How to Make Biscuits and Gravy Like a Southerner
Updated: Dec. 12, 2022
When you know how to make biscuits and gravy, breakfast will never be the same again!
If you’re searching for a hearty and comforting breakfast dish, you’ve got to learn how to make biscuits and gravy (or biscuits and syrup!). It’s made-from-scratch comfort food at its finest.
Growing up in the South, hearty homemade breakfasts are a way of life. For every sleepover, visitor and special occasion, my mom would prepare a breakfast buffet full of fresh biscuits, waffles, frittatas, quiche, fruit and other country-kitchen breakfast classics.
Why does this dish hold such a special place in so many Southerners’ hearts? It probably has something to do with how quick and easy everything comes together. Using just one pan, cook the sausage, create a roux, wait for the gravy to thicken—then feast.
How to Make Biscuits and Gravy
This contest-winning biscuits and gravy recipe comes from Sue Baker in Arkansas. She promises this breakfast will take you on a trip to the South every time it’s served!
Ingredients
- 1/4 pound pork sausage
- 2 tablespoons butter
- 2 – 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 – 1-1/3 cup whole milk
- Warm biscuits
Serve this rich and creamy gravy over warm fluffy biscuits. You can make homemade biscuits or serve store-bought, we’ll never tell!
Instructions
Step 1: Brown the meat
Using a small skillet, cook the sausage over medium heat until no long pink; drain.
Step 2: Make a roux
Add butter to skillet and heat until it is melted. Add the flour, salt and pepper; cook and stir until incorporated. Add the milk, stirring constantly. Bring to a boil, continuing to stir until the mixture thickens.
Editor’s Tip: To make this recipe dairy-free, simply use nondairy butter and milk. For a gluten-free version, use a gluten-free flour mix and certified gluten-free biscuits.
Step 3: Serve over warm biscuits
Once the gravy thickens to your desired consistency, serve immediately over biscuits. There are countless ways to make homemade biscuits, but this fluffy, flaky biscuit recipe is a great starting point.
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Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. —Nancy Murphy, Mount Dora, Florida
Bacon & Eggs Pizza
I tried a breakfast pizza at a resort buffet and wanted to adapt it for home. I'm pleased with the results. It’s a fun alternative to the more typical egg bakes. —Noelle Myers, Grand Forks, North Dakota
Spiced Apple Oatmeal
These easy apple-y oats let your family have a warm and cozy breakfast no matter how busy you are. —Teri Rasey, Cadillac, Michigan
Stuffing & Sausage Strata
We are major stuffing fans, so we use it in this sausage strata. If you have leftover turkey, try it as a substitute for the sausage. —Elizabeth Ray, Corona, California
Fiesta Egg & Potato Boats
On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
Mediterranean Veggie Brunch Puff
I make breakfast casseroles with whatever I have, like spinach, sweet red pepper and cheddar. With this puff, we like a burst of flavor from Greek vinaigrette. —Angela Robinson, Findlay, Ohio
Raspberry Peach Puff Pancake
Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Fiesta Time Omelet
I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
Originally Published: March 17, 2020
