American · Breakfast · Medium
Biscuits and Sausage Gravy
Fluffy buttermilk biscuits smothered in peppery sausage gravy. The Southern breakfast of champions.
The whole recipe in 60 seconds
Biscuits and Sausage Gravy, in 5 ideas
- Cold butter and cold buttermilk are non-negotiable for tall, flaky layers.
- Do not twist the biscuit cutter; twisting seals the edges and stops the rise.
- Let the flour cook in the sausage fat for a full 2 minutes so the gravy never tastes raw.
- Gravy too thick? Thin with a splash of milk. Too thin? Simmer a few more minutes.
- This gravy also works over toast, hash browns, or fried chicken.
What you need
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup cold buttermilk
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 tsp black pepper, plus more to taste
- 1/2 tsp salt
How to make it
Directions
- Heat the oven to 425F. Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cut in the cold butter with a pastry cutter or your fingers until pea-sized crumbs form. Stir in the buttermilk just until a shaggy dough forms.
- Pat the dough to 1 inch thick on a floured surface. Cut 6 rounds and bake 12 to 14 minutes until tall and golden.
- Meanwhile, brown the sausage in a skillet over medium heat, breaking it into crumbles, about 8 minutes.
- Sprinkle the flour over the sausage and stir 2 minutes. Slowly pour in the milk, stirring constantly.
- Simmer 5 minutes until thick. Season boldly with pepper and salt. Split the biscuits and ladle gravy over.
Money saver. Make a double batch of biscuits and freeze the unbaked cut rounds. Bake straight from frozen, adding 3 minutes; fresh biscuits on a weekday morning.