Step into the heart of the South with my recipe for Southern Style Biscuits & Gravy, where tradition and flavor come together! These biscuits are a staple in my life; they're a taste of Southern hospitality and in our lives like air ya need to breathe.
This recipe promises a warm, flaky, and buttery experience that's perfect for breakfast, brunch, or as a comforting addition to any meal. For me, creating biscuits that are not just delicious but a celebration of Southern comfort and culinary heritage, always puts a smile on my face. Add to it some milky sausage gravy, and you've got yourself paradise. Get ready to bake, savor, and enjoy the warmth and flavor of homemade Southern Style Biscuits that will transport you to a front porch swing on a lazy Southern morning.
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Ingredients Overview
*See recipe card for quantities*
Southern Style Biscuits
- All-purpose flour
- Baking Powder
- Cane Sugar
- Salt
- Unsalted butter
- Whole Milk
Milky Sausage Gravy
- Ground sausage meat
- All-purpose flour
- Unsalted butter
- Whole Milk
- Optional: Salt & Pepper
Instructions Overview
Here's what the process will look like!
Prepare your biscuit dough and for folding and cutting into circles.
Cook your sausage meat.
Bake the biscuits at 425 Fahrenheit for 10-12 minutes. Remove and let cool.
Make your gravy and combine with sausage meat. Then glaze over biscuits and enjoy!
Hint: Slowly add in your milk to the gravy preparation to achieve the desired texture of thickness you want!
Equipment Overview
Don't be afraid to use your hands for your biscuits! They're going to be the most crucial tool to get those nice and flaky treats.
- 1 Large Stove Pan I used my 10⅝" Lodge Cast Iron Skillet Pan
- 1 Cast Iron Skillet Pan or Baking Sheet use baking sheet if you don't have a cast iron skillet
- 1 Large Mixing Bowl
- 1 Spatula
- 1 Circular Cookie Cutter or Cup for carving out your biscuits from dough - I used the mouth of my mason jar cup!
- 1 Small Mixing Bowl or Plate
You can find some of my favorite equipment here if you need any guidance!
Southern Style Biscuits & Gravy Milky Sausage Gravy Recipe Card
Equipment
- 1 Large Stove Pan I used my 10⅝" Lodge Cast Iron Skillet Pan
- 1 Cast Iron Skillet Pan or Baking Sheet use baking sheet if you don't have a cast iron skillet
- 1 Large Mixing Bowl
- 1 Spatula
- 1 Circular Cookie Cutter or Cup for carving out your biscuits from dough - I used the mouth of my mason jar cup!
- 1 Small Mixing Bowl or Plate
Ingredients
Southern Style Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar 2 if you're sexy
- 1 teaspoon salt
- 4 tablespoon cold unsalted butter cubed
- 1 cup whole milk
Milky Sausage Gravy
- 16 oz ground sausage meat I used Jimmy Deans!
- 4 tablespoon unsalted butter
- 1 cup all-purpose flour
- 1 cup whole milk this may vary depending on how you like the consistency of your gravy
- 1 pinch salt or until you reach a flavor that makes ya happy!
- 1 pinch pepper or until you reach a flavor that makes ya happy!
Instructions
Southern Style Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or butter a cast iron pan. If you go the parchment paper route, I suggest trying to butter the top of it so your biscuits get a nice crisp at the bottoms.
- In a large mixing bowl, mix flour, baking powder, sugar, and salt. Mix until all the dry ingredients are well combined.
- Add the cold unsalted butter to the dry ingredients. Using your hands, work the butter into the dry mixture. Gently press the butter into the dry ingredients and work it together. Pour in your milk and knead all ingredients well to make your dough. If it feels sticky to you, just slowly add in some extra flour until the dough feels less sticky.
- Transfer your dough to a flat, floured surface. Roll out your dough with your hands and pat it down/flatten it. Fold it in half, and pat it down again. Do this a few times to make your biscuits flaky. After your last fold, you want your sheet of dough to be ½-1 inch thick (About the height of your finger is a good reference).
- I like to use mason jar mouth to cut out the biscuits, but feel free to use whatever circular object you find helpful! You should get about 3 biscuits from the dough.
- Place biscuits onto your baking sheet or buttered cast iron pan.
- Bake in the oven for 10-12 minutes or until golden brown. While the biscuits are baking, start working on your gravy.
- Remove the biscuits from the oven when done and allow them to cool on a wire rack.
Milky Sausage Gravy
- Grease your cast iron skillet and add in your ground sausage. Let it cook on medium heat until it's completely cooked through.
- Once your meat is cooked, remove from pan and set aside in a bowl or on a plate.
- Using that same cast iron skillet pan, add in your 4 tablespoon of butter and let it melt into the pan on low-medium heat.
- Once the butter is completed melted, add in your flour and mix together. It should start to form a clumpy dough-y looking consistency. Then slowly add in your milk and continue stirring.
- Add in your milk piecemeal, slowly, and stirring with the dough. You want to get a nice creamy and thick consistency, almost like an Alfredo sauce. Until you get that consistency, continue to add in your milk slowly, gently stirring everything together. Ultimately, it's up to you how you like your gravy. When you're happy with your consistency, stop adding milk and add in your sausage meat. Mix together until the sausage is completely covered in gravy. If you'd like to add some salt and pepper for taste, slowly add pinch by pinch until ya happy!
Putting it all together
- Slowly drizzle your gravy over your warm biscuits and enjoy! If you wanted to add a little more to your meal, you can scramble up some eggs and add 'em as a side!
Video
Storage
- Separation: If storing leftover biscuits and gravy, it's best to store them separately. Place the biscuits in an airtight container or resealable bag, and store the gravy in a separate airtight container.
- Refrigeration: Both the biscuits and gravy should be refrigerated promptly after serving. Place them in the refrigerator within 2 hours of cooking to prevent bacterial growth.
- Cooling: Allow the biscuits and gravy to cool to room temperature before refrigerating them. Placing hot food directly in the refrigerator can raise its internal temperature, affecting other items and potentially causing condensation, which can lead to sogginess.
- Shelf Life: Properly stored, biscuits and gravy can last in the refrigerator for 3-4 days. Beyond this timeframe, the quality may start to deteriorate.
- Reheating: When ready to enjoy the leftovers, reheat the biscuits and gravy separately. Place the biscuits on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through. Reheat the gravy in a saucepan on the stove over medium heat, stirring occasionally, until warmed to your desired temperature.
- Freezing (Optional): If you want to store biscuits and gravy for longer-term storage, you can freeze them. Place the cooled biscuits and gravy in separate freezer-safe containers or resealable bags. Frozen biscuits and gravy can last for up to 2-3 months in the freezer. When ready to enjoy, thaw them overnight in the refrigerator and reheat following the instructions above.
FAQs
Yes! You can use gluten free flour instead of all-purpose. The ratio should be 1:1.
Yes! You can substitute the milk with almond milk. It may taste different and have slightly different consistency, but it should generally hold and work as a dairy-free alternative. You can use olive oil or dairy free butter as a substitute for the butter as well.
Yes! You can remove the sausage altogether or use a meat alternative to make your milky sausage gravy.
Bethany Wiegel
How long do you advise baking them for?
lilyloutay
8-12 minutes!
Chelse O’Brien
Love this simple recipe! I made these biscuits with sausage gravy and my family says they won’t eat them another way again! Thank you for sharing.
Maryann Fiel
How many biscuits does this recipe make?
lilyloutay
About 7-8 of em!
Karen
You are cuter then a bugs ear!
Ladonna
I’ve tried a lot of biscuit recipes and I don’t know why but this was fast easy and perfect!
Samantha
I made these and they were so easy and soo good!!
Diana
Used this recipe to make cheddar garlic biscuits and they are amazing!!! I could eat ‘em all day!! You should see the way my man looked when he bit into one!😂🥰
Deanna
I cannot get this recipe to work for me!! My dough is super crumbly and biscuits come out hard and flat. What am I doing wrong??
lilyloutay
There could be a couple reasons -
1) Overmixing the dough can lead to the development of too much gluten, resulting in tough and crumbly biscuits. When mixing the dough, be careful not to overwork it. Mix just until the ingredients are combined and the dough comes together.
2) Incorrect Flour Measurement: Using too much flour or not enough liquid can result in a dry and crumbly dough.
3) Old Leavening Agents: Baking powder can lose effectiveness over time, resulting in biscuits that don't rise properly. Make sure your baking powder isn't expired!
Sierra
I make these at least once per week! They are perfect and delicious with dinner and also make a great breakfast sandwich the next day. Thank you! Love your recipes.
Corrie Marquardt
Biscuits are great! I found that for the gravy, 1c flour is way too much! I cut it in half and even then had to add a lot more milk to make it creamy. Did I do something wrong?
lilyloutay
Gravy is totally customizable! I like my gravy really thick but if you want more creamy and smooth - feel free to make adjustments to your liking!
Erin
Can this biscuit dough be frozen and pulled out when wanting to bake? I’m trying to stock up my freezer for post partum and these biscuits were sooo good when i made them.
lilyloutay
Yes! Just let them thaw and put in oven or microwave to heat up again though.