Biscuits and gravy is a classic Southern comfort dish that never goes out of style. Joanna Gaines puts her own delicious spin on this hearty favorite, combining fluffy homemade biscuits with rich, savory sausage gravy. It’s the perfect meal for a cozy weekend breakfast or brunch that brings everyone to the table.
We love how Joanna’s recipe balances simplicity with bold flavors, making it easy to recreate at home without sacrificing taste. Whether you’re a seasoned cook or just starting out, this biscuits and gravy recipe is sure to become a go-to in your kitchen. Let’s dive into how to make this comforting dish that feels like a warm hug on a plate.
Ingredients
To craft Joanna Gaines Biscuits and Gravy perfectly, having the right Ingredients for both the biscuits and the sausage gravy is essential. Below we’ve outlined all the components you’ll need to bring this classic Southern dish to life.
Biscuits Ingredients
For the fluffy and tender biscuits, gather the following:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup buttermilk, chilled
Gravy Ingredients
The rich sausage gravy requires these savory ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| 1 pound breakfast sausage | Ground, preferably spicy | Use high-quality sausage for best flavor |
| 1/4 cup all-purpose flour | For thickening the gravy | |
| 3 cups whole milk or heavy cream | Whisk for smooth texture | |
| 1/2 teaspoon kosher salt | Adjust to taste | |
| 1/4 teaspoon freshly ground black pepper | Adds bold seasoning | |
| Pinch cayenne pepper | Optional | For subtle heat |
Make sure to measure precisely and prep ingredients as noted to ensure the authentic taste and perfect texture Joanna Gaines is known for in her biscuits and gravy recipe.
Equipment Needed
To create Joanna Gaines Biscuits And Gravy just right, gathering the proper equipment sets us up for success. Here is the essential kitchen gear we need for a smooth cooking experience:
- Large mixing bowl: Perfect for combining biscuit ingredients with ease.
- Pastry cutter or two knives: Helps us cut cold butter into the flour quickly for those tender, flaky biscuits.
- Measuring cups and spoons: Accuracy is key for the leavening agents and spices.
- Cast iron skillet or heavy-bottomed pan: Essential for browning the breakfast sausage evenly and heating the gravy without burning.
- Whisk: Keeps the sausage gravy smooth and lump-free while adding the milk or cream.
- Rolling pin: Optional but helpful for rolling out biscuit dough evenly to ensure consistent height and texture.
- Baking sheet: For baking biscuits to golden perfection.
- Parchment paper or silicone baking mat: Prevents sticking and assists in easy cleanup.
- Cooling rack: Allows biscuits to cool slightly without becoming soggy on the bottom.
Below is a quick reference table summarizing our essential equipment:
| Equipment | Purpose |
|---|---|
| Large mixing bowl | Mixing biscuit dough |
| Pastry cutter / knives | Cutting cold butter into flour |
| Measuring cups & spoons | Measuring dry and wet ingredients |
| Cast iron skillet | Browning sausage and cooking gravy |
| Whisk | Stirring gravy to smooth consistency |
| Rolling pin | Optional: rolling out biscuit dough |
| Baking sheet | Baking biscuits |
| Parchment paper / mat | Preventing biscuit sticking |
| Cooling rack | Allowing biscuits to cool properly |
By assembling these tools first, we streamline the process and ensure each step from dough to gravy comes together flawlessly, delivering the authentic taste and texture Joanna Gaines inspires in her classic biscuits and gravy recipe.
Prep Work
Before diving into baking and cooking, we’ll prepare all components to streamline making Joanna Gaines Biscuits and Gravy. Proper prep ensures every step flows smoothly and the final dish delivers that perfect balance of fluffy biscuits and rich, savory gravy.
Preparing the Biscuits
- Chill the Butter: Cut cold unsalted butter into small cubes. Place in the freezer while mixing dry ingredients for a flaky texture.
- Mix Dry Ingredients: Combine all-purpose flour, baking powder, kosher salt, and baking soda in a large mixing bowl. Whisk to distribute evenly.
- Incorporate Butter: Using a pastry cutter or two knives, cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter bits.
- Add Buttermilk: Pour cold buttermilk gradually and stir gently with a rubber spatula or wooden spoon until the dough just comes together. Avoid overmixing for tender biscuits.
- Shape the Dough: Turn dough onto a floured surface. Gently fold and pat it out to about 1 inch thick. Use a biscuit cutter to cut rounds without twisting for the best rise.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Place biscuits close together to encourage rising upward, which makes them fluffy and soft.
Preparing the Gravy Ingredients
| Ingredient | Preparation Tip |
|---|---|
| Breakfast Sausage | Crumble or slice into bite-size pieces. |
| All-Purpose Flour | Measure accurately for smooth thickening. |
| Whole Milk or Cream | Tap before use to maintain creaminess. |
| Kosher Salt | Use sparingly, adjust to taste later. |
| Black Pepper | Freshly ground enhances flavor. |
| Cayenne Pepper (optional) | Add a pinch for subtle heat. |
- Heat Skillet: Preheat your cast iron skillet over medium heat before adding sausage for even browning.
- Measure Ingredients: Prepare all measurements ahead, especially flour and milk, to whisk in smoothly without lumps.
- Seasoning Ready: Keep salt, black pepper, and cayenne close at hand for quick seasoning adjustments during cooking.
Having all ingredients prepped and tools ready reduces rush and sets us up to create authentic Joanna Gaines Biscuits and Gravy, with classic Southern hospitality.
Instructions
Follow these step-by-step instructions to prepare Joanna Gaines Biscuits and Gravy perfectly. We will start by making the fluffy biscuits and then move on to cooking the rich sausage gravy.
Making the Biscuits
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and ½ teaspoon baking soda.
- Cut ½ cup cold unsalted butter into small cubes. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together. Avoid overmixing.
- Lightly flour a clean surface. Turn the dough out and fold it over itself 3 to 4 times to create layers.
- Pat the dough into a 1-inch thick rectangle. Using a 2.5-inch round biscuit cutter, cut out biscuits without twisting the cutter.
- Place the biscuits on the prepared baking sheet with sides touching for soft edges.
- Bake for 12 to 15 minutes or until golden brown on top. Transfer to a cooling rack.
Cooking the Sausage Gravy
- Heat a cast iron skillet over medium heat. Add 1 pound breakfast sausage and crumble with a wooden spoon.
- Cook the sausage until browned and cooked through. Do not drain the fat – this renders flavor.
- Sprinkle ¼ cup all-purpose flour evenly over the sausage. Stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually add 3 cups whole milk or heavy cream while whisking vigorously to avoid lumps.
- Continue to cook and stir until the gravy thickens slightly, about 5 to 7 minutes.
- Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and optional ⅛ teaspoon cayenne pepper for heat.
- Reduce heat to low and keep warm until biscuits are ready.
| Step | Ingredient/Tool | Quantity | Notes |
|---|---|---|---|
| Biscuits | All-purpose flour | 2 cups | Whisked with dry ingredients |
| Baking powder | 1 tbsp | ||
| Kosher salt | 1 tsp | ||
| Baking soda | ½ tsp | ||
| Cold unsalted butter | ½ cup (cubed) | Cut into flour mixture | |
| Cold buttermilk | 1 cup | Added last | |
| Gravy | Breakfast sausage | 1 lb | Crumbled and cooked |
| All-purpose flour | ¼ cup | Added to sausage | |
| Whole milk/heavy cream | 3 cups | Slowly whisked in | |
| Kosher salt | 1 tsp | Seasoning | |
| Black pepper | ½ tsp | Seasoning | |
| Cayenne pepper (opt.) | ⅛ tsp | Adds heat |
By carefully following these instructions, we can recreate the beloved Joanna Gaines Biscuits and Gravy with authentic texture and flavor.
Assembling the Biscuits and Gravy
Once the biscuits are baked to golden perfection and the sausage gravy has thickened to a creamy consistency, it’s time to bring them together for the classic Joanna Gaines Biscuits and Gravy experience.
- Prepare a Warm Serving Plate:
We recommend warming your plates slightly to keep the biscuits and gravy hot longer. A plate warmer or lightly heated oven works perfectly.
- Slice the Biscuits:
Using a serrated knife, gently slice each biscuit in half horizontally. This exposes the tender crumb inside and creates the perfect base for the gravy.
- Layer the Biscuits:
Place the bottom half of the biscuit on the warmed plate. The biscuit’s buttery, flaky texture will soak up the rich, sausage gravy beautifully.
- Generously Spoon the Sausage Gravy:
Using a ladle, generously spoon the hot sausage gravy over the biscuit base. Ensure the gravy covers the biscuit well enough to soak in but still leave room on the top half to place back.
- Top with the Biscuit Crown:
Carefully set the top half of the biscuit on the gravy-covered base to complete the stack. The contrasting textures blend into a delightful bite.
- Optional Garnishes:
For an extra touch reminiscent of Joanna Gaines’ style, sprinkle freshly cracked black pepper or chopped fresh parsley over the top. A light dusting of cayenne pepper adds a subtle heat kick if desired.
Serving Suggestions Table
| Component | Description | Serving Tip |
|---|---|---|
| Warmed Biscuits | Fluffy, buttery, flaky | Slice horizontally for layering |
| Sausage Gravy | Creamy, rich with seasoning | Ladle generously over biscuits |
| Garnishes | Black pepper, parsley, cayenne pepper | Add sparingly for extra flavor |
By carefully assembling the biscuits and gravy with attention to warmth, texture, and seasoning, we ensure every bite captures the heartwarming essence of this beloved recipe.
Serving Suggestions
To fully enjoy Joanna Gaines Biscuits and Gravy, presentation and accompaniments play a vital role. Here are detailed steps and ideas to elevate your serving experience:
- Warm the serving plates before plating. This helps keep the biscuits and sausage gravy hot and inviting, enhancing the overall comfort food feel.
- Slice the biscuits in half horizontally. This exposes the fluffy interior ready to soak up the rich, creamy gravy.
- Generously ladle the sausage gravy over the bottom half of each biscuit. Ensure the gravy spreads evenly for every bite to deliver the perfect balance of texture and flavor.
- Place the biscuit crown (top half) back on top to keep the warmth locked in and create a satisfying stack.
- Add optional garnishes for visual appeal and flavor enhancement:
- Freshly cracked black pepper for subtle heat and aroma.
- Chopped fresh parsley to introduce a light herbal note and color contrast.
- A dash of cayenne pepper if we want to enliven the dish with a hint of spice.
| Garnish | Flavor Profile | Purpose |
|---|---|---|
| Black Pepper | Mild heat, aromatic | Enhances gravy seasoning |
| Fresh Parsley | Herbal, fresh | Adds color and freshness |
| Cayenne Pepper | Spicy, warm | Introduces a spicy kick |
- Serve alongside classic breakfast sides such as crispy bacon, scrambled eggs, or fresh fruit to add variety in texture and taste.
- For a brunch setting, pair the biscuits and gravy with freshly brewed coffee or a mimosa to complete the Southern comfort meal experience.
By following these serving suggestions, we ensure each bite of Joanna Gaines Biscuits and Gravy embodies warmth, flavor, and a touch of Southern hospitality.
Make-Ahead and Storage Tips
To enjoy Joanna Gaines Biscuits and Gravy anytime, mastering make-ahead and storage techniques is essential. Here’s how we keep the flavors fresh and textures just right.
Make-Ahead Preparation
- Bake Biscuits in Advance: Prepare the biscuits fully and allow them to cool completely on a wire rack. Wrap them tightly in aluminum foil or place in an airtight container.
- Cook Sausage Gravy Ahead: Prepare the gravy following the recipe. Let it cool slightly, then transfer to a sealed container. Reheat gently on the stovetop over low heat. Stir frequently to prevent separation.
- Separate Components for Best Texture: Store biscuits and gravy separately to preserve the biscuit’s fluffiness and the gravy’s smooth creaminess.
Storage Guidelines
| Item | Storage Method | Refrigerator | Freezer | Best Use By |
|---|---|---|---|---|
| Biscuits | Airtight container or foil wrap | 3 days | Up to 3 months | Reheat from frozen for fresh taste |
| Sausage Gravy | Airtight sealed container | 3-4 days | Up to 2 months | Thaw overnight in fridge and reheat slowly |
Reheating Tips
- Biscuits: For soft, fluffy results, reheat biscuits wrapped in foil at 350°F for 10-15 minutes. Avoid microwave reheating to prevent sogginess.
- Gravy: Warm gravy over low heat, stirring often until it returns to the creamy consistency. Add a splash of milk if it feels too thick.
Freezing and Thawing Advice
“Freezing is the perfect way to extend the life of this comforting dish without sacrificing flavor.”
- Wrap biscuits individually in plastic wrap before foil to avoid freezer burn.
- Defrost in the refrigerator overnight for best texture retention.
- Reheat both biscuits and gravy separately to avoid sogginess or curdling.
Incorporating these make-ahead and storage tips helps us savor Joanna Gaines Biscuits and Gravy whenever the craving hits, maintaining that irresistible blend of flaky biscuits and rich, creamy sausage gravy.
Conclusion
Joanna Gaines’ biscuits and gravy recipe is a timeless dish that brings comfort and warmth to any table. With simple ingredients and straightforward steps, it’s a recipe we can confidently make at home to enjoy that classic Southern charm. Whether it’s a lazy weekend morning or a special brunch, this dish promises satisfaction in every bite.
By mastering the techniques and paying attention to details like ingredient quality and proper prep, we can easily recreate that perfect balance of fluffy biscuits and savory gravy. It’s more than just a meal—it’s a way to share a little hospitality and tradition with those we care about. Let’s get cooking and savor every delicious moment together.
Frequently Asked Questions
What ingredients do I need to make Joanna Gaines’ biscuits and gravy?
You need all-purpose flour, baking powder, kosher salt, baking soda, cold unsalted butter, buttermilk for the biscuits. For the gravy, use breakfast sausage, all-purpose flour, whole milk or heavy cream, kosher salt, black pepper, and optional cayenne pepper.
What kitchen tools are essential for this recipe?
You’ll need a large mixing bowl, pastry cutter or knives, measuring cups and spoons, a cast iron skillet, a whisk, rolling pin, baking sheet, parchment paper, and a cooling rack.
How do I prepare the biscuit dough properly?
Chill the butter, mix dry ingredients, cut in the butter, add buttermilk, shape the dough into biscuits, and prepare the baking sheet before baking.
What is the best way to cook the sausage gravy?
Brown the crumbled sausage in a cast iron skillet, add flour to form a roux, then gradually whisk in milk until creamy.
Can I make biscuits and gravy ahead of time?
Yes, biscuits can be baked in advance and stored airtight. Gravy can be made ahead and gently reheated.
How should I store leftovers?
Store biscuits in an airtight container in the refrigerator for up to 3 days or freeze for longer. Gravy should be refrigerated and used within 2-3 days.
What sides go well with biscuits and gravy?
Classic sides include crispy bacon, scrambled eggs, or fresh fruit, paired with coffee or a mimosa for a full Southern breakfast experience.
How do I reheat biscuits and gravy to retain texture?
Warm biscuits in the oven to keep crispness and gently heat gravy on the stove, stirring frequently for smoothness.
Why use a cast iron skillet for this recipe?
A cast iron skillet evenly browns the sausage and helps create a rich, flavorful gravy with perfect texture.
Is this recipe suitable for beginners?
Yes, the recipe balances simplicity and bold flavors, making it accessible for cooks of all experience levels.