The Only Breakfast That Matters: The Secret to the Perfect Southern-Style Biscuits & Gravy

Despite traditional cuisine rarely becoming comfort food, sometimes it can in fact turn into someone’s breakfast or dinner routine. For instance, the US’ traditional biscuits and gravy are just what you might have been looking for while trying to find something new for breakfast. Accompanied by creamy sauce, these non-sweet biscuits will likely become your favorite way to start the entire day.

Here’s what you need: 1 cup of flour, 60 g of butter, 1 tsp of baking powder, 0.5 tsp of salt, 1/4 tsp of baking soda, 0.5 cups of fermented milk (kefir or yogurt) + 1 tbsp.

For the sauce: 200 g of ground meat (or raw pork sausages), 1 tbsp of butter, 1 tbsp of flour, 1.5 cups of milk, salt and pepper to taste.

Preheat the oven to 200°C. Line a baking sheet with parchment paper.

Mix the flour, baking powder, salt, and baking soda together in a bowl. Add the butter pieces and mix the ingredients so that the flour just coats the butter. Place the bowl with the mixture in the freezer for 10 minutes (this is important!)..

Remove from the freezer and rub the butter into the flour.

Gradually add the fermented milk to the mixture and mix gently, without applying too much pressure. The dough should be crumbly. Form a ball and place it on a floured surface. Gently flatten the ball to a thickness of about 2 cm.

Using a glass or cookie cutter, cut out circles. It is very important not to twist the glass or cutter, but to press down on it until the cutter cuts all the way through the dough. Otherwise, the biscuits may not rise.

Place the biscuits on a baking sheet, leaving 2 cm of space between them, and bake for 15–16 minutes or until they are puffy and golden brown.

While the biscuits are baking, prepare the sauce. Melt a tablespoon of butter in a skillet over medium-high heat. Add the meat and break it up gradually with a wooden spoon. Fry for about 5 minutes, then add a tablespoon of flour, reduce the heat to medium, and fry for another minute until the smell of raw flour disappears.

Gradually add the milk to the meat, scraping up the browned bits from the bottom of the pan. Season with salt and pepper. Reduce the heat to low and cook the sauce until thickened, stirring occasionally.

To serve, cut the biscuit horizontally in half and pour the sauce over it.