Facebook0Pin0Reddit0Email0Print0 Southern Biscuits and Gravy is one of the best weekend brunch recipes ever.Who could resist flaky buttermilk biscuits topped with a rich creamy sausage gravy? Ask any diner what their best-seller menu item is, and chances are high that old-fashioned Biscuits and Gravy ranks near the top.And for good reason, because I really can’t think of anything better on a weekend morning than hot fluffy biscuits slathered in sausage gravy, either.

Skip the brunch reservations and discover how to make Biscuits and Gravy in your own kitchen. Yes, I know: You could buy refrigerated biscuits in a tube at the supermarket to pop open and bake at home.But after mastering this homemade buttermilk biscuit recipe, and spooning plenty of savory, sausage-spiked gravy on top, I can vouch for the fact that it’s 100% worth the effort to learn how to make biscuits from scratch.Table of ContentsRecipe ingredientsIngredient notesStep by step instructionsRecipe tips and variationsRecipe FAQsBiscuits and Gravy RecipeRecipe ingredients Ingredient notes Baking powder and baking soda: My homemade biscuit recipe calls for both baking powder and baking soda to yield the fluffiest, loftiest results.Butter and vegetable shortening: A two-to-one ratio of flavorful butter and flaky shortening leads to the best homemade biscuits.

Cut both into 1/2-inch cubes, then chill before proceeding with the recipe.Cold fat is key.Buttermilk: To make your own butter

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