Biscuits and Gravy!

Best Breakfast Ever

Biscuits and gravy is more than just a Southern breakfast; it is a warm, calorie-dense hug served on a plate. Born out of necessity in the late 19th century—likely within Southern Appalachian lumber mills—this dish provided an affordable and hearty foundation for laborers who needed to sustain a full day of physical work.

The soul of the meal lies in its two simple components. First, there are the biscuits. Ideally made with low-protein flour for a light, flaky texture, these “quick breads” are leavened with baking powder or soda rather than yeast. When baked at high heat, the cold butter or lard inside creates steam pockets, resulting in the iconic height and tenderness that enthusiasts crave.

Second, the biscuits are smothered in sausage gravy, often called “sawmill gravy.” This white, peppery sauce is built on a roux made from flour and the fat rendered from breakfast sausage. Milk is slowly whisked in until the mixture reaches a velvety consistency, seasoned generously with black pepper to cut through the richness.

Beyond the ingredients, biscuits and gravy carry significant cultural weight. For many, it represents family tradition and slow Sunday mornings. It is a dish that invites customization; some add jalapeños for heat, while others prefer their gravy “red eye” style with coffee or simply thick with extra sausage bits. While international visitors might find the concept of a savory “biscuit” confusing—often comparing it to a scone—it remains a quintessentially American staple. Whether ordered at a local diner or prepared from a grandmother’s handwritten recipe, biscuits and gravy remains a timeless symbol of comfort and resilience; it is the best breakfast ever!

Ingredients

For the buttermilk biscuits

2 cups of all purpose flour
4 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup / 1 stick of cold unsalted butter
1 1/4 cup of buttermilk
1 egg whisked with 2 tablespoons of water
Bake at 425°F for 12-15 minutres

For the sausage gravy

1lb of your favorite breakfast sausage
Red Pepper flakes (optional)
2 tablespoons of butter (or bacon grease)
2 tablespoons of flour
2 cups of milk
Salt and pepper

Instructions

For the Biscuits

Place the stick of butter in the freezer for 1 hour and grate.
In a large bowl, combine all the dry ingredients and grated butter for the buttermilk biscuits using a fork
Make a well in the center of the flour and pour in the buttermilk and whisk until combined
Turn out the dough onto a floured surface and pat into a rectangle. Roll out and then fold into layers. Repeat the process 7 to 8 times
Using a biscuit cutter, cut out the biscuits careful not to twist as this will hinder the biscuits from rising
Re-roll the scraps until and continue cutting until the dough is all used up
Place on a greased baking sheet and brush buttermilk on top of each biscuit
Bake in a preheated 425°F oven for 12-15 minutes or until golden brown then brush with melted butter

For the Gravy

In a skillet, brown 1lb of your favorite sausage
Once browned, remove and add 2 tablespoons of butter and 2 tablespoons of flour, cook for 2-3 minutes
Slowly add 2 cups of milk and whisk until desired thickness then add the sausage back into the skillet
Salt and heavily pepper to taste, I added red pepper flakes for a bit of heat

On a plate, I opened 2 biscuits and ladled a generous amount of gravy. Added a coffee and chowed down!

Enjoy!