Must-Try Tennessee Recipe: These Biscuits and Gravy Are Basically a Love Letter From God!
Fluffy biscuits meet rich sausage gravy in this Tennessee classic that’s easy to whip up and impossible to resist! 🌐 #News #ChattanoogaTN #Tennessee #Food
CHATTANOOGA, TN — There’s something divine about a plate of warm biscuits smothered in creamy, sausage-packed gravy, especially when it’s a time-honored Tennessee recipe that’s been winning hearts for generations.
Here in Chattanooga, this dish isn’t just breakfast—it’s a soul-warming experience that feels like a gift straight from above. Whether you’re a local or just passing through the Volunteer State, this recipe delivers comfort and flavor in every bite. Here’s how to bring this heavenly meal to your table.
Why This Recipe Stands Out
This isn’t your average biscuits and gravy. The biscuits are fluffy yet sturdy, perfect for soaking up a rich, peppery gravy that’s loaded with savory sausage. It’s a balance of simple ingredients and bold taste, rooted in Tennessee’s love for hearty, no-fuss cooking. You’ll find yourself coming back to this dish again and again—it’s that good.
Ingredients for the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup whole milk
Ingredients for the Gravy
- 1 pound ground pork sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon salt (adjust to taste)
Step-by-Step Instructions for the Biscuits
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined—don’t overmix.
- Turn the dough onto a floured surface, knead gently 3-4 times, then pat it into a 1-inch thick round.
- Use a biscuit cutter or glass to cut out 6-8 biscuits, placing them on the prepared baking sheet.
- Bake for 12-15 minutes, until golden brown on top.
Step-by-Step Instructions for the Gravy
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces until browned and fully cooked.
- Sprinkle the flour over the sausage and stir for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the milk, stirring constantly to avoid lumps.
- Bring the mixture to a simmer, letting it thicken for 3-5 minutes.
- Season with black pepper and salt, adjusting to your preference.
- Keep warm until the biscuits are ready.
Bringing It All Together
Split a hot biscuit in half and place it on a plate. Ladle a generous scoop of sausage gravy over the top, letting it spill over the edges. The contrast of the tender biscuit and the creamy, meaty gravy is pure perfection. Serve it fresh, and watch it disappear fast.
A Tennessee Tradition Worth Sharing
This recipe captures the essence of Southern comfort food—unpretentious, satisfying, and full of heart. It’s the kind of dish that brings people together, whether it’s a lazy weekend brunch or a quick weekday treat. Once you try it, you’ll understand why it feels like a blessing on a plate.
Frequently Asked Questions About Tennessee Biscuits and Gravy
Q: Can I use a different type of sausage for the gravy?
A: Yes, you can swap pork sausage for turkey or spicy sausage, depending on your taste.
Q: How do I store leftover biscuits and gravy?
A: Keep biscuits in an airtight container at room temperature for up to 2 days; refrigerate gravy for up to 3 days and reheat with a splash of milk.
Q: Can I make the biscuits ahead of time?
A: Absolutely—bake them, cool completely, and freeze for up to a month; reheat in a 350°F oven for 10 minutes.
Q: What’s the best way to avoid lumpy gravy?
A: Stir constantly while adding milk and break up any clumps with a whisk as it thickens.
Q: Is this recipe beginner-friendly?
A: Yes, it’s straightforward with basic ingredients and clear steps—perfect for new cooks.
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RELATED TOPICS: Food | Lifestyle | Tennessee
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