Southern Style Biscuits and Gravy

Southern Style Biscuits and Gravy

southern style biscuits and gravy

The first time I had biscuits and gravy I was a kid on vacation in Florida with my family. We were staying at a hotel that provided a continental breakfast and as a preteen I didn’t get up early so my grandma (the kind women that she is) brought up breakfast. Now I was expecting the typical free hotel breakfast, you know the type — powdered eggs, bacon and some type of toast. But to my surprise my grandma brought me something else, something unidentifiable and upon first judgment gross.

She brought me a bowl of biscuits and gravy. I didn’t want to try it but she was so excited because it reminded her of her childhood. You see she grew up in Alabama and biscuits were served every day. And gravy was something more than you have on Thanksgiving. So, since I love my grandma, I tried it. And to my surprise it wasn’t bad. She told me that if I liked this, then I’d love her homemade version. So when we got home, for the first time in my life she made me biscuits and gravy. And it was the best breakfast I ever had!

southern style biscuits and gravy

Of course, you have to like breakfast sausage and biscuits to enjoy biscuits and gravy. But I love good breakfast sausage and really, a biscuit, how can anyone not enjoy a biscuit.

Now here’s the secret to a good biscuits and gravy – it must be sausage gravy. Don’t try to cheat and make a gravy out of milk, butter and flour and add sausage at the end, it is essential that you make the gravy in the pan you cooked the sausage. The bit of grease left in the pan and the browned bits you deglaze into the milk are what give the gravy the unique, rich, absolutely delectable and somehow homey flavor.

southern style biscuits and gravy

But be prepared for the reactions the first time you make it. People will probably snub their nose or say something like, “what are you making?” That’s what my husband said back in the day and that’s what my kids said the first time I made it for them. Cause, truthfully, it’s not the prettiest meal out there. But I promise you once they taste it, they’ll fall in love. I
know I did. And now my son, Liam, gobbles it up and always asks for seconds.

southern style biscuits and gravy

It makes me so happy that my children enjoy a meal that holds so many memories for me. Ever since the first time my grandma made it, biscuits and gravy became the special breakfast she made when I visited. She taught me how to make it and now my children get to enjoy it too. I love how food can be attached to such special memories.

If you’d like to make homemade biscuits along with your sausage gravy, you can try these Simple Heart Shaped Biscuits. They’re quick and simple to make and the perfect size for kids.

simple heart shaped biscuits

Here are links to some of the products I love:

Kerrygold Irish Butter, Lodge Cast Iron Skillet

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

southern style biscuits and gravy

Print Recipe
Southern Style Biscuits and Gravy
This Southern Style Biscuits and Gravy brings the unique, rich flavor of sausage gravy on top of a homemade biscuit that results in an absolutely delectable and somehow homey breakfast.
southern style biscuits and gravy
Course Breakfast, Brunch
Cuisine American
Cook Time 25 minutes
Servings
people
Ingredients
Course Breakfast, Brunch
Cuisine American
Cook Time 25 minutes
Servings
people
Ingredients
southern style biscuits and gravy
Instructions
  1. Put the sausage in a pan over medium heat and break up with a spoon. Cook about 10-15 minutes, until browned and cooked through.
  2. Remove sausage with a slotted spoon and put on a plate to save for later.
  3. Turn pan to low-medium and add butter and flour. Whisk butter and flour until the butter is melted about 1 minute.
  4. Slowly pour in the milk as your whisking, this deglazes the pan and prevents lumps.
  5. After all the milk is added simmer the gravy for a few minutes until it thickens slightly. Then return the sausage to the pan and season with salt and pepper to taste. If the gravy is too thick, stir in milk about 1 tablespoon at a time.
  6. Serve over biscuits.
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