Betty’s Southern Biscuit & Gravy Recipe
A homemade buttermilk biscuit smothered with country gravy and topped with bacon or sausage.
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Ingredients
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Biscuit Ingredients
Gravy Ingredients
Method
Biscuit Directions
- 1
Prepare the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir gently with a fork until just combined. Do not overmix; the dough should be slightly sticky.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.
- 6
Bake Biscuits
Bake the biscuits in the preheated oven for 12-15 minutes or until golden brown on top. Remove from oven and let them cool slightly.
Gravy Directions
- 7
Cook Sausage or Bacon
In a large skillet over medium heat, cook the ground sausage or bacon until browned and crispy. Remove the meat from the skillet, leaving the drippings.
- 8
Make Roux
In the same skillet with the drippings, add the all-purpose flour and stir to combine with the grease. Cook for 1-2 minutes until it turns golden brown.
- 9
Add Milk
Gradually whisk in the milk, stirring constantly to prevent lumps. Continue to cook, stirring frequently until the gravy thickens, about 5-7 minutes.
- 10
Season the Gravy
Add black pepper and salt to taste, stirring to combine. If the gravy is too thick, add a little more milk until desired consistency is reached.
- 11
Combine with Meat
Return the cooked sausage or bacon to the skillet, stirring to mix well with the gravy. Cook for an additional 2 minutes to heat through.
