Biscuits and gravy just like your southern grandma used to make

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Prep time: 15 minutes | Cook time: 20 minutes | Serves: 6


In the South, good biscuits are a point of pride. And how to make the best are a matter of debate. Dense and buttery? Soft and flaky? Lard or butter? These are all questions that were answered long ago in many biscuit-making families. And we're not going to get involved in that debate.

What we are going to do is give you this delicious recipe for a Southern classic: biscuits and gravy. The sausage gravy is good enough to drink, but when drowning homemade biscuits they're good enough to make a grown man cry. We leave the choice of butter, lard or (if you must) vegetable shortening to you.

*Recipe courtesy of The Food Channel.


For the biscuits
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup shortening (butter, lard or vegetable shortening)
  • 3/4 cup milk or buttermilk
For the sausage gravy
  • 1 pound breakfast pork sausage
  • 1/3 cup flour
  • 3 cups milk
  • As needed salt and black pepper


For the biscuits

  1. Preheat oven to 450°F.
  2. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
  3. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits and place on a baking sheet. Bake for 15 minutes or until lightly browned on top.

For the gravy

  1. Pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
  2. Add flour to pan and whisk until golden. Slowly add milk and whisk over low heat until thickened.
  3. Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
  4. Serve split biscuits topped with gravy.


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