• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dinner in 3, 2, 1
  • Home
  • About Me
  • Recipes
    • Course
    • Holidays
    • Ingredients
    • Popular
  • Nutrition
  • Collaborate
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Contact
  • Recipes
  • Nutrition
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Course » Breakfast

    Biscuits and Gravy

    January 6, 2023 by Laura Ashley Leave a Comment

    Pin
    Share
    Tweet

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

    This is a picture of a cast iron skillet filled with biscuits.

    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
    Prevent 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!
      Pin
      Share
      Tweet

      More Breakfast

      • This is a picture of a slice of breakfast casserole on a blue plate with a side of a fruit salad with kiwi, pineapple, raspberries and orange slices. The casserole has tater tots and cheese on top and is garnished with tomatoes. There is also a glass of orange juice in the picture and a purple flower.
        Sunrise Tater Tot Casserole
      • This is a picture of a cast iron skillet of biscuits and sausage gravy.
        Southern Biscuits and Sausage Gravy
      • Spicy Sausage Balls
      • Bacon and Cheese Quiche

      Filed Under: Breads, Breakfast

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      laura

      Welcome to my kitchen! I'm Laura Ashley, and I'm excited you're here! As a registered dietitian and diabetes educator, I love cooking all kinds of food and trying new restaurants. Food is my love language! Here at Dinner in 3, 2, 1, I serve up delicious and nutritious recipes you and your family will love.

      More about me →

      Popular

      • This is a picture of a colorful salad. In it there is ramen noodles, coleslaw, grapes, oranges, nuts and tossed in a dressing.
        Sweet and Crunchy Ramen Salad
      • Alice Springs Chicken Copycat Recipe
      • This is a picture a dinner plate filled with cooked asparagus spears, wild rice and a baked chicken thigh with rosemary on top.
        Sheet Pan Rosemary Chicken
      • Chocolate Mocha Tres Leches Cake

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Contact/Collaborate

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • Courses
      • Meats
      • Popular
      • Holidays

      As an LTK Associate, I earn from qualifying purchases.

      Copyright © 2023 dinnerin321.com. All rights reserved.