southern style biscuits n' sausage gravy

Classic Southern breakfast from Tryon, NC—perfect for school mornings, weekends, and hungry housemates.

Yield: 4–6 servings • Prep: ~10 min • Cook: ~25–30 min • Cuisine: Southern • Category: Breakfast

Biscuits

• 1 ½ cups self-rising flour (Hudson Cream @ IGA—trust me)
• ½ tsp salt
• 2 Tbsp shortening, melted
• 1 ½ cups buttermilk
• Greased muffin pans (heart-shaped preferred by the bairn)

Gravy

• 1 lb Neese’s sausage (I prefer Hot)
• 2 Tbsp self-rising flour
• ½ tsp salt, add more if needed
• ½ tsp onion powder
• ½ tsp red pepper flakes
• 1 tsp freshly cracked black pepper
• 1 cup whole milk (not almond milk!)
• ½ cup heavy whipping cream

Directions

1. Preheat oven to 425°F.
2. In a large bowl, whisk flour and salt. Add buttermilk and melted shortening; whisk just until a thick pancake-batter consistency forms.
3. Quickly pour into greased muffin pans; bake 20–25 minutes until golden brown.
4. While biscuits bake, crumble sausage and fry until done, reserving drippings in the pan.
5. Add flour and salt to drippings; stir into a slurry/paste. Cook over medium heat until lightly browned to remove the raw flour taste.
6. Whisk in milk, cream, onion powder, red pepper flakes, and black pepper. Reduce heat and whisk until thick and smooth.
7. Split biscuits; ladle generously with gravy. Serve immediately and revel in the squeals of delight.

Last updated 09/12/2025