Today I am sharing my Aunt Bonnie’s, famous Southern-style biscuits and gravy recipe! I watched her closely to pick up all the secret techniques she uses to create made-from-scratch biscuits. Serve with hearty, sausage gravy for breakfast or dinner!
Southern Style Biscuits and Gravy Recipe
My Aunt Bonnie is a Michigan native turned Southern belle. She married her college sweetheart and moved with him to his home state of Alabama. There, she lived in a log cabin, caught rattle snakes, picked up a Southern drawl and mastered the art of Southern cooking! Now, whenever Aunt Bonnie is here for a visit, there is a whole day set aside as “biscuits and gravy day.” During a week long visit that may have several scheduled activities, making and eating biscuits and gravy is an event in it’s self.
It’s All in the Flour
I have watched Aunt Bonnie at work, the past couple times she has visited, hoping to catch the “secret” to her rustic style biscuits. But of course, she doesn’t use a recipe! She did try hard to break it down for me. So, here is the best I can do at explaining her technique. Warning: The word “approximate” is used frequently!
Tip: What flour you use makes a big difference. Aunt Bonnie prefers SELF RISING FLOUR and this past time she was in Michigan, the “White Lily” brand flour worked wonderfully!
These ingredients are pretty simple. 3 ingredients for the gravy, 4 ingredients for the biscuits.
For the gravy you will need:
- 2 lb of rolled pork sausage (any kind)
- Flour (Aunt Bonnie uses self rising)
- Whole Milk
For the biscuits you will need:
- Self rising flour
- Butter flavored shortening (Aunt Bonnie uses Crisco)
- Butter (Aunt Bonnie uses salted butter)
Follow the instructions in the recipe bellow, but also make note of the following tips:
- Do not over-mix the dough
- Do not drain the sausage
- Form a well in your dough for the buttermilk before mixing
- Better to be too moist than too dry!
- After mixing, punch the dough
- Use your thumb to make little imprint in the dough, on the top of each biscuit for a slice of butter
- For Gravy
- 2 lb rolled pork sausage
- Whole Milk
- For Biscuits
- 4 Cups White Lily Self Rising Flour
- 4 Tablespoons Butter Flavored Crisco
- For Gravy:
- Cook sausage in large skillet. Once sausage is cooked thoroughly, do not drain.
- Remove from heat and sprinkle with flour (approximately 2 to 4 tablespoons) until sausage is coated well and all the grease has been soaked up by the flour.
- Return to heat and slowly add whole milk (approximately 4 cups depending on desired thickness).
- Stir constantly and bring to a boil. Milk will thicken!
- Remove from heat and let stand.
- For Biscuits:
- Mix approximately 4 cups self rising flour with approximately 4 tablespoons of Crisco.
- Form a "well" in your dough and pour approximately 1 cup of buttermilk into dough. "Better to be too moist than too dry"
- Mix together, but DO NOT OVER MIX
- Punch the dough!
- Roll out onto floured surface about an inch thick.
- Using a biscuit cutter, cut out biscuits and place them on a cookie sheet.
- Using your finger or thumb, poke a hole in the top of each biscuit and place a sliver of butter on top.
- Bake at 450 degrees until golden brown.
- Do not try to double recipe. Mix ingredients one batch at a time. Makes approximately 1 dozen biscuits depending on thickness.