Best Southern Biscuits and White Sausage Gravy
I don't know if there is anything more Southern than delicious, fluffy biscuits, and when it comes to toppings, a nice, rich gravy probably reigns supreme! It's so iconic in my household that I make Biscuits and gravy every Christmas morning. (Per my husband's request.) And even though it's a recipe steeped in Southern heritage, it is still easy to make. I'm excited to show you how to make the Best Southern Biscuits and White Sausage Gravy recipe so you can enjoy this ultimate comfort food any day of the year!
Equipment
- 2 cast iron skillets
- 1 Mixing bowl
Ingredients
For the white sausage gravy:
- 1 lb. Jimmy Dean Pork Sausage
- 1/4 heaping cup all-purpose flour
- 3 cups of whole milk
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
For the biscuits:
- 1/3 cup of vegetable shortening or softened butter
- 1 teaspoon of salt
- 2 cups of flour self-rising
- 1 cup whole milk
- 1 tablespoon cold butter melted
Instructions
Making the biscuits:
- First, preheat the oven to 400 degrees.
- Second, place the dry ingredients: self-rising flour and salt in a large bowl and make a well (or a hole) in the center of the flour in the bowl.
- Third, pour the milk into the well in the middle of the flour mixture.
- Next, place the vegetable shortening (or butter) in the well with the milk.
- Then, using your hands, squish the vegetable shortening (or butter) and the milk together until combined. Some people use a pastry cutter, but I don’t find it necessary. You can achieve the same effect with your fingers—it gets messier.
- Slowly mix the milk mixture into the flour by pulling it from the sides of the bowl.
- Pour a tablespoon of vegetable oil into a cast iron skillet and use a paper towel to rub it all over the skillet.
- When the flour is completely incorporated, separate the biscuit dough into six equal portions.
- Roll the dough into a ball. (The dough will be a bit sticky, so you can use a little flour on your hands to keep it from sticking.) You could also use a biscuit cutter to make them uniform in shape and size, but I prefer the homemade, rugged look.
- Then, place the six biscuits into the greased cast iron skillet and pat down slightly.
- Next, brush with melted butter.
- Place the biscuits in the oven for 20 minutes.
- Turn on the broiler after 20 minutes and let the biscuits' tops get golden brown.
- Finally, pull the biscuits out of the oven and set aside.
Making the white sausage gravy:
- First, add the sausage to a large skillet over medium-high heat, breaking it into smaller pieces while browning.
- Second, cook the sausage until fully done and remove from the skillet to drain on a paper-towel-lined plate.
- Third, turn the stove down to medium heat, and add the flour to the residual grease left in the skillet from the sausage. (Add vegetable oil or butter if you need more oil to make a paste with the flour.)
- Next, whisk the flour and oil/grease until incorporated and cook for about 1 minute. (Don't brown the gravy; you don't want it to develop color.)
- Then, add the milk to the flour and whisk to incorporate.
- Cook the gravy until it reaches your desired thickness, about 3-5 minutes.
- Next, add the browned sausage back into the gravy and stir.
- Then, taste the sausage gravy and add salt/pepper as needed.
- Finally, serve immediately while still hot on top of warm biscuits!