Description
Classic Southern Biscuits and Sausage Gravy recipe featuring flaky homemade buttermilk biscuits topped with rich, creamy sausage gravy. This comforting dish is perfect for breakfast or brunch and serves 4 to 4 servings.
Ingredients
Scale
Biscuits
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1/4 cup Unsalted butter, cold and cubed
- 3/4 cup Buttermilk
Sausage Gravy
- 1 pound Ground breakfast sausage
- 1/4 cup All-purpose flour (for gravy)
- 2 cups Milk
- 1 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and baking soda until thoroughly combined.
- Cut in Butter: Add cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse crumbs for a flaky biscuit texture.
- Add Buttermilk: Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined to avoid overworking the dough.
- Knead Dough: Turn the dough onto a lightly floured surface and knead gently a few times until it comes together. Pat into a 1-inch thick rectangle.
- Cut Biscuits: Use a biscuit cutter or glass to cut out biscuits. Arrange the biscuits on a parchment-lined baking sheet.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes until golden brown on top. Remove and let cool slightly.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, breaking it apart as it cooks.
- Add Flour to Sausage: Sprinkle 1/4 cup flour over the cooked sausage and stir well to combine, creating a base for the gravy.
- Add Milk and Simmer: Slowly pour in 2 cups of milk while stirring constantly. Bring to a simmer and cook for 5-7 minutes until the gravy thickens.
- Season Gravy: Add black pepper, garlic powder, onion powder, and salt to taste. Stir well to blend the flavors, then remove from heat.
- Serve: Plate the warm biscuits and generously ladle the sausage gravy on top for a hearty breakfast dish.
Notes
- For flakier biscuits, ensure the butter is very cold before mixing.
- Do not overmix the biscuit dough to keep them tender.
- You can adjust the seasoning in the gravy to your preference, adding more black pepper for extra spice.
- Use whole milk for a richer gravy, but low-fat milk can be used for a lighter version.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar, let sit 5 minutes.
