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.
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.