Trisha Yearwood’s biscuits and gravy recipe is a comforting Southern classic that combines fluffy, buttery biscuits with a rich, savory sausage gravy. This dish works because of the perfect balance between light, tender biscuits and creamy, flavorful gravy that’s seasoned just right. It’s a hearty breakfast or brunch favorite that satisfies with every bite.
Ingredients
- For the Biscuits:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup buttermilk, cold
- For the Sausage Gravy:
- 1 pound breakfast sausage (pork, preferably mild or spicy depending on preference)
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a slight kick)
Instructions
- Make the Biscuits: Preheat your oven to 450°F (232°C). In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- Pour in the cold buttermilk and stir gently with a fork just until the dough comes together. Do not overmix; the dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create layers, then pat again to 1-inch thickness.
- Using a 2.5-inch round biscuit cutter, cut out biscuits straight down without twisting. Gather scraps gently and cut more biscuits until all dough is used.
- Place biscuits on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for 12-15 minutes, until golden brown on top. Remove and keep warm.
- Prepare the Sausage Gravy: While biscuits bake, heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through, about 8 minutes.
- Sprinkle the flour evenly over the cooked sausage. Stir constantly for 1-2 minutes to cook the flour and absorb the fat.
- Gradually pour in the warmed milk while stirring continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
- Season the gravy with salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning as needed.
- Serve: Split the warm biscuits in half and generously ladle the sausage gravy over each. Serve immediately for the best texture and flavor.
Tips
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon white vinegar or lemon juice with 1 cup milk. Let sit 5 minutes before using.
- Don’t Overwork Dough: Handle the biscuit dough gently to keep it tender and flaky. Overmixing develops gluten and makes biscuits tough.
- Use Cold Butter: Cold butter creates steam pockets that help biscuits rise and flake. Keep it chilled until just before mixing.
- Gravy Thickness: If gravy gets too thick, stir in a splash of warm milk until it reaches desired consistency.
Serving Suggestions
Biscuits and gravy are a classic Southern breakfast staple best served hot and fresh. Pair with scrambled eggs, crispy bacon, or sautéed greens for a complete morning meal. A side of fresh fruit or a simple green salad can balance the richness. For drinks, a strong cup of black coffee or sweet tea complements the hearty flavors perfectly.
Variations
To switch things up, try using spicy sausage or turkey sausage for a leaner option. You can also add sautéed mushrooms or caramelized onions to the gravy for extra depth. For a gluten-free version, substitute the flour in both biscuits and gravy with a certified gluten-free blend, adjusting liquid as needed. Some cooks like to finish the biscuits with a brush of melted butter or a sprinkle of cheddar cheese before baking for added richness.
Storage and Reheating
Store leftover biscuits and sausage gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits wrapped in foil at 300°F (150°C) for 10-12 minutes to restore freshness. Warm the gravy gently on the stovetop over low heat, stirring occasionally. If the gravy thickens too much upon cooling, add a splash of milk or water to loosen it. Avoid reheating gravy in the microwave if possible, as it can heat unevenly.
Frequently Asked Questions
Can I make the biscuits ahead of time?
Yes, you can prepare biscuit dough in advance and refrigerate it for up to 24 hours before baking. This can actually improve the flavor. Let the dough come to room temperature for about 15 minutes before baking to ensure even rising.
What if I don’t have buttermilk?
Use a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to curdle slightly. This mimics the acidity of buttermilk needed for tender biscuits.
How do I prevent lumps in the gravy?
Sprinkle the flour evenly over the cooked sausage and stir well before adding milk. When pouring milk, add it slowly while stirring continuously to create a smooth mixture. Using warm milk also helps prevent lumps.
Can I freeze biscuits and gravy?
You can freeze baked biscuits tightly wrapped for up to 2 months. Reheat in the oven to restore texture. Gravy can be frozen but may separate slightly upon thawing; reheat gently and stir well to recombine.
Is there a way to make this recipe vegetarian?
Yes, substitute the sausage with plant-based sausage or crumbled seasoned tofu. Use vegetable broth mixed with milk for the gravy base to maintain creaminess without meat.
What type of sausage works best?
Traditional breakfast pork sausage is ideal, either mild or spicy depending on your preference. Avoid pre-cooked sausage; raw sausage allows the gravy to develop richer flavor and texture.
Trisha Yearwood’s biscuits and gravy recipe brings Southern comfort food to your table with simple ingredients and straightforward steps. Whether for a weekend brunch or a special breakfast, this dish delivers warm, satisfying flavors that everyone will enjoy.
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