Tuesday, January 29, 2013

Southern Breakfast

If you live in the South, buttermilk biscuits and sausage gravy are very familiar to you.  It's a staple in the South sitting on many breakfast tables every day.  It's a lavish treat that can't be eaten every day, but, on occasion, this is our family's favorite go-to meal.

These biscuits are super buttery and flaky and soft.  It's a foolproof recipe that is simple to make.  A little messy, but simple.  If you're new to making breads, this is the place to start.  And I also have a foolproof gravy recipe that will work for any type of gravy.  You take 1/4 C fat (bacon grease, shortening, vegetable oil, etc.), 1/4 C flour, and 2 C liquid (milk, chicken stock, beef stock, etc.)  For instance, if you want cream gravy, use your choice of fat and milk.  For chicken gravy, use shortening and chicken stock.  You get the picture.  And this simple ratio can be doubled, tripled, even quadrupled with ease. 

So get your boots out and apron and get ready to cook, y'all!


4 C flour
2 T baking powder
2 teaspoons baking soda
1 C real butter, softened
2 C buttermilk
More flour for dusting
2 T melted butter

1/2 tube of breakfast sausage, like Jimmy Dean's
1/4 C bacon grease
1/4 C flour
2 C milk
Salt and pepper to taste.

Preheat the oven to 375 degrees.  Mix the flour, baking powder, and baking soda in a bowl.  Get a board ready and generously coat it with flour.  Using your hands, mix in the butter until no large pieces remain.  Make a well or a dent in the center of the flour.  Pour in the buttermilk.  Knead it together with your hands.  This will be a gloppy mess, but don't worry.  That's what the floured board is for.  Turn the dough out onto the board.  Knead the dough and add in enough flour until the dough is a drier consistency and can be rolled out, folding it in on itself as you go.  When the dough is ready to be rolled, roll it out to about 1/2 inch thick.  Using a glass to cut out circles or a knife to make square biscuits, cut them out and put them on a sheet pan.  Gather up the scraps, knead them back together, and keep cutting out circles or squares until there's not enough dough left.  You should get about 16-18 biscuits.  Cook 20-25 minutes. During the last five minutes, brush the melted butter over the biscuits.

While the biscuits are cooking, cook the sausage in a skillet until browned and cooked through.  Remove from skillet.  In the same skillet, melt the bacon grease.  Whisk in the flour until there are no lumps.  Pour in the milk and whisk again, making sure there are no lumps.  Cook over medium-high heat, whisking occasionally until bubbly and thickened.  Season with salt and pepper.  Stir the sausage back in and serve over the biscuits.


  1. Yummo! How Good Is That!
    Not my words, But the phrase fits the dish.
    Ya got have a breakfast before a day of rock hunting. Biscuits and Gravy with an egg will stick to the ribs.


    1. Thanks for the comment, Grampa Jim! You're the best at breakfast. I expect biscuits and gravy the next time we get ready to go rockhounding!