Ingredients
For the Biscuits (makes 8–10):
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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6 tbsp cold unsalted butter, cut into small cubes
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¾ cup buttermilk (cold)
For the Sausage Gravy:
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1 lb (≈450 g) breakfast sausage (pork or turkey)
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3 tbsp all-purpose flour
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2–2½ cups milk (whole milk recommended)
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Salt and black pepper, to taste
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Optional: pinch of cayenne or crushed red pepper for heat
Instructions
1. Make the Biscuits:
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
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Add cold buttermilk and stir until just combined. Don’t overmix.
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Turn dough onto a floured surface, gently pat to about 1-inch thickness.
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Cut with a biscuit cutter or glass. Place on a baking sheet.
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Bake 12–15 minutes until golden brown.
2. Make the Sausage Gravy:
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In a skillet over medium heat, cook sausage until browned and fully cooked, breaking it into small pieces.
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Sprinkle flour over the sausage and stir for 1–2 minutes to cook the flour.
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Gradually whisk in milk, stirring constantly to avoid lumps.
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Simmer for 3–5 minutes until gravy thickens.
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Season with salt, pepper, and optional cayenne.
3. Serve:
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Split warm biscuits in half and ladle the sausage gravy over the top.
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Serve immediately.
Tips & Variations
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Shortcut: Use store-bought biscuits for faster prep.
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Cheese twist: Stir in ½ cup shredded cheddar for a cheesy gravy.
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Spicy sausage: Use spicy breakfast sausage or add a pinch of crushed red pepper.
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Make ahead: Biscuits dough can be prepped and refrigerated for a few hours; gravy can be made in advance and reheated gently.
If you want, I can also give a super-easy stovetop version that makes fluffy biscuits and gravy in under 30 minutes. Do you want me to do that?
