Truly Divine Homemade Biscuits and Gravy
Sausage gravy may seem like something that only Southern grandmas and really good brunch restaurants can nail, but the truth is that creamy, meaty, rich sausage gravy is dead easy to make. Gravy is all about the quality of the sausage—use your favorite ground breakfast sausage, or ask the butcher for their favorite, and your sausage gravy will be fabulous. No, biscuits and gravy isn’t healthy—it’s probably as far from a healthy breakfast as you can get—but it’s soul-warming and so cozy. Biscuits and gravy are an edible hug, an indulgence that’s always, always worth it.
Tips for Making the Best Biscuits
You may be a bit intimidated by the idea of making biscuits from scratch, but please let go of your fears! There’s nothing magical or mystical about making the best biscuits—the reason that your grandma was so good at it and you (maybe) haven’t mastered biscuits yet is merely practice. Practice will make perfect, but our biscuit recipe is so easy that even your first batch will probably be really delicious. And homemade is always going to be better than store-bought. Here are a few tips and tricks to help you ensure that your biscuits are gravy-worthy:
Use very cold butter! If you have the foresight, cube the butter and put it back into the fridge or freezer for a bit to ensure that it’s really, truly cold before you start mixing the biscuit dough.
Use a gentle touch. As with pie dough and cookie dough, the key to a flakey, tender biscuit is to work the dough only as much as you need to and not a bit more. Overworked dough results in tough biscuits.
Use buttermilk! Buttermilk adds flavor and contributes to the tenderness of these biscuits. Much like with the butter, its best if your buttermilk is super cold when you mix it into the biscuit dough.
How To Make Sausage Gravy
Like we mentioned above, sausage gravy really is so easy to make! Much like with the biscuits, with only a few, basic ingredients your sausage gravy will only be as good as the quality of the ingredients you use. So spring for the best ground breakfast sausage you can find, and be mindful about what it’s seasoned with, as they’re not all seasoned in exactly the same way. Some have more pepper or spice, while others are sweeter or more heavily herbed. If you love the sausage that forms the base for your gravy, you’re going to love the gravy, too. Without further ado, here’s how to make the best sausage gravy:
Brown the sausage in a pan. When it’s crumbled and browned...
Add the butter. Once it has melted, sprinkle the flour right into the pan with the butter and sausage.
Stir in the milk. As you stir, the gravy will thicken. Keep stirring and simmering until the sausage gravy is nice and thick—it’ll take about ten minutes.
And that’s it! You can season the finished sausage gravy to taste—which seasonings you decide to add will depend a bit on your own tastes as well as how heavily seasoned the pork sausage is.
What Goes Well With Biscuits and Gravy?
Biscuits and gravy are unquestionably hearty enough to serve all on their own. But they are also a seriously sturdy anchor for a bigger brunch spread! If you’d like to doll them up a little, serve them with:
A poached egg on top!
Or how about soft-scrambled eggs on the side?
Roasted potatoes on the side
Or the ever-fabulous potato pancakes!
And a refreshing green salad (yes, on the brunch table!) is a very welcome to all the awesome richness that is homemade sausage gravy!
Tools You’ll Need
It’s All Gravy!
This biscuits and gravy recipe is 100% guaranteed to make 100% of people around your table happy. It’s rich, hearty, indulgent, creamy, cozy, homey—it’s all the things! Oh and—between you and TMP—it’s easy to make, too. Honestly! And don’t feel like it only belongs on the breakfast table. Biscuits and gravy for dinner, anyone? Seriously, who would complain about that? If you make this recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
