Biscuits and gravy just like your southern grandma used to make

Biscuits and gravy just like your southern grandma used to make

Prep Time

15 minutes

Cook Time

20 minutes


6 people

In the South, good biscuits are a point of pride. And how to make the best are a matter of debate. Dense and buttery? Soft and flaky? Lard or butter? These are all questions that were answered long ago in many biscuit-making families. And we’re not going to get involved in that debate.

What we are going to do is give you this delicious recipe for a Southern classic: biscuits and gravy. The sausage gravy is good enough to drink, but when drowning homemade biscuits they’re good enough to make a grown man cry. We leave the choice of butter, lard or (if you must) vegetable shortening to you.

*Recipe courtesy of The Food Channel.


For the biscuits

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup shortening (butter, lard or vegetable shortening)
  • 3/4 cup milk or buttermilk

For the sausage gravy

  • 1 pound breakfast pork sausage
  • 1/3 cup flour
  • 3 cups milk
  • As needed salt and black pepper


For the biscuits

  • 1 Preheat oven to 450°F.
  • 2 In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
  • 3 On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits and place on a baking sheet. Bake for 15 minutes or until lightly browned on top.

For the gravy

  • 1 Pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
  • 2 Add flour to pan and whisk until golden. Slowly add milk and whisk over low heat until thickened.
  • 3 Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
  • 4 Serve split biscuits topped with gravy.


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