Southern Biscuits and Gravy Recipe with Buttermilk

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Introduction: A Taste of the South in Every Bite

Nothing says “Southern comfort food” quite like warm, fluffy biscuits smothered in creamy, savory gravy. This classic dish is a breakfast (or anytime!) staple, and this recipe elevates it with the tangy goodness of buttermilk. Get ready to experience biscuit perfection and gravy that will have you licking your plate clean. This isn’t just a recipe; it’s a tradition.

Making the Best Buttermilk Biscuits

Ingredients for Buttermilk Bliss

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup cold buttermilk

Step-by-Step Biscuit Baking

1. Preheat your oven to 450°F (232°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the flakier the biscuits!
4. Make a well in the center of the dry ingredients and pour in the cold buttermilk.
5. Gently stir until just combined. Do not overmix! The dough should be slightly shaggy.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in thirds, like a letter. This creates layers.
8. Repeat the folding process 2-3 more times.
9. Pat the dough out to about 3/4 inch thickness.
10. Use a 2-inch biscuit cutter to cut out biscuits. Do not twist the cutter, as this seals the edges and prevents them from rising fully.
11. Place the biscuits on an ungreased baking sheet.
12. Bake for 12-15 minutes, or until golden brown.

Tips for Flaky Biscuits

• Keep it cold: Cold ingredients are key to flaky biscuits. Use cold butter and cold buttermilk.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits.
• Handle gently: Be gentle when working with the dough to avoid overworking it.
• Layering is key: The folding process creates layers, which result in light and airy biscuits.

Crafting the Perfect Sausage Gravy

Gravy Ingredients You’ll Need

• 1 pound breakfast sausage (sage sausage recommended)
• 1/4 cup all-purpose flour
• 3 cups milk (whole milk preferred for richness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for a little heat)

Gravy-Making Instructions

1. In a large skillet, cook the sausage over medium heat, breaking it up with a spoon until browned.
2. Remove the sausage from the skillet with a slotted spoon, leaving the rendered fat in the pan.
3. Whisk the flour into the hot sausage fat and cook for 1-2 minutes, stirring constantly. This creates a roux.
4. Slowly whisk in the milk, making sure to scrape up any browned bits from the bottom of the pan.
5. Continue to whisk until the gravy thickens, about 5-7 minutes.
6. Stir in the cooked sausage, salt, pepper, and red pepper flakes (if using).
7. Reduce the heat to low and simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld.

Troubleshooting Common Gravy Issues

• Lumpy Gravy: Whisk vigorously! If lumps persist, strain the gravy through a fine-mesh sieve.
• Thin Gravy: Simmer longer to allow it to thicken, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Thick Gravy: Add a little more milk until you reach your desired consistency.
• Bland Gravy: Adjust seasoning with salt, pepper, and a pinch of red pepper flakes or garlic powder.

Serving and Enjoying Your Southern Masterpiece

Plating Perfection

To serve, split the warm buttermilk biscuits in half and spoon generous amounts of sausage gravy over each half. Garnish with fresh parsley or a sprinkle of paprika for a touch of color.

Variations and Additions

• Spicy Gravy: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy.
• Vegetarian Gravy: Substitute the sausage with crumbled vegetarian sausage or sautéed mushrooms. Use vegetable broth instead of sausage fat for the roux.
• Cheesy Biscuits: Add shredded cheddar cheese to the biscuit dough before baking.

Conclusion: A Southern Classic, Perfected

This Southern biscuits and gravy recipe with buttermilk is a true comfort food classic, perfect for a weekend brunch, a holiday breakfast, or anytime you’re craving a taste of the South. The combination of flaky, tangy buttermilk biscuits and creamy, savory sausage gravy is simply irresistible. Enjoy!