Southern Biscuits and Gravy has always been one of my favorite breakfast dishes! My southern grandmother and mom passed down their recipe to me. It is pure perfection – creamy and hearty with the perfect amount of kick! This is sure to become a family favorite for your family as well.
Southern Biscuits and Gravy has been my THING since I was a little girl. It was always a good weekend morning (because we only had big breakfasts on the weekends) when I walked into the kitchen and gravy was bubbling away on the stove. Once I started cooking on my own, it became a goal of mine to learn the perfect Southern biscuit recipe and gravy recipe to go along with it.
You can check out my Southern Biscuit Recipe HERE!
Here’s How I Make Southern Biscuits and Gravy:
- Make the biscuits using my Southern Biscuit Recipe.
- To make the gravy:
- Heat a cast iron skillet over medium/high heat.
- Cook the breakfast sausage until browned and no longer pink.
- Add enough oil/grease to the bottom of a cast iron skillet to just cover the bottom of the pan. If your sausage left some grease, you can just add about 1 TBSP (or more if needed to cover the bottom of the pan) of oil to the same skillet.
- When it is hot, add 2-3 TBSP of all purpose flour. Whisk so the flour soaks up the oil. Let it cook for just about 1 minute.
- After 1 minute, turn the heat down and add 1 cup of milk. I prefer using whole milk or 2%. Whisk to combine and keep stirring to stir out any clumps.
- Season with 1 tsp of salt, a lot of black pepper, and 1-2 dashes of cayenne pepper (you can leave this out if you don’t like a little spice). Stir to combine.
- Add sausage back to gravy.
- If gravy seems too thick, add more milk a little at a time and stir after adding.
- Serve over warm biscuits.
