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 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: bread, Breakfast
Cuisine: American
Keyword: breakfast, brunch
Servings: 10servings
Calories: 339kcal
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Ingredients
Biscuits
½cupbutterfrozen 10 minutes
2 ½cupsself-rising flour
1cupchilled buttermilkwell-shaken
1tablespoonunsalted buttermelted
Gravy
½-1pound breakfast meat of choice (½ pound used in video)
¼cupgrease/oil (residual from breakfast meat…add oil to make up to ¼ cup)
¼cupself-rising flour
2 ½ cups2% 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.