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4.89 from 9 votes

Homemade Biscuits and Gravy

Homemade Biscuits and Gravy are always a favorite Southern comfort food in our house. Fluffy buttermilk biscuits made simple with self rising flour and a creamy gravy. It's a tried-and-true meal everyone loves.
Prep Time20 minutes
Cook Time35 minutes
Total Time45 minutes
Course: bread, Breakfast
Cuisine: American
Keyword: breakfast, brunch
Servings: 10 servings
Calories: 339kcal

Ingredients
 

Biscuits

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

Gravy

  • ½-1 pound breakfast meat of choice (½ pound used in video)
  • 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

For the Biscuits:

  • 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. Add 2-4 tablespoons buttermilk if the dough seems to dry. Turn the dough onto a lightly floured surface and form into a ball.
  • Create layers by either the “Pat and Fold” or “Pat and Stack” method.
    Pat and Stack: 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. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
    Pat and Fold: 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 a pre-heated buttered cast iron skillet. Bake at 475ºF for 15 minutes or until lightly browned. Brush with melted butter. 

For the Gravy:

  • Cook breakfast meat in a large skillet. You will want the residual grease to be ready for making gravy as the biscuits are baking. Either reserve the cooked meat crumbles to meal prep a casserole recipe or use it in the gravy.
  • 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 or butter to that amount. Whisk flour into grease and allow to cook for 2-3 minutes.
    NOTE: If making sausage gravy, start with the cooked, crumbled sausage in the skillet on medium-high and ensure there is ¼ cup grease in the pan. Then, add the flour and continue the recipe as written.
  • 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 the mixture to come to a light simmer then turn heat to medium-low.
  • As mixture thickens, add the remaining ½ cup milk and salt and pepper to taste. Allow to simmer 3-5 minutes.

Video

Notes

Nutrition Facts are for 1 biscuit and ½ cup gravy.
Tips and Substitutions
  • When using White Lilly flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together.
  • 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
  • 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 has a lot of personal preference. You can adjust seasonings to your taste and add liquid to the consistency you like most. We prefer only ½ pound of sausage in this gravy, but if you like it meatier, add more and adjust milk as needed.
  • 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.
  • The biscuits will keep at room temperature in an airtight container for about four days. Wrap individually in plastic wrap and freeze for 1 to 2 months. 
  • The gravy will keep in an airtight container in the fridge for up to four days or in the freezer for 1 to 2 months. Thaw at room temperature and reheat on the stove over low heat until simmering. 
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Nutrition

Calories: 339kcal | Carbohydrates: 29g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 272mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
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