Sausage Gravy and Biscuits (Print Version)
Flaky buttermilk biscuits topped with creamy sausage gravy - a classic Southern comfort breakfast ready in just 30 minutes.
# Ingredients:
→ Biscuits
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cubed
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3/4 cup buttermilk (plus more if needed)
→ Sausage Gravy
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450 g breakfast sausage
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3 tbsp all-purpose flour
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2 1/2 cups whole milk
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1/2 tsp black pepper (more to taste)
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Salt, to taste
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Optional: pinch of crushed red pepper or sage for extra flavor
# Steps to Follow:
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.
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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.
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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.
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In a large skillet over medium heat, brown the sausage, breaking it up as it cooks, until no longer pink.
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Sprinkle flour over the cooked sausage and cook for 1–2 minutes, stirring constantly to coat the meat evenly.
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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.
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Add black pepper and salt to taste, adjusting seasoning as needed.
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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 Notes:
01 -
For even richer gravy, substitute half-and-half for some of the milk.
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Make it spicy by using hot sausage or adding a pinch of cayenne.
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Biscuits can be made ahead and reheated; gravy reheats well on the stovetop with a splash of milk to maintain consistency.