P
American · American South
Biscuits and Gravy
Southern biscuits and gravy consists of fluffy, tall, layered buttermilk biscuits split and covered in a white country gravy made from pan-rendered pork sausage, milk, and flour. The biscuits must be stratified with visible flaky layers; the gravy must be thick, creamy, and heavily peppered. This is the American South's foundational breakfast — simple, filling, and requiring nothing else on the plate.
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I
The Market List
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240g
all-purpose flour
Your own market
8g
baking powder
Your own market
5g
kosher salt
Your own market
1g
white pepper
Your own market
120g
cold unsalted butter
cubed
Your own market
120ml
whole buttermilk
Your own market
For Sausage Gravy
250g
pork breakfast sausage
Not yet stocked in British Columbia
40g
unsalted butter
Your own market
30g
all-purpose flour
Your own market
360ml
whole milk
Your own market
5g
kosher salt
Your own market
2g
Tellicherry black pepper
Your own market
1g
dried sage
Your own market
II
The Method
1
Whisk flour, baking powder, salt, and white pepper together; cut in butter until breadcrumb texture.
2
Add buttermilk and fold gently until dough just comes together; avoid overworking.
3
Drop 8 equal portions onto parchment-lined sheet; bake at 210°C for 18 minutes until golden brown.
4
While biscuits bake, brown sausage in heavy skillet over medium-high heat, breaking into small pieces; drain excess fat, leaving 30g.
5
Whisk in flour; cook 2 minutes until roux is light blonde.
6
Gradually whisk in milk, scraping browned bits from pan; simmer 8 minutes until sauce coats spoon.
7
Season with salt, pepper, and sage; serve over warm split biscuits.
IV
Sensory Tests
◇Where it lives or dies. The moment where biscuits live or die is the cutting technique — use a sharp round cutter (not a glass) and press straight down, no twisting. Lift straight up. The clean cut leaves the edges completely open, allowing the layers to separate during baking. Twisted or glass-cut biscuits rise 30-40% less because the sealed edges restrict the layers from opening. This is the single most impactful technical detail in biscuit making.
Pillars V — VII
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