Gravy southern biscuits and gravy recipe mean a lot of things. For many, it’s the rich brown sauce served alongside poultry. For certain Italian-Americans, its the word for the tomato sauce that takes half a day to simmer. Southern breakfast dish Biscuits and Gravy.

You might be more used to making a roux with flour and butter, but this is essentially the same thing. Mix in milk to loosen the gravy and a pinch of cayenne to offset the richness. What’s also great – you can store the finished recipe in the fridge for up to 4 days. Let us know how it went in the comment section below! In a medium skillet over medium heat, cook sausage until no pink remains, 8 to 10 minutes. Sprinkle with flour and cook 1 minute.

Add milk and bring mixture to a boil. Reduce heat and simmer until thick, about 5 minutes. Season with salt, pepper, and cayenne. Remove from heat and serve with biscuits. Nutrition per serving:  220 calories,  13 g protein,  9 g carbohydrates,  . This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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We may earn commission from the links on this page. This post may contain affiliate links. Whip up some rich and flaky buttermilk biscuits to round out your meal. Southern buttermilk biscuit recipes typically call for White Lily flour, a low-protein brand primarily available in the southern U. I can’t find White Lily flour easily where I live, so I use a blend of all-purpose flour and cornstarch to get a similar effect. These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust.

Step-by-Step Instructions Begin by combining the flour, cornstarch, baking powder, baking soda, sugar, and salt in a food processor. Add the cold chunks of butter. Pulse until the mixture resembles coarse sand with a few pea-size clumps of butter intact. Transfer the mixture to a bowl. Stir until the mixture comes together into a shaggy mass. Turn the dough out onto a lightly floured work surface and bring together into a loose ball. Stack the pieces on top of one another.

You can see in the photo below how this process creates layers in the dough, which makes for deliciously flaky biscuits. Cut the dough into thirds again. Transfer the squares to a parchment-lined baking sheet. Bake for 13 to 15 minutes, until golden.