Biscuits and Gravy

 **Biscuits and Gravy – The Classic Southern Comfort**

There’s nothing quite like waking up to a plate of **warm, flaky biscuits smothered in creamy, peppery sausage gravy**. This timeless Southern breakfast classic is the very definition of comfort food—rich, hearty, and deeply satisfying. Whether you’re serving it for a lazy weekend brunch or a cozy family breakfast, Biscuits and Gravy never fail to hit the spot.

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### 🧈 **Why You’ll Love This Recipe**

* **Authentic Southern flavor**: Traditional buttermilk biscuits and savory sausage gravy made from scratch.

* **Comfort in every bite**: Buttery, fluffy biscuits paired with creamy gravy that’s bursting with flavor.

* **Simple ingredients, big reward**: Made with pantry staples and ready in under an hour.

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## 🥣 Ingredients

### For the Buttermilk Biscuits:

* **2 cups all-purpose flour** – the base that gives structure to your biscuits.

* **1 tablespoon baking powder** – ensures that perfect rise and fluffiness.

* **½ teaspoon baking soda** – balances the acidity of buttermilk for tender biscuits.

* **1 teaspoon salt** – enhances flavor.

* **6 tablespoons cold unsalted butter** – creates flaky layers as it melts.

* **¾ cup cold buttermilk** – adds tangy flavor and tender texture.

### For the Sausage Gravy:

* **1 pound breakfast sausage** – the star of the show; choose spicy or mild depending on preference.

* **¼ cup all-purpose flour** – thickens the gravy to that creamy consistency.

* **2 ½ cups whole milk** – gives the gravy its silky smooth texture.

* **½ teaspoon salt (or to taste)** – seasons the gravy.

* **½ teaspoon freshly ground black pepper** – essential for that signature Southern kick.

* **Optional: pinch of cayenne or crushed red pepper flakes** – for extra heat.

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## 👩‍🍳 Instructions

### **Step 1: Make the Biscuits**

1. **Preheat the oven** to 450°F (230°C). Line a baking sheet with parchment paper.

2. In a large bowl, **whisk together flour, baking powder, baking soda, and salt.**

3. Cut the **cold butter** into small cubes and work it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

4. Pour in the **buttermilk** and stir just until combined. Do not overmix.

5. Turn the dough out onto a floured surface and **fold it gently** a few times to create layers. Pat to about ¾-inch thickness.

6. Cut out biscuits using a round cutter and place them on the prepared baking sheet.

7. **Bake for 12–15 minutes** or until golden brown. Brush the tops with melted butter if desired.

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### **Step 2: Prepare the Sausage Gravy**

1. In a large skillet over medium heat, **cook the sausage** until browned and crumbled. Do not drain all the fat—leave about 2 tablespoons in the pan.

2. Sprinkle **flour over the cooked sausage**, stirring constantly to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.

3. Slowly **pour in the milk**, stirring continuously to prevent lumps.

4. Bring to a gentle simmer and cook until the gravy thickens, about 5–7 minutes.

5. Season with **salt, black pepper**, and optional cayenne.

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### **Step 3: Serve and Enjoy**

Split warm biscuits in half and **ladle generous spoonfuls of sausage gravy** over the top. Sprinkle with extra black pepper for that authentic Southern touch.

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## 🌟 Pro Tips for Perfect Biscuits & Gravy

* **Keep your butter cold!** Cold butter = flaky biscuits.

* **Don’t overwork the dough.** Handle it gently for light, tender biscuits.

* **For creamier gravy,** add a splash more milk near the end.

* **Make it ahead:** Biscuits can be baked a day in advance and reheated in the oven.

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## 🍽️ Serving Suggestions

* Pair with **scrambled eggs**, **crispy bacon**, or **fresh fruit** for a full Southern breakfast spread.

* Serve with a side of **hash browns** or **grits** for ultimate comfort.

* A splash of **hot sauce** or a sprinkle of **chopped parsley** can add a finishing touch.