Southern Biscuits & Gravy

This hearty Southern breakfast of homemade biscuits with honey butter and sausage gravy has been my weekend tradition for years. There's something deeply satisfying about watching family gather around the table when these golden biscuits and peppery gravy hit the table. The combination of sweet honey butter alongside rich sausage gravy creates that perfect sweet-savory balance that makes this dish utterly irresistible.

I first made this recipe during a cold winter morning when my family needed something substantial to start the day. The kitchen filled with the buttery aroma of baking biscuits, and it's been requested nearly every weekend since.

Ingredients

For the Biscuits

• All purpose flour: Provides the structure while keeping the biscuits tender
• Baking powder and baking soda: Create the perfect rise for flaky layers
• Cold unsalted butter: Creates pockets of steam resulting in those coveted flaky layers
• Buttermilk: Adds tanginess and reacts with the leaveners for maximum height

For the Honey Butter

• Softened unsalted butter: Allows for easy mixing while maintaining a spreadable texture
• Quality honey: Adds natural sweetness and floral notes
• A pinch of salt: Enhances the sweet honey flavor

For the Sausage Gravy

• Breakfast sausage: Provides the fat and flavor base; look for one with visible herbs and spices
• All purpose flour: Thickens the gravy when combined with the sausage fat
• Whole milk: Creates the creamiest texture; use full fat for best results
• Black pepper: Essential for authentic Southern gravy flavor

Step-by-Step Instructions

Prepare the Biscuit Dough

Combine dry ingredients:

Thoroughly in a large bowl making sure the leavening agents are evenly distributed. Work quickly with cold ingredients to prevent the butter from warming. The success of flaky biscuits depends on keeping those butter pieces intact.

Create the Butter Crumbs

Cut the cold butter:

Into the flour mixture until it resembles coarse crumbs. Some butter pieces should be pea sized while others can be slightly larger. This variation creates different textures within your baked biscuits. Work with your fingertips rather than palms to keep the butter cool.

Form the Dough

Add cold buttermilk:

And stir just until the mixture comes together. Overmixing develops gluten which makes tough biscuits. The dough should look somewhat shaggy but hold together when pressed. If it feels too dry add a touch more buttermilk.

Laminate for Flakiness

Turn dough:

Onto a lightly floured surface and gently pat into a rectangle. The folding technique creates distinct layers that will puff up during baking. Handle the dough minimally to keep the butter cold and the texture light.

Cut and Arrange

Use a sharp biscuit cutter:

And press straight down without twisting which seals the edges and prevents proper rising. Place biscuits close together on the baking sheet; their sides touching helps them rise higher as they support each other.

Bake to Golden Perfection

Bake in a hot oven:

Until the tops are golden brown and the centers are fully cooked. Look for biscuits that have risen dramatically and show visible layers when broken apart.

Create Honey Butter

Mix softened butter:

With honey and salt until completely smooth and incorporated. The mixture should be silky with no visible streaks of honey. Let it sit at room temperature for easy spreading.

Brown the Sausage

Cook breakfast sausage:

In a large skillet breaking it into small crumbles. The fond that develops on the bottom of the pan contains tremendous flavor that will enhance your gravy. Cook until no pink remains but avoid overcooking.

Make the Roux

Sprinkle flour:

Directly over the cooked sausage and drippings stirring constantly. This creates the foundation for a lump free gravy. The flour should coat each piece of sausage and begin to turn slightly golden which indicates the raw flour taste is cooking out.

Create Silky Gravy

Pour milk:

In gradually while whisking continuously to prevent lumps. The mixture will thicken as it simmers allowing the flavors to meld. Be patient during this process; the gravy will reach the perfect consistency after several minutes of gentle bubbling.

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The breakfast sausage is truly the heart of this recipe. I discovered this after testing countless varieties and finding that a good quality breakfast sausage with visible herbs makes all the difference in the gravy. My grandmother always added extra black pepper to her version which is why this recipe leans into that peppery profile.

Make Ahead Options

The beauty of this recipe lies in its flexibility for busy mornings. You can prepare the biscuit dough the night before wrap it tightly in plastic and refrigerate. In the morning simply cut and bake. The honey butter keeps beautifully in the refrigerator for up to two weeks just bring to room temperature before serving. For the gravy make it fresh for best results but you can prepare the sausage ahead of time to streamline the morning cooking process.

Perfecting Your Biscuits

The secret to exceptional Southern biscuits lies in the technique rather than complicated ingredients. Always use cold ingredients and handle the dough minimally. The butter must remain in distinct pieces rather than fully incorporating into the flour this creates the steam pockets that make biscuits rise tall and flaky. Using a metal biscuit cutter with a sharp edge gives you the cleanest cut allowing maximum rise. If you find your biscuits aren't rising properly check the freshness of your leavening agents they lose potency over time.

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Regional Variations

This classic Southern breakfast varies across different regions of the American South. In some areas particularly the Carolinas you might find the gravy made with country ham instead of sausage creating a saltier more intensely flavored version. Tennessee style often includes a bit of coffee in the gravy for depth while Appalachian versions might incorporate bacon grease alongside or instead of sausage drippings. The biscuits themselves also vary from fluffy to flaky depending on regional preferences and family traditions.

Serving Suggestions

While these biscuits with honey butter and sausage gravy make a complete meal on their own consider adding some bright elements to balance the richness. Serve alongside fresh fruit particularly berries or citrus segments to cut through the richness. For a true Southern breakfast experience offer fried eggs with runny yolks that can mingle with the gravy. Fresh herbs like chopped chives or parsley sprinkled over the gravy add color and a subtle freshness that complements the rich flavors.

Common Questions

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and cut it into rounds, then freeze them unbaked on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. When ready to bake, add 3-5 minutes to the baking time. Alternatively, baked biscuits can be frozen and reheated in a 350°F oven for 5-10 minutes.

→ Why is it important to use cold butter and buttermilk for the biscuits?

Cold ingredients are crucial for creating flaky biscuits. When cold butter hits the hot oven, it creates steam pockets that result in layers. If the butter melts before baking, you'll end up with dense, flat biscuits instead of light, flaky ones.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. You can also use plain yogurt thinned with a little milk to achieve a similar consistency and tang.

→ How do I prevent lumps in my sausage gravy?

To prevent lumps, make sure to thoroughly cook the flour with the sausage for 1-2 minutes before adding any liquid. Then add the milk gradually while continuously whisking. If lumps do form, you can whisk vigorously or use an immersion blender to smooth the gravy.

→ Can I make this dish vegetarian?

Yes, for a vegetarian version, replace the sausage with a plant-based sausage alternative or make a mushroom gravy using 8 oz of chopped mushrooms sautéed with onions and seasonings like sage and thyme. Continue with the flour and milk as directed in the original recipe.

→ What's the best way to reheat leftover sausage gravy?

Reheat leftover sausage gravy in a saucepan over medium-low heat, adding a splash of milk to thin it as needed while stirring frequently. Avoid high heat which can cause the gravy to break or scorch. Microwaving works in a pinch, but stir every 30 seconds to maintain smooth consistency.