Introduction
Biscuits and gravy is a classic Southern comfort food that’s hearty, flavorful, and satisfying. The rich, creamy gravy is usually made with sausage, but this version skips the meat, focusing on the creamy goodness of the gravy itself. By using simple ingredients like butter, flour, and milk, you can create a luscious, smooth gravy that pairs perfectly with flaky homemade biscuits. Whether you’re looking for a vegetarian alternative or just want to enjoy the creamy gravy on its own, this version of biscuits and gravy without sausage is a crowd-pleaser that’s both indulgent and easy to prepare.
This recipe will show you how to make both the soft and buttery biscuits as well as the creamy, velvety gravy from scratch. Perfect for breakfast, brunch, or even a comforting dinner, this dish is sure to become a favorite in your household.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ cup unsalted butter (cold and cubed)
- ¾ cup whole milk (or buttermilk for extra tenderness)
For the Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk (or more for desired consistency)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
- 1 teaspoon garlic powder (optional, for added flavor)
- ½ teaspoon onion powder (optional, for added flavor)
- Pinch of cayenne pepper (optional, for a little kick)
For Garnish:
- Fresh parsley (chopped, optional)
Instructions
Step 1: Make the Biscuits
Start by preheating your oven to 425°F (220°C). This high heat helps the biscuits rise quickly and develop a golden-brown exterior while staying soft inside.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Use a whisk to mix the dry ingredients until they’re evenly distributed. The sugar adds a slight sweetness to the biscuits, balancing out the savory gravy.
Next, cut the cold butter into small cubes. Using a pastry cutter, fork, or your hands, cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter throughout the mixture—this will help create a flaky texture when the biscuits bake. If you don’t have a pastry cutter, you can also pulse the butter and flour in a food processor for a few seconds.
Pour the milk into the mixture and stir gently with a spoon until the dough just comes together. Be careful not to overmix the dough, as this can result in tough biscuits. The dough will be somewhat sticky, and that’s perfectly fine.
Turn the dough out onto a lightly floured surface and gently knead it 4-5 times to bring it together. Pat the dough into a rectangle about 1-inch thick. Using a biscuit cutter or a glass, cut the dough into rounds, pressing straight down (do not twist) to ensure they rise properly.
Place the biscuits on a baking sheet, making sure they’re close together so they can rise as a group. Bake in the preheated oven for about 12-15 minutes, or until they’re golden brown on top. Once done, remove them from the oven and let them cool slightly while you make the gravy.
Step 2: Make the Gravy
While the biscuits are baking, begin preparing the gravy. In a medium saucepan, melt the butter over medium heat. Once the butter is melted and begins to bubble, add the flour. Stir the mixture constantly to form a roux. The flour and butter should combine into a thick paste. Cook the roux for about 1-2 minutes, until it’s light golden brown. This helps eliminate the raw flour taste and creates the base for a smooth gravy.
Slowly pour in the milk, about ½ cup at a time, whisking constantly to prevent lumps. As the milk combines with the roux, the mixture will thicken into a creamy gravy. Continue adding the milk until the gravy reaches your desired consistency. If you prefer a thicker gravy, add less milk; for a thinner gravy, add more.
Once the gravy is thickened, season it with salt, black pepper, garlic powder, onion powder, and a pinch of cayenne pepper if you’d like a little heat. Taste and adjust the seasonings as needed. The gravy should be rich, savory, and slightly peppery. Let it simmer for a few more minutes to ensure all the flavors meld together.
Step 3: Serve the Biscuits and Gravy
To serve, split the warm biscuits in half and place them on plates. Spoon a generous amount of the creamy gravy over the top of each biscuit. For a fresh touch, sprinkle a little chopped parsley over the gravy for color and extra flavor.
Tips for the Best Biscuits and Gravy (Without Sausage)
- Use Cold Butter: When making biscuits, it’s essential to use cold butter. The cold butter creates pockets in the dough, which helps the biscuits rise and become flaky. If your butter warms up, the biscuits may turn out dense and hard.
- Don’t Overmix the Biscuit Dough: Overworking the dough will lead to tough biscuits. Mix until the dough just comes together, and don’t worry if there are a few lumps of flour in it.
- Gravy Consistency: If your gravy is too thick, simply add more milk a little at a time until it reaches your desired consistency. If it’s too thin, continue to simmer it until it thickens up.
- Season Well: The key to great gravy is seasoning. Don’t be afraid to add extra pepper or a pinch of cayenne for some heat. Taste the gravy and adjust the seasonings as you go.
- Make-Ahead Biscuits: You can prepare the biscuit dough in advance and refrigerate it for up to 24 hours before baking. This can save time in the morning and allow for fresh, warm biscuits without the hassle of making them from scratch in the moment.
- Make-Ahead Gravy: You can also make the gravy ahead of time and store it in the refrigerator. When ready to serve, simply reheat the gravy on the stove, adding more milk as needed to get the right consistency.
Variations of Biscuits and Gravy (Without Sausage)
- Vegetarian Gravy with Mushrooms: To add a bit more texture and flavor to the gravy, consider sautéing some mushrooms (such as cremini or button mushrooms) in the butter before making the roux. This adds a meaty texture to the gravy, making it heartier without sausage.
- Herb-Infused Gravy: Add some fresh herbs, such as thyme or rosemary, to the gravy for an extra layer of flavor. You can add the herbs during the simmering stage and strain them out before serving.
- Cheese Gravy: For a cheesy twist, stir in some grated cheese (cheddar or Parmesan work well) once the gravy has thickened. The cheese will melt into the gravy, adding a rich, creamy texture and flavor.
- Spicy Gravy: If you like a bit of spice, add a tablespoon of hot sauce, crushed red pepper flakes, or even a finely chopped chili pepper to the gravy for an added kick.
Nutritional Benefits of Biscuits and Gravy (Without Sausage)
- Comforting Carbs: The biscuits provide a good source of carbohydrates, which give you energy for the day. They’re perfect for fueling up in the morning or as a hearty dish for any time of day.
- Dairy and Protein: The gravy, made with butter and milk, provides a good source of protein and calcium. The fat in the butter also helps make the gravy rich and satisfying.
- Customization: If you prefer a lighter version, you can substitute some of the butter in the biscuits with a lower-fat alternative, or use skim milk in the gravy. You can also add more vegetables to the gravy to boost its nutritional content.
Conclusion
Biscuits and gravy (without sausage) is a comforting and flavorful dish that’s perfect for any time you crave a hearty, satisfying meal. With flaky, buttery biscuits and a rich, creamy gravy, this dish is sure to become a favorite in your home. It’s easy to make, and with a few simple adjustments, you can customize the gravy to suit your tastes. Whether you’re serving it for a special occasion or just as a cozy breakfast or brunch, biscuits and gravy will always hit the spot.
This recipe for biscuits and gravy without sausage proves that you don’t need meat to enjoy this comforting classic. The homemade gravy is creamy and satisfying, while the biscuits provide the perfect base. Serve it up for yourself or share it with loved ones for a meal that brings everyone together.
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