Top Rated Biscuits and Gravy Recipes
This dish combines all the savory satisfaction of this true Southern staple with the shareable ease of a casserole. In one dish, you'll have golden brown biscuits, homemade gravy and the impossible-not-to-love addition of melted cheese on top. It's the perfect indulgent dish for a lazy Sunday.Recipe courtesy of Leena Asuma, Gals That Brunch
This southern style breakfast will fill you up fast, but savor each bite! It's a great way to start your morning.
This Biscuits and Gravy Recipe is a Southern Favorite!
I've been making this same biscuits and gravy recipe for over 30 years and now I'm going to share it with you!
Well, let's get the biscuits in the oven first:
To make the best biscuits for this biscuits and gravy recipe, you need a quality soft winter wheat flour, I use White Lily Self-Rising Flour
2 cups self-rising flour
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk, or you can use whole milk
Preheat oven to 500 degrees F. In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
Press into a circle that's 1 inch thick.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
Bake 8 to 10 minutes or until golden brown.
Now for the Sausage Gravy for this biscuits and gravy Recipe
A good sausage gravy (some folks call it milk gravy and others call it Sawmill Gravy) starts with a good quality fresh sausage roll. I use Tennessee Pride, but Jimmy Dean or Rudy's Farm are both good too.
1 pound fresh sausage
3 tablespoons shortening, or bacon drippings
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Here's what you need to do:
In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain.
Add the shortening, flour, salt and pepper.
Cook stirring constantly until flour begins to brown.
Slowly add milk while continuing to stir.
Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk
Cut the biscuits in half and pour the gravy over the biscuits.
If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way.
I hope you enjoy this southern biscuits and gravy recipe!
- 1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
- 1 (1 pound) bulk pork sausage
- 1 ½ cups shredded Cheddar cheese, divided
- 6 eggs
- ½ cup milk
- salt and ground black pepper to taste
- 1 ½ cups cold water, or more as needed
- 1 (1.5 ounce) package pork gravy mix
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Line the bottom of the prepared baking dish with biscuits.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese.
Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.
Mix water and gravy mix together in a saucepan bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.
Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.
Awesome Biscuits and Gravy Recipes
There are many different seasonings you can put into your gravy cream sauce. Some of the best seasonings include: cracked black pepper and a good sea salt. But there are also many herb options. Which herbs you ask? Well, I have tried thyme, sage along with onion powder, garlic and Worcestershire sauce. All of these seasonings help to spice up your sausage and gravy recipes.
Bob Evans Biscuits and Gravy Recipe
Because of watching all of the cooking shows on the food network my wife and I have have taken to signing up for cooking classes together and have worked hard to duplicate different restaurant recipes at home. But, the Bob Evan’s biscuit and gravy recipe always eluded us. Until, that is, we found the secret: we can now duplicate most restaurant recipes at home. What we use is a combination of Grandma’s Buttermilk Biscuits along with the peppery gravy sausage shown at the bottom.
And, here is what I like to call Grandma’s Buttermilk Biscuit recipe:
Grandma’s Buttermilk Biscuit Recipe
I just found a biscuit recipe that rivals my grandmothers.This would make a fantastic base for your sweet sausage gravy. Definitely a recipe to keep.
What you will need:
• 2 Cups all-purpose flour
• 1 Tablespoon baking powder
• 3/4 Teaspoon salt
• 1/2 Teaspoon baking soda
• 5 Tablespoons vegetable shortening (cold)
• 1 Cup buttermilk
Preheat oven to 425F.
In a large bowl, sift flour, baking powder, salt, and baking soda. Cut the shortening into the flour and mixture with a blender, or fork, until coarse crumbs form. Add the buttermilk, and toss with a fork, until the dough holds together. Turn the dough out on a floured surface and form into a disk.
Knead slightly until smooth. Pat dough to 3/4-inches. Use a biscuit cutter or glass dipped in flour, to cut out biscuits. Place the biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting. Bake about 13 to 15 minutes, until golden brown.
Gravy – Peppery Sausage Gravy
What you will need for this gravy recipe:
1 Stick butter
3/4 Pound sausage
1/2 Teaspoon black ground pepper (or, to taste)
1 Cup flour (or less for thinner gravy)
1/2 Teaspoon cayenne pepper
1 Quart milk
Fry sausage into small pieces. Melt butter in a separate skillet. Add black pepper, stir. Add flour by tablespoons until thick. Whisk in milk. Whisk until smooth and hot. Add sausage, stir. Put sausage gravy on open-face biscuits.
Thanks to my web team and the folks at DTLP for assisting with printing this article.
Tips and Techniques
Homemade biscuits vs. Store-bought biscuits– Either will work well in this recipe. Make them from scratch if you have time, or use store bought to save a few more minutes! Just make sure they are warm and freshly baked.
How to thicken gravy? Add more flour to thicken it.
How to make gravy thinner? Add small amounts of milk till you reach desired consistency.
What kind of sausage to use? I used ground pork sausage for this recipe but any type of sausage can work.
What milk to use? Whole, 2%, half and half, and heavy cream all work well because they contain enough fat. Vegan non-dairy milks can also work well such as unsweetened almond milk, coconut milk or even oat milk. However, the overall flavor does change, based on your milk choice.
How to store this dish? Can you freeze biscuits and gravy? You can store them separately in a sealed container in the fridge for up to 3 days. I don’t recommend freezing them because they doesn’t thaw well. The consistency and texture of the gravy changes and it breaks down. The biscuits obviously become soggy.
Make ahead instructions– You can make the gravy one day in advance and store it in the fridge. Prior to serving, reheat over stovetop with a splash of milk. The biscuits are best served fresh and warm. So, make them when you are ready to serve.
Can you make gravy with water instead of milk? No! Water does not add any richness or flavor to the overall dish. In order to make gravy the correct consistency and flavor you need the trio of fat, flour, and milk. Water can NOT be a substitute.
Should I drain the fat from the sausage? No, you need that fat to create the gravy plus it adds a lot of flavor! Leave it in the pan, and save yourself some clean-up time.
Can I pour the milk in all at once? No, make sure to pour it gradually so that it can develop the correct smooth texture with no lumps.
What type of flour to use? The best results come from all-purpose flour. Whole wheat flour can be used but it changes the color and flavor drastically.
Use nonstick pot or pan- Because this prevents sticking and burning.
Biscuits with Milk Gravy
In a medium bowl, combine the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the 1/4 cup melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining melted butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.
Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add 2 tablespoons butter until mixed in. Season the gravy with salt and pepper. Serve hot over biscuits.
This Is The Real Secret To The Best Southern Biscuits And Gravy
Biscuits and gravy makes me think of Saturday mornings as a kid, when my biggest worry in life was trying to convince Mom to let me have another sleepover. It doesn't matter where I am &mdash at a diner, my apartment, or a fancy brunch spot &mdash whenever there's biscuits and gravy, I always think about my mom and can see her at the stove, whisking away without a care in the world. She's practically famous for her gravy.
I remember one time in particular, when I, with my 10-year-old-self's knowledge, told her she was putting "way too much pepper in there." She responded with the wisest statement I've ever heard and will never forget: "My dear, the gravy is all about the black pepper. It is the secret."
I gained a little wisdom that day and now I add twice as much pepper as I think I should and then a little bit more. And only freshly cracker pepper. I know some people give a dramatic eye roll when they see that in a recipe, but it really does make a difference. Just like you would use your finest olive oil in a pesto, where you can really taste it, you should use the finest peppercorns in a gravy where it is the secret.
When you set out to host your next brunch, buy some fresh peppercorns and use A LOT in your gravy. Your guests will think you are a Southern Queen and then you can pass on my mom's wise advice.
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What Kind of Sausage Should I Use?
Generally we like to use regular Jimmy Dean breakfast sausage for this recipe but you could use any kind of pork sausage you like. I’ve made it with spicy Italian sausage which adds a real kick. Try sweet Italian sausage too! Any flavor of ground sausage will work. You could also omit sausage altogether and opt for bacon pieces.
Best Biscuits and Sausage Gravy
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Biscuits hot from the oven are smothered with a savory, creamy sausage gravy in this great comfort dish from Campbell's Kitchen. You won't find better easy biscuits and gravy recipes than ones like this. This classic recipe is hard to miss and easy-to-make. Based off of a vintage stable often served in diners and for Sunday breakfast in homes for years now, this biscuits and gravy option is hearty and is sure to make your belly happy.
Recipe Tips:If you don't have self-rising flour on hand, substitute a mixture of 2 cups all-purpose flour, 3 teaspoons baking powder and 1/2 teaspoon salt.
Find more easy Campbell's Kitchen recipes like this on our Campbell's profile page.
- 2 cups self-rising all-purpose flour (see notes for alternative)
- 1 / 3 cup vegetable shortening
- 3 / 4 cup milk
- 1 can (14 1/2 ounces) Campbell's® Country Style Sausage Gravy
Preheat the oven to 450 degrees F.
Place the flour and shortening into a medium bowl. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the milk and stir just until blended.
Place the dough on a lightly floured surface and knead until it holds together. Pat the dough into a 8x6-inch rectangle. Cut into 6 biscuits. Place the biscuits onto a baking sheet.
Bake for 10 minutes or until the biscuits are golden brown. Heat the gravy in a 1-quart saucepan over medium-high heat until hot and bubbling. Split the biscuits and serve topped with the gravy.
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I have always made baking powder biscuits. I make this dish, however, i make my own gravy. I make a basic white sauce, fry up some ground sweet sausage, mix it into the sauce, along with the drippings. I learned this when I lived in Louisiana. If you like spicy, you can use hot sausage or put a couple of drops of hot sauce in the sauce.
I am not rating this recipe as it is one of the normal ways to make biscuits,- the baking powder which is the common way and yes they are good too. I know a lady that owned a cafe for years and she made her biscuits with just selfrising flour and milk. They taste the same,simple and very good.
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Biscuits-and-Gravy Skillet Recipe
Is there anything better than a homey, comforting meal made in one pan? Fewer dishes and an easier clean-up practically makes this recipe a win-win in our book. We love the cast-iron skillet for its versatility. It&rsquos a useful kitchen tool for preparing a meal on the stovetop and transferring to the oven for a delicious finish. In this warm and cozy recipe, the skillet does all the work, combining sausage, milk, and Southern-style biscuits together for a simple breakfast (or lunch). Ready in just 45 minutes, this rich and flavorful breakfast skillet will be on the table in no time! And this old-fashioned combination tastes better than any biscuit and gravy combination you&rsquod find at the neighborhood diner or cafe. The sausage and creamy gravy mixture is prepared first in the pan, before getting topped with frozen biscuits, which are expertly arranged in a circle. Then, the entire skillet is baked in the oven for 20 to 25 minutes until biscuits are golden browned and the gravy is bubbly.
The steps you take
Most of us know sausage and gravy as the more liquid half of that classic breakfast food, biscuits and gravy — the other half I’m guessing I don’t need to tell you? You’ll also find it napped with love across fried chicken, chicken-fried steak or pork chops.
By tradition, sausage gravy is a very simple preparation — pretty much just sausage, a thickening agent and a liquid. Let’s take a moment to examine those ingredients:
First, the most important ingredient: the thickener.
It’s the sausage. Now, what sausage you use is entirely up to you. Most iterations employ the Common American Breakfast Sausage (CABS), a fresh pork number flavored typically with a notable dose of sage.
On the other hand, you, being the soul of intrepidity, might want to set sail for Other Sausage Land and concoct your sausage gravy with something a bit more adventurous. Something like hot Italian sausage or a Cajun andouille. You could even try a (Yipes!) blood sausage like kishka, morcilla or Irish black pudding. Go ahead: It’s your funeral.
If it were up to me — which, as we’ve just established, it’s not — I’d use generic bulk breakfast sausage. If, for some reason, you can’t find bulk sausage — like, say, you live on the planet Zebulorp 7 — purchase uncooked links or patties. Slit the links down the side to remove the sausage from its casing. Then, before cooking — and you can do this with patties as well — crumble the sausage like the Fates did my youthful aspirations. If you’re using a precooked sausage like andouille, simply chop it into bite-size pieces.
Now, about that thickener: Flour is most common, turned into what our Gallic pals call “roux” by cooking it in fat. The fat comes mostly from the sausage, though it never hurts to throw in a bit of butter as well.
Finally, the liquid. Traditionally, sausage gravy uses milk. Now, if you’ve eaten lots of biscuits and gravy, you know that the consistency of the gravy slips often to the far end of the American Standard Glop Scale (ASGS). If I had a nickel for every time I’ve been served a gravy that’s so thick I could use it to wallpaper my elephant, or my elephant’s bedroom.
That high level of gloppitude stems from the fact that starch thickens milk more than it does liquids like stock or water. Don’t worry about why that is. (The short answer: Science!) Just know that if your gravy is too thick, you have the power to add more liquid and thin it out.
Or, you could be like me (and who doesn’t want that?) and start with stock instead of milk. Not only is it less likely to englopulate, but, because stock has less fat, you’ll get a much lighter end product. (See recipe.) You can still finish it with a splash of cream for richness.