In search for an amazing homemade biscuits and gravy recipe? We’ve got you covered! We make this Biscuits and Gravy without Sausage recipe probably twice a month. We leave out the sausage in my gravy because it keeps it a little lighter, it’s a great option to share with all of our vegetarian friends, and we don’t keep breakfast sausage on hand a lot. You could certainly add it to this gravy if you want though!
How do you make biscuits and gravy from scratch?
Easy! I know biscuits can be intimidating, but if you have all the right ingredients they are pretty simple to throw together.
First, it’s all about choosing the right flour. Down here in the south, we have access to White Lily’s flour which is much finer than your typical all purpose. I swear it’s the secret to making delicious biscuits. If you can’t find White Lily flour where you are, all purpose flour will work just fine. I make it both ways depending what we have on hand.
To make the biscuits, mix together all your dry ingredients (flour, baking powder, and salt) in a bowl. Cube a stick of very cold butter and crumble it into the dry ingredients using a pastry blender or your hands.
The goal is to mush the butter until it’s about the size of peas or until the flour mixture looks like gravel. It doesn’t have to be perfect. You want to work quickly so the butter doesn’t get too warm.
The next ingredient that makes a huge difference is whole fat buttermilk. You can you low fat buttermilk our whole milk, but they won’t taste as rich!
Pour the buttermilk into the bowl and stir everything until a dough starts to form.
Dump the dough onto a heavily floured surface and knead it slightly until it all comes together.
If your hands look like this, the dough is too wet so you’ll need to sprinkle on some more flour.
Pat the dough into a 1/2 inch disc, and start cutting out your biscuits! Place them on a lined baking sheet so the edges touch. This will help them rise together. Bake your biscuits in a 450 degree oven for 12-15 minutes. Easy!
The gravy is simple as well. Just melt some butter in a pan and stir in flour, pepper, and salt. Gently pour in some whole milk, bring everything up to a simmer, reduce the heat and let it thicken for about 15 minutes. Yum!
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here’s the recipe:Print
Biscuits and Gravy without Sausage
- Prep Time: 10
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 9–12 biscuits | 4 servings 1x
- 2 cups White Lily’s Self-Rising flour | sub all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter | keep as cold as possible
- 1 cup whole fat buttermilk | sub low fat buttermilk or whole milk
Black Pepper Gravy
- 4 Tablespoons unsalted butter
- 4 Tablespoons all purpose flour
- 1 teaspoon pepper
- 1 teaspoon salt
- 4 cups whole milk
- Heat oven to 450 degrees.
- In a large bowl, mix the flour, baking powder and salt for the biscuits.
- Cut the stick of cold butter into cubes. Using a pastry blender or your hands cut or mush the butter into the dry ingredients until it resembles gravel.
- Pour in 1 cup of buttermilk and stir until a dough starts to form.
- Dump the dough onto a heavily floured surface and knead it slightly until it holds together. (Feel free to sprinkle on more flour if it is too sticky).
- Flatten the dough into a 1/2 inch thick disc, cut out your biscuits and place them onto a lined baking sheet with the edges touching.
- Bake for 12-15 minutes.
Black Pepper Gravy:
- Melt the butter over medium-high heat in a medium sized pan.
- Add the flour, black pepper, and salt and stir into the butter until the flour is totally absorbed.
- Stirring constantly to prevent lumpy gravy, pour in 1 cup of milk to the pan.
- Pour in the additional 3 cups of milk and bring everything to a simmer stirring constantly (takes about 5 minutes).
- Turn the heat to medium low and simmer the gravy (stirring occasionally so the bottom doesn’t burn) for about 15 minutes until it thickens and the desired consistency is achieved.
If your gravy is too thick, simply add more milk.