Biscuits and gravy is a beloved Southern comfort food classic that combines fluffy, buttery biscuits with a rich, savory sausage gravy. This hearty dish works perfectly for large gatherings or brunches because it’s filling, crowd-pleasing, and straightforward to scale up. Whether you’re feeding a hungry crowd or prepping for a weekend event, this recipe will guide you through making enough biscuits and gravy for 20 people with ease.
Ingredients
- For the biscuits:
- 8 cups all-purpose flour
- 1/4 cup baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups (4 sticks) cold unsalted butter, cubed
- 4 cups buttermilk, cold
- For the sausage gravy:
- 4 pounds breakfast pork sausage (preferably spicy or sage-flavored)
- 1 cup all-purpose flour
- 10 cups whole milk, warmed
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
Instructions
- Make the biscuits: Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper.
- In a very large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut or rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Pour in the cold buttermilk all at once and stir gently with a wooden spoon or rubber spatula just until the dough comes together. Do not overmix; it should be slightly sticky but manageable.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough over itself 2-3 times to create flaky layers, then gently pat it out again to about 1-inch thickness.
- Using a 3-inch biscuit cutter, cut out biscuits without twisting (twisting seals the edges and can prevent rising). Gather scraps, gently reshape, and cut more biscuits until all dough is used. You should get about 30-36 biscuits.
- Place biscuits on the prepared baking sheets, leaving about 1 inch between each. For taller biscuits, place them close together so they rise upward instead of spreading.
- Bake for 12-15 minutes or until golden brown on top and cooked through. Remove from oven and transfer to a wire rack to cool slightly while you prepare the gravy.
- Make the sausage gravy: In a large heavy-bottomed skillet or Dutch oven over medium-high heat, crumble and cook the sausage until browned and fully cooked, about 8-10 minutes. Break up large chunks with a wooden spoon.
- Reduce heat to medium. Sprinkle the flour evenly over the cooked sausage and stir well to coat. Cook the flour for 2-3 minutes, stirring constantly, until it turns a light golden color. This step removes the raw flour taste.
- Gradually whisk in the warm milk, about 1 cup at a time, ensuring the mixture stays smooth and no lumps form.
- Bring the gravy to a gentle simmer and cook, stirring frequently, until thickened to your desired consistency, about 8-10 minutes. If the gravy is too thick, add more milk a little at a time.
- Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Serve: Split the warm biscuits in half and ladle generous amounts of sausage gravy over each. Serve immediately for best texture and flavor.
Tips
- Buttermilk substitute: If you don’t have buttermilk, use 4 cups of milk with 4 tablespoons of lemon juice or white vinegar added. Let it sit for 5 minutes before using.
- Keep ingredients cold: Cold butter and buttermilk help create flaky biscuits. Chill your butter before cutting it in, and use cold buttermilk straight from the fridge.
- Don’t overwork the biscuit dough: Overmixing develops gluten and results in tough biscuits. Stir just until combined and handle dough gently when shaping.
- Gravy texture control: If your gravy gets too thick, thin it with a splash of warm milk. If too thin, let it simmer longer to reduce and thicken.
Serving Suggestions
Biscuits and gravy are hearty enough to serve as a standalone meal, but you can round out the plate with classic Southern sides such as scrambled eggs, crispy bacon, or fried green tomatoes. For a fresh contrast, consider a simple side salad with a tangy vinaigrette or some sautéed greens like collards or kale. Sweet additions like fresh fruit or a drizzle of honey on the biscuits can balance the savory richness beautifully.
Variations
This recipe is versatile and can be adapted to different tastes. Try using turkey sausage or vegetarian sausage crumbles for a lighter or meat-free gravy. For a spicier kick, add cayenne pepper or hot sauce to the gravy. You can also experiment with herb-infused biscuits by adding chopped rosemary or chives to the dough. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend in both the biscuits and the gravy, but expect a slightly different texture.
Storage and Reheating
Leftover biscuits and gravy can be stored separately for best results. Biscuits keep well in an airtight container at room temperature for up to 2 days or frozen for up to 3 months. Reheat frozen biscuits by wrapping in foil and warming in a 350°F (175°C) oven for 10-15 minutes. Gravy should be refrigerated in a sealed container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk if needed to loosen the sauce. Avoid microwaving gravy in large batches as it can separate or become lumpy.
Frequently Asked Questions
Can I prepare biscuits and gravy ahead of time?
Yes, you can make the biscuits and gravy separately a day in advance. Store biscuits wrapped tightly at room temperature or refrigerated, and keep gravy refrigerated. Reheat biscuits in the oven and gently warm the gravy on the stove before serving.
How do I get fluffy biscuits every time?
Using cold butter and buttermilk, cutting in the butter until pea-sized pieces remain, and handling the dough gently without overmixing are key to fluffy, tender biscuits. Also, bake at a high temperature (425°F) for a quick rise.
What if my gravy is too thin or too thick?
If the gravy is too thin, simmer it longer to reduce and thicken. If it’s too thick, add warm milk a little at a time and stir until you reach the desired consistency.
Can I use a different type of sausage?
Absolutely. Pork breakfast sausage is traditional, but you can use turkey sausage, chicken sausage, or even plant-based sausage alternatives. Keep in mind that different sausages have varying fat content, which may affect the gravy’s richness.
Is it okay to freeze biscuits and gravy?
You can freeze biscuits individually wrapped for up to 3 months and thaw before reheating. Gravy can be frozen but may separate slightly upon thawing; reheat slowly and whisk well to bring it back together.
How spicy is this gravy?
This recipe uses mild sausage and optional crushed red pepper flakes for a subtle heat. You can adjust the spice level by choosing spicy sausage or adding more crushed red pepper or cayenne powder to suit your taste.
With this comprehensive recipe and tips, you’ll confidently serve up biscuits and gravy for 20 people that taste like they came from your favorite Southern diner. Enjoy the warm, comforting flavors and the smiles at your table!
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