🥘 Biscuits and gravy

Name: Biscuits and gravy
Total time: 40 min
Yield: 4
Cuisine: United States · the South
Ingredients: 250 g plain flour, plus 3 tbsp for the gravy; 2 tsp baking powder, 1/2 tsp salt; 80 g cold butter, cubed; 180 ml cold milk for the biscuits; 300 g pork sausage meat; 500 ml milk for the gravy; 1 tsp coarsely ground black pepper

Origin: United States · the South

930kcal

per serving · 300 g

310kcal

per 100 g

27 gProtein9 g / 100 g

54 gFat18 g / 100 g

84 gCarbs28 g / 100 g

Biscuits and gravy is a Southern American breakfast of split, fluffy baked biscuits smothered in a thick, creamy white gravy made from browned pork sausage, flour and milk, heavily seasoned with black pepper. The biscuits are flaky and buttery, the gravy rich and peppery. It is served hot, often as a hearty weekend breakfast or diner staple.

Diets

Not vegetarianbecause of: pork sausage

Not veganbecause of: pork sausage, milk

Contains porkbecause of: pork sausage

Contains glutenbecause of: biscuits, flour

Contains dairybecause of: milk

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

biscuitspork sausagemilkflourblack pepper

Recipe

4 servings40 min

Ingredients

250 g plain flour, plus 3 tbsp for the gravy
2 tsp baking powder, 1/2 tsp salt
80 g cold butter, cubed
180 ml cold milk for the biscuits
300 g pork sausage meat
500 ml milk for the gravy
1 tsp coarsely ground black pepper

Method

Heat the oven to 220 °C. Mix 250 g flour, the baking powder and salt, and rub in the butter until it looks like coarse crumbs.
Stir in the cold milk to a soft dough, pat it 2 cm thick, cut 8 rounds and bake for 12–15 minutes until golden.
Meanwhile brown the sausage meat in a pan, breaking it into small pieces.
Sprinkle 3 tbsp flour over the sausage and stir for 1 minute.
Gradually whisk in the milk and simmer for 5 minutes until thick; season with pepper and salt.
Split the warm biscuits and spoon the gravy over them.

How to make it lighter

Make the gravy with low-fat milk and pour off excess sausage fat before adding the flour.
Have one biscuit with gravy instead of two, plus fruit on the side.
Spoon the gravy over rather than drowning the biscuits — the pepper keeps it flavourful.

History

The dish is closely associated with the American South and Appalachia, where cheap, filling breakfasts of biscuits and pan gravy fed farm and working families. It is often traced to the late 18th and 19th centuries, though no single origin is documented. Today it is a classic of Southern home cooking and diners across the United States.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →