Biscuits and Gravy

Mamaw’s house, Mom’s house, or my house…Biscuits and Gravy are always a favorite meal!

In my opinion that buttermilk biscuits and gravy would make the top 10 of best southern meals. Tall, flaky layers of buttery biscuit dough with a warm ladle of homemade gravy on top…heaven! Homemade buttermilk biscuits are easier to make than you might think. With just a few ingredients and elbow grease, you can whip these up in less than 15 minutes.

What You’ll Need

• For the Biscuits:
  • Butter
  • Self-Rising Flour
  • Buttermilk
• For the Gravy
  • Grease from Breakfast Meat or Oil
  • Self-Rising Flour

Tools You’ll Need

• Cast Iron Skillet
• Rolling Pin
• Measuring Cup
• Biscuit Cutter

How to Make This Recipe

1. You’ll want to start by putting the butter in the freezer and cooking your breakfast meat. The residual grease from the meat will be used to make the gravy. If you don’t want meat with it, you can skip this step and just use canola oil, vegetable oil or lard.
2. Next, you’re going to make the biscuits and while they bake, you’ll make the gravy. Grate the frozen butter into a bowl with the flour then chill 10 minutes. Make a well in the center of mixture, add buttermilk and stir 15 times. The dough will be slightly loose and you might think it’s too dry…it’s not. Turn the dough onto a lightly floured surface and press all the loose pieces of the dough together into a ball. Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. (See tip below if you want to simplify this step.)
3. Place dough rounds on a parchment paper-lined pan or cast iron skillet. Bake at 475ºF for 15 minutes or until lightly browned. Brush with melted butter. 
4. While the biscuits are baking, make the gravy in a medium skillet on medium-high. Ensure there is ¼ cup grease in the pan. If your meat didn’t produce ¼ cup, add canola oil to that amount. Whisk flour into the grease and allow to cook for 2-3 minutes. Add 1 cup milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk and stir until well combined. Allow mixture to come to a light simmer then turn heat to low-medium. As mixture thickens, add remaining ½ cup milk and salt and pepper to taste. Allow to simmer 3-5 minutes.

Tips and Substitutions

• If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• To create layers without rolling and folding, you can press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness and proceed with the recipe.
• The biscuits can be baked in either a cast iron skillet or parchment paper lined pan for optimal crunchy bottoms.
• Gravy is a food that personal preference has a lot to do with. You can adjust seasonings to your taste and add liquid to the consistency you like most.
• If you thin the gravy out too much, you can whisk into the gravy a cornstarch slurry which is 2 teaspoons cornstarch and 2 teaspoons milk. Allow the gravy to cook and thicken for 3-5 minutes.

More Recipes Like This

• Bacon Cheddar Buttermilk Biscuits
• Easy Whipping Cream Biscuits
• Autumn Honey Butter Biscuits

Print Recipe Rate this Recipe Pin Recipe

4.75 from 4 votes

Biscuits and Gravy

Mamaw’s house, Mom’s house, or my house…Biscuits and Gravy are always a fave! 

Prep Time20 mins

Cook Time35 mins

Total Time45 mins

Course: bread, Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: 8 servings

Calories: 381kcal

Cook ModePrevent your screen from going dark

Ingredients

Breakfast Meat of Choice (1 lb)

Biscuits

• ½ cup butter frozen 10 minutes
• 2 ½ cups self-rising flour
• 1 cup chilled buttermilk
• 1 tablespoon butter melted

Gravy

• ¼ cup grease/oil (residual from breakfast meat…add oil to make up to ¼ cup)
• ¼ cup self-rising flour
• 2 ½ cups 2% milk

Instructions

• Start by cooking the breakfast meat. You will want the residual grease to be ready for making gravy as the biscuits are baking. 
• Preheat oven to 475ºF. 
• Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes. Make a well in the center of mixture, add buttermilk and stir 15 times, dough will be slightly loose. Turn onto a lightly floured surface. Press dough into a ball and sprinkle with flour. Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or buttered cast iron skillet. Bake at 475ºF for 15 minutes or until lightly browned. Brush with melted butter. 
• While biscuits are baking, make the gravy in a medium skillet on medium-high. Ensure there is ¼ cup grease in the pan. If your meat didn’t produce ¼ cup, add canola oil to that amount. Whisk flour into grease and allow to cook for 2-3 minutes. Add 1 cup milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk and stir until well combined. Allow mixture to come to a light simmer then turn heat to low-medium. As mixture thickens, add remaining ½ cup milk and salt and pepper to taste. Allow to simmer 3-5 minutes.

Video

Nutrition

Serving: 1biscuit + ½ cup gravy | Calories: 381kcal | Carbohydrates: 35g | Protein: 8.5g | Fat: 23g

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!