How to Make Biscuits and Gravy from scratch

You know it, you love it. Or actually, maybe you don’t? If you know it, then you most certainly love it, right? Yes? Anyway. This post is all about How to Make Biscuits and Gravy – because this site prioritizes both Appalachian and Southern foods, and it can’t be considered complete without a really REALLY great biscuits and gravy recipe.

It simply would not be right. This recipe is 90% classic, I’d say – if we’re counting here. But because I can’t help myself, I like to tinker ever so slightly with tradition, just to see if I can make something taste even a hair better … sing just a little louder, you know? So, read on for all about How to Make Biscuits and Gravy from scratch (the way I like to do it), or jump ahead for the recipe itself.

And while you’re at it, you should check out some of my other Southern favorites like this to-die-for Ambrosia recipe, or this “Tater Soup.” Or maybe you want a slice of Kentucky Butter Cake? If no, worry not! The recipe is a breeze to make.

Why we think you should know How to Make Biscuits and Gravy

A true Southern staple, biscuits and gravy is a no frills, stick-to-your ribs breakfast (or any time of day, really) that will satisfy in every way. My recipe is close to classic for the most part, but I add scallion whites to the gravy, along with a little poultry seasoning and I swap in buttermilk for regular milk.

Why do I do these things? I think the freshness from scallions really helps boost the gravy’s flavor, plus you get to use the green parts as a topping. The poultry seasoning adds a rich, herbaceous note that really emphasizes the herbs in the sausage itself. Lastly, we’re already using buttermilk in the biscuits, and its inherent acidity punches back at the decadent sausage, creating an extra flavorful, more balanced plate of truly fantastic biscuits and gravy. Read on for a little more about how to make biscuits and gravy from scratch.

how to make biscuits and gravy (directions)

For the Biscuits:

1. Preheat the oven to 425 degrees F. Adjust the rack to the middle position, and line a large baking sheet with parchment.
2. Put the flour, cornstarch, baking powder, baking soda, sugar, and salt into a large mixing bowl and whisk very well to thoroughly combine (alternatively, you can add them to the bowl of a food processor). Add the butter and, using a fork or a pastry blender, work the butter into the flour until the mixture resembles coarse sand with some pea-sized clumps remaining (if using a food processor, just pulse everything together until it resembles coarse sand). 
3. Add the cold buttermilk and, using a spoon/spatula now, combine the mixture until you have a shaggy mass. If it feels pretty dry, add another splash of buttermilk until it comes together for you. Just take care not to overmix. 
4. Turn out the dough onto a floured work surface (you can dust the top of the dough with flour as well, if it’s really sticky). Pat the dough into a 3/4-inch-thick rectangle and cut it evenly into thirds. Stack the thirds on top of one another, and pat the dough down again into a 3/4-inch-thick rectangle.
5. Repeat the last step by cutting the dough into thirds, stacking those on top of one another, and patting down into a final thickness of about 1 inch. Using a knife, cut the biscuits into 12 square biscuits (you could do 8 larger squares, if you prefer). Put the biscuits onto the prepared baking sheet and brush each with a little buttermilk. Sprinkle them with a little salt, if you like. 
6. Bake until very golden on their tops and bottoms, and cooked through; about 12 to 15 minutes.   

For the Buttermilk Gravy:

1. I like to make the gravy while the biscuits bake and cool. Set a large skillet over medium heat and add the sausage, scallion whites, and poultry seasoning. Break up the sausage as much as you can, and allow it to fully cook, getting nice and brown; takes about 5 minutes. 
2. Sprinkle the flour over the sausage (no need to drain the pan – we need the drippings to help toast the flour), and let it cook (stirring) for about a minute.
3. Add the buttermilk, stirring as you do to break up any lumps. Let the gravy come up to a bubble, and then reduce the heat to low. It only takes a few minutes to thicken and is ready to serve right away. If it seems too thick to you, you can add more buttermilk or regular milk (in ½-cup increments) until the consistency is to your liking. You’re looking for something that is spoonable – that will pour down easily over the biscuits, but not soupy or thin. 
4. To serve your biscuits and gravy, I like to split a biscuit in half and lay the halves on a plate, cut sides facing up. I spoon a generous amount of gravy down over top and sprinkle on the reserved scallion greens.

how to make biscuits and gravy (A Few ingredient notes)

One simply can’t talk all about how to make biscuits and gravy without going over the reasons behind the core ingredients in the biscuits themselves. They are, after all, the bed upon which our tasty mess of gravy must lay yes? Yes. As such, we shall discuss post haste. Firstly … let’s talk flour …

The Flour

Want to know how to make biscuits and gravy? Start with all-purpose flour. We’ll use good ole’ all purpose for these biscuits of ours. Because it’s good and right to do so. However, I actually would recommend using White Lily flour, if you can find it. It has a lower protein count that a standard op all-purpose flour, therefore resulting in light-as-a-feather biscuits. And last I checked, that’s a really good thing.

The Butter

As much as I tend to recommend using salted butter in your baked goods (see my fave snickerdoodle cookies or best ever naan recipe for proof). I do think these biscuits are really great with unsalted (sweet cream) butter. This is largely because biscuits are so often paired with salty things … like sausage gravy, for example. As such, controlling the salt factor a bit by way of the butter we wield is a good idea. But using a great quality, grass-fed Irish butter is always and forever a suggestion of mine. You can 110% taste the difference – especially in something like an ultra buttery biscuit where the butter is a true anchor for everything else.

Baking Powder

We’re going over how to make biscuits and gravy today, and one question I do tend to get relatively often re: baked goods is, “what is the purpose of baking powder?” Or, maybe “what is the difference between baking powder and baking soda?” And I can tell you that in the case of these biscuits the two work in tandem to influence both the fluffy tenderness of the biscuit crumb, along with the rise that we get (and want!). The baking powder adds volume and lightens the texture of the biscuits.

Baking Soda

Why do we use baking soda in biscuits? If you’re want to learn how to make biscuits and gravy like a good Southerner, it only follows that you learn a little about the science behind proper biscuiteering. This is a word I invented a while ago, and I love it. Anyway, baking soda is used in biscuits as a leavening agent. It reacts with the acids (the buttermilk) and create a rise in the dough that would otherwise not be quite as strong.

The Buttermilk

As we continue to go over how to make biscuits and gravy today, and I’d be remiss to not wax on a little about my love of buttermilk. In my biscuits and gravy recipe, the buttermilk serves double duty. It goes in the buttermilk biscuits (obviously) and it also goes in the gravy itself, helping lend its unbeatable creamy tang in the very best way. The buttermilk is my little extra Southern touch to the gravy that I think is a real difference maker. That said, traditionally you’ll see sausage gravy being made with regular milk instead, which you can of course do.

how to make biscuits and gravy: Tasty serving suggestions and alternative ideas

1. Shave some white cheddar cheese down into your gravy and allow it to melt into the sauce.
2. Add 1 heaping cup of freshly shredded cheddar cheese to the biscuits before you add the buttermilk for cheddar biscuits and gravy!
3. For a little kick, add a few dashes of hot sauce to your gravy, or crushed chili flakes or even a pinch of cayenne.
4. I like a minced or grated clove of fresh garlic in my gravy, or a teaspoon of garlic powder, as I can never have too much of the stuff.
5. For a truly ramped up gravy, add a teaspoon of chicken stock concentrate to the mixture as it’s bubbling away.
6. For a delicious Indian spin, add a teaspoon or two of yellow curry powder to your gravy, and swap in coconut milk for the buttermilk.
7. As seen in the photos here, I love to serve my biscuits and gravy with my truly lovely honey pickled peaches. That pop of sweet tanginess perfectly offsets the decadent richness of the biscuits. Match made in Southern heaven.

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