Biscuits and gravy
Classic Southern comfort food — flaky biscuits smothered in creamy sausage gravy. Here’s a proper, from-scratch version.
Buttermilk Biscuits
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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6 tbsp cold butter, cubed
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¾–1 cup cold buttermilk
Method
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Heat oven to 220°C / 425°F.
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Mix dry ingredients.
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Cut in butter until crumbly (pea-sized bits).
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Stir in buttermilk just until dough comes together.
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Pat out to ~1 inch thick. Fold once or twice for layers.
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Cut out biscuits.
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Bake 12–15 minutes until golden.
Sausage Gravy
Ingredients
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1 lb breakfast sausage
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2–3 tbsp flour
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2–2½ cups whole milk
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Salt & lots of black pepper
Method
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Brown sausage in a skillet (don’t drain unless very greasy).
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Sprinkle flour over sausage. Stir and cook 1–2 minutes.
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Slowly add milk, stirring constantly.
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Simmer until thick (5–10 mins).
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Season heavily with black pepper.
To Serve
Split hot biscuits and ladle gravy generously over the top.
Tips for Next Level
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Add a pinch of cayenne or red pepper flakes.
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Use half milk / half cream for richer gravy.
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For extra flaky biscuits, freeze butter first.
If you want, I can also give you a zero-carb / keto version since you mentioned zero carbs earlier.