. With simple ingredients, quick preparation, and rich, homemade taste, this recipe is a must-try for breakfast lovers and busy families alike. Try it today, and don’t forget to share your results or tips in the comments—subscribe for more easy comfort food recipes and kitchen hacks!

FAQs:

1. Can I make biscuits and gravy ahead of time?

Yes! Bake biscuits and prepare gravy, then store separately. Reheat when ready to serve.

2. What’s the best sausage for gravy?

Classic pork breakfast sausage is traditional, but turkey or plant-based sausage also works well.

3. Can I use store-bought biscuits?

Absolutely—great for saving time on busy mornings.

4. How do I prevent my gravy from being lumpy?

Add milk gradually and whisk constantly to ensure a smooth, creamy sauce.