Southern Comfort Biscuits and Gravy Delight
Experience the rich and comforting flavors of the South with these Southern Comfort Biscuits and Gravy Delight. This recipe pays homage to a beloved tradition of hearty breakfasts that have been passed down through generations. Our biscuits are light, fluffy, and irresistible, complemented perfectly by a creamy sawmill-style gravy that evokes the charm of rustic Southern kitchens. Originating as an economical meal in the logging and sawmill camps, this dish has become a staple on breakfast tables across the Southern United States, celebrated for its simplicity and heartiness. Serve it warm and watch as it brings family and friends together, making every morning feel like a special occasion!
N/A
Servings
300
Calories
9
Ingredients
Ingredients
self-rising flour
2 cups (sifted)
large egg
1 (beaten)
oil
1/4 cup (for biscuits, plus 3 tablespoons for gravy)
buttermilk
1 cup
flour
3 tablespoons (for gravy)
evaporated milk
12 ounces
water
12 ounces
salt
1/4 teaspoon
black pepper
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
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FOR THE BISCUITS:
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1. Begin by washing your hands thoroughly.
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2. Sift the self-rising flour into a large mixing bowl. Gently shake the bowl side-to-side to level the flour.
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3. In a separate bowl, lightly beat the egg to blend the yolks and whites.
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4. Combine the oil and the beaten egg with half of the buttermilk and pour this mixture into the sifted flour. Mix with a large spoon or your hands until well-blended.
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5. Gradually add the remaining buttermilk, mixing thoroughly until the dough achieves a soft but not overly sticky consistency. It should be firm enough to hold its shape but still light and slightly slumping when placed on the sheet.
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6. If the dough is too soft, incorporate up to one tablespoon of flour at a time. If it’s too stiff, add buttermilk in the same manner until it reaches the right consistency.
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7. Once adjusted, clean off any flour from your hands and lightly flour your palms to prevent sticking.
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8. Pinch off a handful of dough (about 2/3 of the desired biscuit size) and roll it into a ball. Place it onto an ungreased baking sheet, flattening it slightly with your fingers.
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9. Repeat this process, placing biscuits about 1/2-inch to 3/4-inch apart on the sheet.
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10. For cathead biscuits, double the size of the dough portion used, leaving them thicker and spaced about 3/4-inch apart.
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11. Bake in the preheated oven for 20-30 minutes, checking for a golden-brown top. Remove when done.
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FOR THE GRAVY:
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1. In a bowl, mix the evaporated milk and water, and set aside within easy reach.
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2. In a large cast iron skillet, heat oil (or meat fat) over medium-high heat. Add flour, salt, and pepper, stirring well to combine.
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3. Cook the flour for a couple of minutes while stirring continuously until it becomes a light brown without burning.
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4. Pour the milk mixture into the skillet all at once, stirring constantly to prevent lumps and ensure even consistency.
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5. Bring the mixture to a boil while continuing to stir. Once boiling, reduce the heat to medium to maintain a simmer, ensuring the mixture does not boil over.
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6. Keep stirring vigorously until the gravy thickens to your desired consistency, typically within 1-2 minutes.
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7. Remove from heat and taste; adjust salt and pepper if necessary. Serve the gravy hot, either from the skillet or in a separate serving bowl.
Nutrition Information
17.5g
Fat
30g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of Southern Comfort Biscuits and Gravy Delight?
This dish originated as an economical meal in the logging and sawmill camps of the Southern United States.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C) before baking the biscuits.
What type of flour is required for the biscuits?
The recipe calls for 2 cups of self-rising flour, which should be sifted before use.
How should the egg be prepared for the biscuit dough?
The egg should be lightly beaten in a separate bowl to blend the yolks and whites before being added to the mixture.
When do I add the buttermilk to the biscuit flour?
Add half of the buttermilk initially with the oil and egg, then gradually add the remaining half until the dough reaches the right consistency.
What is the ideal consistency for the biscuit dough?
The dough should be soft but not overly sticky, firm enough to hold its shape but light enough to slump slightly on the sheet.
What should I do if the biscuit dough is too soft?
If the dough is too soft, incorporate up to one tablespoon of flour at a time until the consistency is corrected.
What should I do if the biscuit dough is too stiff?
If the dough is too stiff, add buttermilk one tablespoon at a time until the right consistency is achieved.
How do I prevent the dough from sticking to my hands?
Clean off any excess flour from your hands and then lightly flour your palms before shaping the biscuits.
Do I need to grease the baking sheet?
No, the dough balls should be placed onto an ungreased baking sheet.
How do I form the individual biscuits?
Pinch off a handful of dough (about 2/3 of the desired size), roll it into a ball, and flatten it slightly with your fingers.
What are cathead biscuits and how do I make them?
Cathead biscuits are extra-large biscuits; to make them, double the size of the dough portion and leave them thicker on the sheet.
How long do the biscuits take to bake?
Biscuits should bake for 20-30 minutes until the tops are golden-brown.
What ingredients are used for the milk mixture in the gravy?
The gravy milk mixture consists of 12 ounces of evaporated milk and 12 ounces of water.
What type of skillet is recommended for the gravy?
A large cast iron skillet is recommended for heating the oil and cooking the gravy.
What kind of fat can be used for the gravy?
You can use either oil or meat fat for the gravy base.
How do I prepare the gravy roux?
Heat oil or fat over medium-high heat, add 3 tablespoons of flour, salt, and pepper, and stir well to combine.
To what color should the gravy flour be cooked?
Cook the flour for a couple of minutes until it becomes a light brown color, being careful not to burn it.
How do I ensure the gravy is smooth and lump-free?
Pour the milk mixture into the skillet all at once and stir constantly to prevent lumps.
What temperature should the gravy be cooked at after adding milk?
Bring the mixture to a boil first, then reduce the heat to medium to maintain a simmer.
How long does it take for the gravy to thicken?
Once simmering, the gravy typically reaches its desired thickness within 1-2 minutes.
How many calories are in this recipe?
The recipe contains approximately 300 calories per serving.
What is the fat content of this dish?
There are 17.5 grams of fat per serving.
How much protein is in the Southern Comfort Biscuits and Gravy?
Each serving provides 8.75 grams of protein.
What are the carbohydrate levels for this meal?
The dish contains 30 grams of carbohydrates per serving.
How many total ingredients are used?
There are 9 ingredients: self-rising flour, egg, oil, buttermilk, flour (for gravy), evaporated milk, water, salt, and black pepper.
Is salt and pepper added to the biscuits or the gravy?
Salt and pepper are added to the gravy roux and adjusted to taste after the gravy has thickened.
How should the gravy be served?
The gravy should be served hot, either directly from the skillet or transferred to a separate serving bowl.
Can this recipe be considered a hearty breakfast?
Yes, it is celebrated for its simplicity and heartiness, making it a staple of Southern breakfast tables.
What should the spacing be between biscuits on the sheet?
Standard biscuits should be 1/2-inch to 3/4-inch apart, while cathead biscuits should be spaced about 3/4-inch apart.