🥐 Ingredients
For the Biscuits (makes 6–8 biscuits):
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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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1 tsp salt
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6 tbsp cold unsalted butter, cubed
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¾ cup buttermilk (more if needed)
For the Sausage Gravy:
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1 lb breakfast sausage (pork or turkey)
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3 tbsp all-purpose flour
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2–2½ cups milk
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Salt and black pepper, to taste
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Optional: pinch of cayenne or crushed red pepper for a little 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 cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Add buttermilk gradually and mix until a soft dough forms.
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Turn dough onto a floured surface, gently knead 3–4 times.
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Roll or pat dough to about ¾-inch thickness, cut with a biscuit cutter.
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Place on a baking sheet and bake 12–15 minutes until golden brown.
2. Make the Sausage Gravy
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In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces.
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Sprinkle the flour over the sausage and stir for 1–2 minutes to remove the raw flour taste.
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Gradually whisk in milk, stirring constantly until the gravy thickens.
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Season with salt, black pepper, and optional cayenne.
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Reduce heat to low and simmer for 2–3 minutes.
3. Serve
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Split biscuits in half and pour the sausage gravy over the top.
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Serve hot for a hearty, comforting breakfast.
💡 Tips
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Make Ahead: Biscuits can be baked ahead and reheated; gravy can be made while biscuits bake.
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Cheesy Twist: Stir in shredded cheddar cheese for a richer flavor.
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Spicy Variation: Add a few dashes of hot sauce or red pepper flakes to the gravy.
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Texture: For extra flaky biscuits, handle the dough gently and don’t over-knead.
Biscuits and Gravy is classic Southern comfort food: soft, buttery biscuits smothered in creamy, savory sausage gravy—a perfect indulgent breakfast or brunch.
I can also provide a quick stovetop version using pre-made biscuits that’s ready in under 20 minutes. Do you want that version?
