The Ultimate Homemade Biscuits and Gravy Recipe: A Southern Comfort Classic
There’s nothing quite like a stack of fluffy, mile-high Flaky Buttermilk Biscuits, generously smothered in a rich, savory sausage gravy. This Homemade Biscuits and Gravy recipe isn’t just a meal; it’s an experience, a true embodiment of comfort food that will captivate your senses. From the tender, flaky biscuits to the deceptively flavorful and creamy sausage gravy, this dish is surprisingly easy to create. It’s the perfect culinary embrace for a leisurely weekend morning, or a hearty, comforting “breakfast-for-dinner” treat on a busy weeknight. Originally shared on January 28, 2013, this timeless classic continues to bring joy to countless tables.
A Tale of Tots and Tastes: The Comfort of Homemade Meals
Life with little ones often brings delightful, unexpected moments – and sometimes, a humbling reminder of where we stand as educators! My five-year-old, Edison, had his kindergarten assessment looming. I imagined they’d be testing his knowledge of advanced physics, so naturally, we tried some basic math drills. When asked to count his fingers and toes, he proudly declared, “MOM!! I have 31 toes!!” Clearly, my “fourth-kid approach” to education (where independence reigns supreme) might need a slight recalibration!
Jokes aside, moments like these underscore the beautiful chaos of family life and the profound need for simple, heartwarming comforts. For me, that comfort often comes in the form of a delicious, homemade meal. And what could be more comforting or forgiving than a plate of warm, savory biscuits and gravy? It’s the kind of food that offers a hug from the inside out, perfectly balancing the charming imperfections of our daily lives with a taste of pure, unadulterated joy. Whether you’re a math wizard or still counting your digits, everyone deserves a serving of this classic.
Sausage Gravy and Biscuits: A Love Story on a Plate
Who’s ready to dive into a plate of the best homemade biscuits and gravy? This dish holds a special place in my heart, evoking fond memories of my college freshman year. The campus cafeteria often served biscuits and gravy for breakfast, and those mornings felt like pure bliss. But let me tell you, that was just a cafeteria version. This recipe transcends that experience, promising a taste so authentic and delicious, it might just inspire you to embrace a little Southern charm – perhaps even buy a “Bless Your Heart” T-shirt and perfect your Reese Witherspoon-esque accent from Sweet Home Alabama. It’s truly that good.
Years ago, my sister Laura experienced this dish’s heartwarming power firsthand. During a Mother’s Day brunch, her husband asked their children how they knew their mom loved them. Their four-year-old, with unwavering conviction, simply replied, “Because she makes us biscuits and gravy!” His words perfectly encapsulate the essence of this meal. It’s more than just food; it’s an expression of love, warmth, and care. Just one look at these tender, flaky biscuits lovingly enveloped in rich, creamy gravy confirms it – this dish is pure culinary affection.
Unlock the Flavor: Rules for Making the BEST Biscuits and Gravy
While biscuits and gravy might seem straightforward, there are a few golden rules that elevate it from good to truly unforgettable. I’m here to guide you through these crucial steps, ensuring your homemade version is nothing short of perfection:
- Choose Full-Fat Breakfast Sausage: Your sausage is the foundational flavor of your gravy. Don’t skimp here! Opt for a high-quality, full-fat breakfast sausage that you genuinely love. Many swear by brands like Jimmy Dean for its consistent flavor and fat content, which is essential for a rich gravy.
- Never Drain the Sausage Fat: This is perhaps the most important rule for a flavorful gravy. After browning your sausage, resist the urge to drain the fat. This rendered fat, often called “drippings,” is packed with savory goodness and forms the essential base for your roux, contributing immense depth of flavor to your gravy. Fat equals flavor, my friends, sing it with me!
- Embrace the Butter: Some might argue that the sausage fat is sufficient, but I wholeheartedly advocate for adding a full stick of butter to your gravy. Butter not only enhances the flavor profile with its creamy richness but also ensures there’s ample “white sauce” to generously coat every flaky biscuit. It creates a velvety texture and an undeniable depth that makes all the difference.
- Infuse Extra Flavor with Bouillon and Spices: Beyond the butter and sausage, layering additional flavors is key. I swear by adding roasted chicken bouillon, even though there’s no chicken in the recipe – it provides an incredible umami boost. Complement this with aromatic spices like sage and thyme for that classic, comforting profile. Mm-mm, simply divine.
- Opt for Whole Milk for Ultimate Creaminess: For the silkiest, richest gravy, whole milk is non-negotiable. While 1% or 2% milk can be used in a pinch, whole milk provides the necessary fat content for an exquisitely creamy and indulgent gravy. My mom served skim milk throughout my childhood, and I’m still trying to recover from the lack of richness!
- The Biscuits Must Be Right: All these gravy rules lead to one ultimate truth: you need the perfect biscuit to pair with it. My personal favorite, and the star of this show, is my recipe for Flaky Buttermilk Biscuits from Scratch. These require a little TLC but yield unparalleled results. However, if time is of the essence, the super-fast Drop Biscuits (detailed in the recipe card notes) are an excellent, still incredibly amazing alternative, especially when drenched in this incredible gravy.
Make This Ahead for Holidays and Busy Mornings
Even though it might be June now, do yourself a favor and save this recipe for future holidays or any morning when you’re pressed for time. This is an incredibly flexible recipe that lends itself beautifully to make-ahead preparations. Imagine the ease of Christmas morning: prepare the gravy up to two days in advance, store it in the refrigerator, and simply reheat it on the stove with a splash of extra milk to restore its creamy consistency. For the biscuits, whether you choose the classic flaky version or the quick drop biscuits, prepare them on Christmas Eve, freeze them overnight, and then pop them (still frozen) directly into the oven while everyone is opening presents. This strategy minimizes morning stress and maximizes enjoyment, ensuring a truly special and effortless holiday breakfast.
Essential Biscuits and Gravy Recipe Ingredients
This comforting recipe relies on simple, readily available ingredients that come together quickly to create maximum flavor. The quality of your sausage is paramount, as it dictates the primary taste of your gravy, so select a brand you genuinely enjoy. For the biscuits, authentic buttermilk provides an unparalleled tang and tenderness, but don’t worry if you don’t have it; instructions for a “cheater” buttermilk substitute are included! You’ll find the full ingredient list with precise measurements and detailed instructions in the comprehensive recipe card below.
For the Gravy:
- Pork Breakfast Sausage: I highly recommend the Jimmy Dean brand for its classic flavor and excellent fat content, which is crucial for the gravy base.
- Butter: This adds unparalleled richness and helps create a generous, velvety gravy. Don’t let anyone tell you it’s superfluous!
- Roasted Chicken Better Than Bouillon: While there’s no chicken, this secret ingredient delivers a powerful punch of umami, deepening the savory notes of the gravy.
- All-Purpose Flour: The essential thickener, forming a roux with the sausage drippings and butter, providing a smooth, flavorful base.
- Fresh Parsley (or Dried): Adds a touch of fresh herbaceousness and color.
- Rubbed Sage: A classic pairing with pork sausage, contributing a warm, earthy aroma.
- Dried Thyme: Complements the sage beautifully, adding another layer of aromatic complexity.
Flavor Boosters & Biscuits:
- Whole Milk: Absolutely essential for that creamy, rich, and luxurious gravy texture. Avoid skim milk for the best results.
- Freshly Cracked Black Pepper: A generous amount of freshly cracked pepper is fundamental to the authentic flavor profile of Southern gravy. Don’t be shy!
- Kosher Salt: I prefer Diamond Crystal Kosher salt for its consistent seasoning; adjust to taste.
- Cayenne Pepper: Provides a subtle warmth and depth without overwhelming heat, enhancing the overall flavor.
- Red Pepper Flakes (Optional): For those who love an extra kick, a pinch of red pepper flakes adds a delightful spicy note.
- Biscuits: A batch of my Flaky Buttermilk Biscuits From Scratch is ideal. Alternatively, the quick and easy Drop Biscuits recipe (found in the recipe card notes) is a fantastic option that pairs perfectly with this gravy.
Mastering Homemade Biscuits and Gravy: A Step-by-Step Guide
Creating this iconic comfort food is a rewarding process, and the journey begins with the perfect biscuit. For truly exceptional results, I highly recommend my detailed recipe for Flaky Buttermilk Biscuits. This recipe, complete with step-by-step photos, guides you through the process of cutting in butter, rolling, and shaping the dough to achieve those desired tender layers. These are the magnificent biscuits featured in all the final photographs throughout this post.
However, if you’re looking for a quicker solution (and I completely understand that need!), I’ve also provided a fantastic quick Drop Biscuit recipe in the notes section of the recipe card below. This “cheater” method is still incredibly delicious and perfect when time is tight. Let me walk you through how to make these speedy, yet satisfying, drop biscuits.
We start by chilling buttermilk – a little over a cup – in the freezer for a few minutes until it’s super cold, but not frozen. In a separate bowl, melt a stick of butter. This temperature contrast is key!
When you pour the warm melted butter into the very cold buttermilk, the butter will instantly seize and form tiny, irregular pieces. This is exactly what we want to achieve! These small pockets of butter melt rapidly in the hot oven, creating steam that leaves behind glorious air pockets, resulting in incredibly flaky and tender biscuits without the fuss of traditional butter cutting.
Next, whisk together your dry ingredients in a spacious bowl. Once combined, pour in the chilled butter-buttermilk mixture.
Using a spatula, gently combine the wet and dry ingredients. The goal is to form a rough, shaggy dough that will appear quite wet and sticky. Avoid overmixing; a few gentle folds are all it needs.
To portion your biscuits, spray a 1/4-cup measuring cup with nonstick spray. This will help you easily scoop and shape uniform biscuits.
Here, I’ve arranged all the biscuits together in a cast iron pan, which results in them baking slightly longer and creating soft, pull-apart sides. Alternatively, you can drop them individually onto a baking sheet, allowing a little space between each one for faster baking and more browned, crispy edges. Regardless of your chosen method, if you have a few extra minutes, pop the pan into the freezer for a couple of minutes! Cold dough entering a hot oven is a critical trick for achieving that wonderfully flaky texture in biscuits.
While your biscuits are chilling or baking, it’s the perfect time to start your gravy. This part comes together remarkably fast!
Begin by spreading out your bulk sausage in a hot skillet. A 12-inch, high-sided pan works best for this.
I prefer to let the sausage brown undisturbed on one side for a few minutes, allowing it to develop a beautiful, crispy crust. Then, I flip it in sections to brown the other side before breaking it up into crumbles. This method yields those irresistible crispy bits of sausage that add incredible texture and flavor to the gravy. However, if you prefer to stir it continuously, your sausage will still cook perfectly fine. Just ensure it’s no longer pink throughout.
Once the sausage is fully cooked and wonderfully browned, it’s time to build the gravy’s rich foundation. Add the whole stick of butter and the roasted chicken bouillon to the pan. This step is non-negotiable for maximizing flavor!
Stir in your chosen spices: sage and thyme are my absolute favorites, imparting that signature aromatic profile.
Next, add the all-purpose flour. Stir it into the sausage and fat mixture, allowing it to cook for about 60 seconds. This crucial step helps to cook out the “raw flour” taste, ensuring a smooth and delicious gravy.
Once the flour has absorbed all the delectable fat, it’s time to incorporate the milk. This step requires patience! Slowly pour in a few tablespoons of milk at a time, stirring continuously until each addition is fully absorbed into the roux before adding more. Rushing this process can result in unappetizing flour lumps in your gravy, and nobody wants that! Say no to the chunk!
Keep going, you’ll need a fair amount of milk! Continue adding it slowly, stirring thoroughly after each addition, until all the flour is incorporated and you’ve achieved a smooth, creamy sauce. The gravy will begin to thicken beautifully after a couple of minutes – the transformation is surprisingly quick. Add even more milk to reach your desired creamy and pourable consistency.
Within minutes, your gravy will start to resemble this luscious consistency. Don’t hesitate to add more milk gradually until it’s perfectly creamy and “drippy” – exactly how you want it for smothering biscuits.
And that’s it! The moment your biscuits emerge from the oven, piping hot and golden, lovingly split them open on a plate and generously ladle this heavenly sausage gravy over the top. Prepare for an utterly blissful culinary experience! HEAVEN!!
Perfect Pairings: What Goes with Biscuits and Gravy?
Biscuits and gravy are a meal in themselves, but they also shine alongside a variety of breakfast favorites, especially if you’re aiming for a lavish spread. In our household, easy sides like fried or scrambled eggs and fresh fruit are go-to choices. However, if you have more time or are entertaining guests, consider these fantastic recipes to round out your breakfast feast:
- Creamy Scrambled Eggs for a Crowd: These are my absolute favorite scrambled eggs – incredibly easy to make and can stay warm in a slow cooker, perfect for serving a larger group.
- Crispy Hash Browns: Elevate your breakfast with perfectly crispy hash browns. Check out my expert tips in my Breakfast Burrito recipe. Pro tip: do NOT miss out on topping your hash browns (or country potatoes!) with a generous ladle of sausage gravy. It’s a game-changer!
- Chile Rellenos Casserole: Another delightful egg and cheese option that’s both flavorful and surprisingly simple to prepare.
- Bake Bacon in the Oven in 10 Minutes: Crispy bacon is always a welcome addition! (Southern secret: place a slice or two of crispy bacon on your split biscuit halves before pouring over the gravy. Mmm!)
- The Very Best Fruit Salad: A refreshing and vibrant fruit salad, complete with all the tips to make it truly exceptional, offering a perfect counterpoint to the rich gravy.
- Green Orange Julius Smoothie: A simple, sweet, and healthy smoothie that beautifully balances the hearty flavors of the meal.
- Maple Donut Recipe (Maple Bars): If you’re craving something extra sweet and indulgent, my favorite donuts with a glaze that’s to die for are a perfect treat.
- The Ultimate Chicken Fried Steak Recipe from Mom on Timeout: For an even more indulgent Southern meal, pair your biscuits with a classic chicken fried steak.
How to Store Leftovers and Meal Prep Like a Pro
Leftovers of biscuits and gravy are a delightful bonus, and thankfully, they store and reheat beautifully! To ensure your biscuits remain fresh and tender, store them in an airtight container or a Ziplock bag on the counter. They will stay good for up to two days at room temperature, after which refrigeration is recommended to prevent drying out. For the gravy, once it has cooled completely, transfer it to a lidded Tupperware or glass container. It will keep well in the refrigerator for about 4-5 days, though in my house, it rarely lasts beyond two!
Here’s even more fantastic news: both homemade biscuits AND sausage gravy freeze exceptionally well! This makes them perfect for meal prepping or even for an epic camping breakfast. I’ve personally made both ahead of time, frozen them, and enjoyed them under the stars.
To freeze the sausage gravy: Spoon the cooled gravy into a freezer-safe Ziplock bag. Press out as much air as possible before sealing. It will maintain its quality in the freezer for 2-3 months. When you’re ready to enjoy it, simply transfer the bag to the refrigerator to defrost overnight. Once thawed, reheat the gravy gently in a skillet or pot on the stove over medium-low heat, adding a splash of milk as needed to achieve your desired creamy consistency.
To freeze the biscuits: Arrange the baked biscuits on a baking sheet and flash freeze them for about 30 minutes until solid. Then, transfer them to a freezer-safe Ziplock bag, removing as much air as possible before sealing. While they’ll be good for about a month, they tend to dry out more quickly in the cold, dry freezer air past that. To enjoy frozen biscuits, simply place the Ziplock bag on the counter for 2-3 hours until they are no longer frozen. You can warm them in the microwave, a toaster oven, or if reheating a larger batch, in a 175-degree Fahrenheit oven until thoroughly heated through.
Biscuits & Gravy FAQ: Your Questions Answered
Biscuits and gravy, as we cherish it today, is a quintessentially American creation. Its roots trace back to post-Revolutionary War Southern Appalachia, where it emerged as a staple among working laborers and enslaved people. This hearty, inexpensive meal provided much-needed sustenance to those engaged in physically demanding work, such as in lumber camps. In fact, “Sawmill Gravy” is another historical name for the white gravy derived from sausage or bacon drippings, highlighting its popularity among sawmill workers. In its earliest forms, the gravy often consisted solely of drippings, perhaps with meager bits of leftover meat, serving as a clever way to stretch limited food supplies. The biscuits of that era were typically hard, dense beaten biscuits. It wasn’t until baking soda and baking powder became more widely accessible that the light, fluffy biscuits we adore today came into being. Similarly, as the American economy grew, the practice of using more substantial portions of sausage for gravy, rather than just drippings, became the norm, transforming it into the rich dish we know and love.
The gravy in this classic dish is a type of “white gravy,” distinct from its brown counterparts due to its milk base. It typically begins with the flavorful drippings rendered from your choice of meat – most commonly breakfast sausage, but sometimes bacon, ground beef, or other savory meats. To enhance richness and volume, butter is often added to these drippings. Next, all-purpose flour is whisked in to create a roux, which serves as the thickening agent. Whole milk is then slowly incorporated, creating a creamy, smooth sauce. Unlike brown gravies that use broth, the milk imparts a luscious, pale appearance and a velvety texture. Finally, the gravy is seasoned generously with salt, freshly cracked black pepper, and often other spices like sage, thyme, and a hint of cayenne pepper, amplifying its savory and comforting flavor profile to perfection.
The deep affection for biscuits and gravy in the South is intrinsically linked to its historical origins and cultural significance. As a meal born in the Southern United States, it offered a practical and economical solution for a filling breakfast that could sustain working individuals throughout long, arduous days. It was a common staple not only in labor-intensive environments like sawmills and mines but also frequently served to enslaved populations on Southern plantations. For generations, biscuits and gravy represented a fundamental, nourishing meal for a significant portion of the Southern populace. This enduring tradition, rooted in necessity and comfort, has cemented its status as a beloved regional favorite, passed down through families and cherished as a symbol of Southern hospitality and hearty home cooking.
More Irresistible Breakfast Recipes You’ll Love
Breakfast food is a reigning favorite in our home, adaptable for any meal of the day – it truly is the best! For a treasure trove of inspiration, be sure to explore the dedicated Breakfast Recipes page on my blog. In the meantime, here are some of my absolute top picks:
Savory Breakfast Favorites
- Cheesy Hashbrown Breakfast Casserole with Ham: This incredible dish combines all the breakfast basics – crispy potatoes, cheesy eggs, and savory ham – into one satisfying bake.
- Overnight Biscuit and Gravy Casserole: For an even easier, make-ahead version of biscuits and gravy, this overnight casserole is an absolute must-try!
- The Only Breakfast Burrito Recipe You Need (Freezer Friendly!): My kids (and let’s be honest, all of us!) go wild for these. Having handheld breakfast burritos ready in your freezer is an incredible life hack.
- Best Breakfast Casserole Recipe with Sausage: Very similar to the ham casserole above, but with delicious sausage as the star. If you’re a sausage lover (which you probably are if you’re here!), this casserole is for you.
- Easy Quiche Recipe with Bacon and Spinach: A timeless classic for a reason – easy to make, packed with flavor, and oh, hello, bacon!
- Cheesy Savory Oatmeal with Crispy Potatoes & Pesto from Snixy Kitchen: A unique and delicious savory twist on oatmeal.
Sweet Breakfast Indulgences
- The Best Scone Recipe I’ve Ever Made: Expect crispy edges, tender middles, and an utterly buttery and flaky texture.
- Best Pancake Recipe EVER: This statement is not hyperbole! Your quest for the perfect pancake ends here – these are absolutely IT.
- Best Waffle Recipe from Scratch: Truly the very best! I’ve been making this recipe for nearly 15 years, and my mother-in-law for many years before that.
- Easy French Toast Recipe (Caramelized): Here’s my truth: crispy, caramelized French toast is the only kind of French toast worth making.
- Homemade Cinnamon Roll Recipe: Prepare for the fluffiest, most irresistible homemade cinnamon rolls of your life.
- How to Make Smoothie Bowls from Budget Bytes: A beautiful and healthy option for a lighter, refreshing sweet treat.
A Look Back: My Original Post from 2012
It’s always fun to revisit where it all began! Here is the original photo from when I first posted this recipe back in 2012. Not too shabby for a point-and-shoot camera and a no-nothing 24-year-old kid, huh? 🤣 Let’s just say, I’ve definitely seen worse as a food blogger over the years!
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Homemade Biscuits and Gravy
20 minutes
30 minutes
50 minutes
8
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Ingredients
For the biscuits:
-
1 batch
Flaky Buttermilk Biscuits - OR make Drop Biscuits , recipe in the notes below
For the sausage gravy:
-
1 pound
bulk pork breakfast sausage, I like Jimmy Dean Regular -
1/2 cup
butter, 1 stick -
1 tablespoon
roasted chicken better than bouillon -
1/4 cup
all purpose flour -
1 and 1/2 tablespoons
fresh parsley, chopped finely (or 1/2 teaspoon dried parsley) -
1/2 teaspoon
rubbed sage -
1/2 teaspoon
dried thyme -
1 teaspoon
kosher salt, use 1/2 teaspoon if you have table salt -
1/2 teaspoon
freshly cracked black pepper , or more! -
1/8 teaspoon
cayenne pepper, or up to 1/2 teaspoon, if you love it spicy! -
2 cups
whole milk -
1-2 cups
additional whole milk, to desired consistency - crushed red pepper flakes, to taste, optional
Instructions
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Start by making the Biscuits: Follow my favorite recipe for Flaky Buttermilk Biscuits. If you are in a hurry, make the Drop Biscuit Recipe found in the notes below.
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Meanwhile, brown the sausage. Set a 12-inch high-sided pan on a burner over medium-high heat. Once the pan is hot, add the bulk sausage. Use a wooden spoon to break up the meat, working quickly to spread it out and get a lot of surface contact with the pan. Let the sausage sit for 2-3 minutes undisturbed, until it is getting brown and crispy on one side. Using a spatula, flip the sausage in small sections to brown the other side. (I use this method because I’m obsessed with crispy browned bits of sausage. If you stir the whole time it won’t crisp as much. You do you boo, it’s going to taste great no matter how you get it done.) Keep cooking until the sausage is no longer pink and fully cooked through.
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Once the meat is fully cooked and browned, turn the heat down to medium.
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Make the roux: Add 1/2 cup (1 stick) of butter and 1 tablespoon of Roasted Chicken Better than Bouillon to the pan with the cooked sausage and drippings. Stir the butter and bouillon into the sausage, allowing the butter to melt and combine thoroughly.
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Add dry ingredients: Use a wooden spoon to stir in 1/4 cup all-purpose flour, 1 and 1/2 tablespoons fresh chopped parsley (or 1/2 teaspoon dried), 1/2 teaspoon rubbed sage, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt (use half the amount if you have table salt), 1/2 teaspoon freshly cracked black pepper, and start with 1/8 teaspoon cayenne pepper. Cook for about 60 seconds, stirring constantly, to allow the flour to absorb the fat and cook out the raw flour taste.
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Make the gravy: SLOWLY pour in 2 cups of whole milk. This step is critical; do not rush this, or you will end up with flour lumps in your gravy. Pour in a few tablespoons of milk at a time while continuously stirring. Stir until it is fully absorbed before adding the next small increment. Repeat this process until the full 2 cups have been added and you have a smooth, thickening gravy.
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Adjust consistency with additional milk. Continue adding milk, anywhere from another 1 to 2 cups, until the gravy reaches your desired consistency. Remember to add it slowly in small increments, stirring well after each addition.
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Taste and adjust seasonings: Once the gravy reaches your preferred thickness, taste and adjust the seasonings. Add more freshly ground black pepper if you desire a bolder peppery flavor. For extra spice, add another pinch of cayenne pepper and/or a pinch of red pepper flakes.
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Simmer: Keep the heat at medium until the gravy is as thick as you like it, then reduce the temperature to low and allow it to gently simmer for about 5 minutes. Keep the gravy on the stove on low, stirring occasionally, until you are ready to serve it with your freshly baked biscuits.
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The gravy will naturally thicken as it sits, so if there’s a delay before serving, you might want to stir in a bit more milk just before plating to achieve the perfect pourable consistency.
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Serve: Split your warm biscuits on a plate, and carefully spoon the luscious gravy generously over the top. Enjoy in insanely huge bites, letting your eyes roll back in pure delight.
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Storage: Store biscuits and gravy separately. Keep biscuits on the counter in an airtight container or a Ziplock bag so they don’t dry out (refrigerate after 2 days). Store gravy in an airtight container in the refrigerator for about 4-5 days. I have never, ever had leftover sausage gravy last more than 2 days at my house!
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To freeze the sausage gravy: Pour it into a Ziplock freezer bag, remove as much air as you can, and seal. It will be good in the freezer for 2-3 months. When you want to eat the gravy, let the bag defrost in the refrigerator overnight. Once thawed, heat the gravy on medium-low in a skillet or pot on the stove, adding milk until it is the consistency you want.
To freeze the biscuits: Set them all on a baking sheet and flash freeze for about 30 minutes. Transfer them to a Ziplock freezer bag, removing as much air as possible and sealing. The biscuits will last for about a month, as they tend to dry out quickly in the cold, dry air of the freezer. To eat the biscuits, set the Ziplock bag on the counter for 2-3 hours until no longer frozen. You can warm them in the microwave, toaster oven, or if doing a whole sheet, in a 175-degree oven until warm.
Freeze unbaked biscuits: You can prepare your biscuit dough a day in advance and freeze them, already shaped. Bake them from frozen, increasing the bake time by 1-2 minutes. This is a fantastic make-ahead option!
Notes
Drop Biscuit Recipe
- 1 cup + 1 tablespoon cold buttermilk**
- 1/2 cup butter (1 stick)
- 2 cups flour
- 1 and 1/2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt (or use 3/4 teaspoon table salt)
Nutrition
Carbohydrates: 6g |
Protein: 11g |
Fat: 29g |
Saturated Fat: 13g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 10g |
Trans Fat: 1g |
Cholesterol: 79mg |
Potassium: 249mg |
Fiber: 0.2g |
Sugar: 3g |
Vitamin A: 576IU |
Vitamin C: 1mg |
Calcium: 88mg |
Iron: 1mg
Did you make this? I’d love to see it!
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