Sausage Gravy and Biscuits (Print Version)

Flaky buttermilk biscuits topped with creamy sausage gravy - a classic Southern comfort breakfast ready in just 30 minutes.

# What You’ll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 3/4 cup buttermilk (plus more if needed)

→ Sausage Gravy

07 - 450 g breakfast sausage
08 - 3 tbsp all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 tsp black pepper (more to taste)
11 - Salt, to taste
12 - Optional: pinch of crushed red pepper or sage for extra flavor

# How to Make It:

01 - Preheat oven to 220°C. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
02 - Stir in the buttermilk until a shaggy dough forms. Do not overmix. Turn dough onto a floured surface, gently pat into a 2.5 cm thick rectangle, and fold over once or twice.
03 - Pat dough again and cut into 6–8 biscuits using a cutter or glass. Place biscuits on a baking sheet and bake for 12–15 minutes, until golden brown.
04 - In a large skillet over medium heat, brown the sausage, breaking it up as it cooks, until no longer pink.
05 - Sprinkle flour over the cooked sausage and cook for 1–2 minutes, stirring constantly to coat the meat evenly.
06 - Gradually whisk in milk, scraping up any browned bits from the pan. Simmer for 5–7 minutes, stirring frequently, until the mixture has thickened to a creamy gravy consistency.
07 - Add black pepper and salt to taste, adjusting seasoning as needed.
08 - Split warm biscuits in half and spoon hot sausage gravy generously over the top. Garnish with chopped parsley or a dash of pepper if desired.

# Additional Tips::

01 -
  • Ready in just 30 minutes for a quick yet satisfying weekend breakfast
  • Uses simple pantry staples you likely already have on hand
  • Creates restaurant quality results with minimal effort
  • Completely customizable to your taste preferences from mild to spicy
02 -
  • This recipe freezes beautifully for quick weekday breakfasts
  • Contains approximately 480 calories per serving perfect for a hearty breakfast
  • The biscuits can be made ahead and stored at room temperature for up to 2 days
  • Each serving provides 18g of protein to keep you satisfied until lunch
03 -
  • Keep all biscuit ingredients cold even chilling your flour and bowl beforehand for maximum flakiness
  • For extra flavor toast a pinch of ground sage or fennel seeds in the sausage fat before adding flour
  • Let biscuits rest 5 minutes after baking to set their structure before splitting and topping with gravy

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