I’ve been making homemade drop biscuits and sausage gravy for my family for years, and it’s one of those comfort food dishes that just feels like a warm hug on a plate. Picture this: it’s a chilly Sunday morning, the smell of coffee is brewing, and the aroma of sausage and freshly baked biscuits fills the house. My kids are still in their pajamas, and everyone’s eagerly anticipating that first bite of fluffy, golden homemade drop biscuits and sausage gravy. There’s just something so satisfying about taking simple ingredients and transforming them into something truly special.
This recipe for homemade drop biscuits and sausage gravy isn’t fancy, it’s just good old-fashioned, stick-to-your-ribs deliciousness. What I love most about this recipe is how easy it is to throw together. Even on busy weeknights, I can whip up a batch of these homemade drop biscuits and sausage gravy without breaking a sweat. Plus, it’s a total crowd-pleaser! My picky teenager even asks for seconds, which is a major win in my book. The creamy sausage gravy is rich and flavorful, perfectly complementing the light and airy homemade drop biscuits and sausage gravy.
I remember the first time I attempted homemade drop biscuits and sausage gravy. The biscuits were flat as pancakes and the gravy was lumpy. I almost gave up, but my grandma always said, “The best cooks learn from their mistakes.” So, I kept experimenting until I finally perfected the recipe. I’ve learned a few tricks along the way. For example, using cold butter is absolutely crucial for getting those light and fluffy biscuits. And don’t overmix the dough! Trust me, less is more when it comes to biscuit-making. As for the sausage gravy, the key is to brown the sausage properly to build up those delicious flavors.
This homemade drop biscuits and sausage gravy is perfect for a weekend brunch, a cozy dinner, or even a potluck. It’s also a great way to use up any leftover sausage you might have in the fridge. The best part? It’s totally customizable. You can add your favorite herbs and spices to the gravy, or even stir in some cheese or jalapenos into the biscuit dough for a little extra kick. I can’t wait for you to try this – it’s become such a staple in our house! This homemade drop biscuits and sausage gravy is a recipe the whole family will love.
Ingredients
Here’s what you’ll need to make the best homemade drop biscuits and sausage gravy:
For the Homemade Drop Biscuits:
- 2 cups all-purpose flour: I usually use unbleached flour, but all-purpose works just fine.
- 4 teaspoons baking powder: Make sure it’s fresh! Check the expiration date for the best rise.
- 1 teaspoon salt: Enhances the flavor and helps with the texture.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes: This is the secret to flaky biscuits! Keeping it cold is key.
- 1 cup milk: I’ve found that using whole milk instead of 2% makes all the difference in the texture. The higher fat content contributes to a richer, more tender biscuit.
- 2 tablespoons melted butter: For brushing the tops of the biscuits, adding a golden finish and a touch of extra flavor.
For the Sausage Gravy:
- 1 pound pork sausage: I usually use regular pork sausage, but you can use hot sausage for a little extra spice. Consider using a high-quality sausage with good flavor.
- 1/4 cup all-purpose flour: This helps thicken the gravy, creating a smooth and creamy texture. Be sure to cook the flour with the sausage to eliminate any raw flour taste.
- 3 cups milk: Again, whole milk works best for a creamy gravy. The fat in whole milk helps to create a richer, more flavorful gravy.
- 1/2 teaspoon salt: Or more, to taste. Salt enhances the flavors of all the ingredients.
- 1/4 teaspoon black pepper: Or more, to taste. Black pepper adds a subtle heat and depth of flavor.
- Pinch of red pepper flakes (optional): For a little extra heat, adding a pinch of red pepper flakes can give the gravy a nice kick.
My family loves this recipe and has tweaked it over time. My kids prefer a sweeter biscuit, so sometimes I’ll add a tablespoon of sugar to the dry ingredients. My husband likes his homemade drop biscuits and sausage gravy with a little kick, so I often add a pinch of red pepper flakes to the gravy. When shopping for sausage, I usually go for a brand that’s not too greasy. It makes a big difference in the final product. I buy flour in bulk at Costco and freeze portions to keep it fresh longer. Don’t be afraid to experiment with different types of sausage. Italian sausage or even chorizo can add a unique twist to your homemade drop biscuits and sausage gravy.
If you’re looking for a gluten-free option, you can easily substitute the all-purpose flour with a gluten-free blend. Just be sure to use a blend that’s designed for baking. For the milk, almond milk or soy milk works well as a dairy-free alternative. These substitutions make the homemade drop biscuits and sausage gravy accessible to everyone, regardless of dietary needs. Remember, the best ingredients are the ones you love, so feel free to adjust the recipe to suit your taste. Store any leftover biscuits in an airtight container at room temperature for up to 2 days.
Step-by-Step Instructions
Alright, let’s get to the fun part – making the homemade drop biscuits and sausage gravy!
For the Homemade Drop Biscuits:
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- In a large bowl, whisk together the flour, baking powder, and salt. Make sure everything is well combined. This ensures even distribution of the leavening agent.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This is crucial for getting those flaky layers. The butter should be in small pieces, almost like pea-sized. Work quickly to keep the butter cold.
- Add the milk and stir just until the dough comes together. Don’t overmix! Overmixing will result in tough biscuits. It’s okay if there are still some lumps. A shaggy dough is perfectly fine.
- Drop spoonfuls of dough onto the prepared baking sheet. I use a large spoon to make sure the biscuits are evenly sized. For extra high biscuits, try stacking one spoonful on top of another.
- Brush the tops of the biscuits with melted butter. This gives them a beautiful golden color and adds a little extra flavor. You can also sprinkle with a bit of sea salt for a savory touch.
- Bake for 12-15 minutes, or until the biscuits are golden brown. Keep an eye on them – they can burn quickly! The internal temperature should reach about 200°F (93°C).
- Let the biscuits cool slightly before serving. This is important to prevent burning your tongue! Allowing them to cool slightly also helps the texture to set.
For the Sausage Gravy:
- In a large skillet, cook the sausage over medium heat, breaking it up with a spoon. Cook until the sausage is browned and no longer pink. This is where the flavor starts to build! Be sure to crumble the sausage into small pieces for even cooking.
- Drain off any excess grease, leaving about 2 tablespoons in the skillet. Too much grease can make the gravy oily. You can save the excess grease for other cooking purposes, like frying eggs.
- Sprinkle the flour over the sausage and cook for 1 minute, stirring constantly. This helps to create a roux, which will thicken the gravy. Cooking the flour eliminates the raw flour taste.
- Gradually whisk in the milk, making sure to break up any lumps. Stir constantly to prevent the gravy from sticking or burning. Using a whisk is essential for a smooth gravy.
- Bring the gravy to a simmer and cook until thickened, about 5-7 minutes, stirring occasionally. The gravy should be thick enough to coat the back of a spoon. The consistency should be smooth and creamy.
- Season with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed. Seasoning is key to a flavorful gravy.
- Serve the gravy over the warm homemade drop biscuits and sausage gravy. Enjoy! This dish is best served immediately while the biscuits are warm and the gravy is creamy.
This recipe for homemade drop biscuits and sausage gravy is really about feel, so don’t be afraid to adjust things as you go. If the biscuit dough seems too dry, add a little more milk. If the gravy is too thick, add a little more milk. Cooking should be fun and relaxing! I learned the hard way to let the biscuits rest for a few minutes – trust me on this one! The homemade drop biscuits and sausage gravy is a family favorite because it’s simple and satisfying.
My husband always asks me to make extra because he loves the leftovers for lunch. If you’re new to making homemade drop biscuits and sausage gravy, don’t worry! It might seem intimidating at first, but it’s really quite easy.
Serving Ideas
Okay, so you’ve got your homemade drop biscuits and sausage gravy ready to go. Now, let’s talk about how to serve it up!
In my house, we usually serve homemade drop biscuits and sausage gravy family-style. I place a big platter of warm biscuits on the table, along with a bowl of the creamy sausage gravy. Everyone can just dig in and help themselves. It’s a really casual and comfortable way to enjoy this classic dish. We love this homemade drop biscuits and sausage gravy with a simple green salad and some fresh fruit. The freshness of the salad and fruit really helps to balance out the richness of the biscuits and gravy. A light vinaigrette dressing complements the dish perfectly.
For presentation, I like to sprinkle some fresh parsley or chives on top of the gravy. It adds a pop of color and makes it look a little fancier! I also like to serve the homemade drop biscuits and sausage gravy in individual bowls for a more elegant presentation, especially if I’m having guests over. This dish has become our go-to for Sunday dinners with the family. It’s hearty, comforting, and always a hit with everyone. The aroma of freshly baked homemade drop biscuits and sausage gravy fills the house and creates a warm, inviting atmosphere.
This recipe says it serves 6, but in our house it barely feeds 4 hungry people! So, I usually double the recipe to make sure everyone gets their fill. My daughter always asks for extra gravy on her portion, while my son prefers his biscuits with a pat of butter. It’s all about catering to everyone’s preferences! If we somehow have leftovers, they make the best lunch the next day. I just reheat the biscuits and gravy in the microwave and enjoy it all over again. You can even get creative with the leftovers. Use the gravy as a topping for scrambled eggs or turn the biscuits into breakfast sandwiches.
Consider adding a side of crispy bacon or sausage links to complement the homemade drop biscuits and sausage gravy. A glass of orange juice or a cup of coffee is also a great addition to the meal. The homemade drop biscuits and sausage gravy is incredibly versatile and can be enjoyed for breakfast, brunch, lunch, or dinner. It’s a timeless classic that will never go out of style.
FAQs
Okay, let’s tackle some frequently asked questions about making homemade drop biscuits and sausage gravy:
Q: Can I make the biscuit dough ahead of time?
A: Absolutely! You can prepare the biscuit dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, simply drop spoonfuls of the dough onto a baking sheet and bake as directed. This is a great way to save time on busy mornings. Just be aware that the baking powder may lose some of its potency, so the biscuits might not rise quite as much.
Q: Can I use a different type of sausage for the gravy?
A: Of course! Feel free to experiment with different types of sausage. Italian sausage, chorizo, or even turkey sausage can all be used to make the gravy. Just be sure to adjust the seasonings accordingly. My family enjoys homemade drop biscuits and sausage gravy with hot Italian sausage for a spicy kick. Consider adding some fennel seeds when using Italian sausage for an authentic flavor.
Q: How do I prevent the gravy from being lumpy?
A: The key to smooth gravy is to whisk the milk in gradually, making sure to break up any lumps as you go. Also, be sure to stir the gravy constantly while it’s simmering to prevent it from sticking or burning. If you do end up with a few lumps, you can strain the gravy through a fine-mesh sieve. Another trick is to use a blender or immersion blender to smooth out the gravy before serving.
Q: Can I freeze the biscuits or gravy?
A: Yes, both the biscuits and gravy can be frozen. To freeze the biscuits, bake them as directed and let them cool completely. Then, wrap them individually in plastic wrap and place them in a freezer bag. To freeze the gravy, let it cool completely and then transfer it to a freezer-safe container. The biscuits can be stored in the freezer for up to 2 months, and the gravy can be stored for up to 3 months. When reheating, the biscuits may be a bit drier, so consider adding a little butter or milk.
Q: How do I reheat the biscuits and gravy?
A: To reheat the biscuits, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they’re warmed through. You can also microwave them for a quicker option. To reheat the gravy, simply heat it in a saucepan over medium heat, stirring occasionally, until it’s warmed through. If the gravy is too thick, add a little milk to thin it out.
Q: My biscuits are not rising properly. What am I doing wrong?
A: There are a few reasons why your biscuits might not be rising properly. First, make sure your baking powder is fresh. Baking powder loses its potency over time, so it’s important to check the expiration date. Second, make sure you’re not overmixing the dough. Overmixing will develop the gluten in the flour, which can result in tough, flat biscuits. Finally, make sure your oven is hot enough. A hot oven is essential for creating a good rise. The best homemade drop biscuits and sausage gravy starts with a good biscuit.
Q: Can I add cheese to the biscuits?
A: Absolutely! Adding cheese to the biscuits is a delicious way to add extra flavor and texture. Simply stir in about 1/2 cup of shredded cheese to the dry ingredients before adding the milk. Cheddar, Monterey Jack, or even pepper jack cheese would all be great choices. For a richer flavor, consider using a sharp cheddar cheese.
Conclusion
Well, there you have it – my family’s recipe for homemade drop biscuits and sausage gravy. It’s more than just a recipe; it’s a collection of memories, traditions, and the comforting taste of home. This dish has seen us through countless Sunday mornings, cozy dinners, and family gatherings. It’s a recipe that’s been passed down through generations, with a few tweaks and personal touches along the way.
Here are a few tips I’ve learned over the years:
- Always use cold butter for the biscuits. This is the key to achieving those flaky, light layers.
- Don’t overmix the biscuit dough. Overmixing will result in tough biscuits.
- Brown the sausage properly for the gravy. This is where the flavor starts to build.
My son loves it with extra cheese, while my daughter prefers it with a side of fruit. This is a comfort meal that’s a perfect homemade drop biscuits and sausage gravy. Don’t be intimidated – if I can make this on a busy weeknight, you absolutely can too! Remember, cooking is all about experimenting and having fun, so don’t be afraid to put your own spin on this recipe. Try adding different herbs and spices to the gravy, or even stir in some cheese or jalapenos into the biscuit dough for a little extra kick.
I’d love to hear how this turns out for your family – drop me a comment and let me know what you think! I hope this recipe becomes as beloved in your kitchen as it is in mine. It’s a dish that’s perfect as homemade drop biscuits and sausage gravy. Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! Making homemade drop biscuits and sausage gravy is a labor of love, but the result is well worth the effort.
PrintHomemade Drop Biscuits and Sausage Gravy
Unlock the secrets to the perfect drop biscuits and gravy! This recipe is quick, easy, and packed with flavor.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 1 cup milk
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups milk
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined. Do not overmix.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While biscuits are baking, cook sausage in a large skillet over medium heat. Break it apart as it cooks.
- Once sausage is cooked through, sprinkle in flour and cook for 1 minute.
- Gradually whisk in milk until smooth.
- Bring to a simmer and cook until thickened, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve biscuits warm, topped with gravy.
Notes
For extra fluffy biscuits, use cold butter and milk. Don’t overmix the dough!