Keep this homemade biscuits and gravy recipe around for your next brunch-or whenever you need a little Southern comfort. This sausage gravy would be good on just about anything: mashed potatoes, hash browns, or of course, warm biscuits.

The poultry seasoning brings herbaceous flavor to the gravy, but if you don’t have any, substitute ½ tsp. Since you want a white gravy, don’t let the roux take on too much color-it’s primarily serving as a thickening agent. Once you’ve cooked the pork sausage (preferably in a cast-iron skillet), make a quick stovetop roux by adding flour to the pan drippings, then stream in a mixture of milk and heavy cream. To make your life easier, buy bulk breakfast sausage, not the individual Jimmy Dean links (which you’d have to remove from their casings one by one). You could enjoy the biscuits on their own, but the homemade sausage gravy makes this dish a true comfort food classic. Some Southerners might object to the pinch of sugar in the flour mixture, but it doesn’t make these biscuits sweet-it works alongside the salt to season the dough. This recipe calls for two leavening agents and each has its purpose: Baking powder helps the biscuits rise to lofty heights, while baking soda gives them a fluffy texture. For the flakiest biscuits, freeze your butter, then grate it right into the dry ingredients.

The best biscuits and gravy recipe starts with homemade buttermilk biscuits. If it’s your first time making biscuits and gravy from scratch, this recipe-which comes together in just 45 minutes-is a great place to start. A staple of the American South, fluffy buttermilk biscuits and creamy, velvety gravy are an ideal match. Breakfast doesn’t get better than biscuits and gravy.

Joanna gaines biscuit and gravy recipe