Description
Enjoy the comforting taste of homemade biscuits smothered in creamy sausage gravy, a classic Southern breakfast or brunch dish. Flaky biscuits are topped with rich, savory gravy, making it a perfect indulgence for any morning.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 pound breakfast sausage (preferably sage-flavored)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
- Optional: pinch of cayenne pepper for heat
Instructions
- Preheat your oven to 450°F (232°C).
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Make a well in the center and pour in the buttermilk. Stir gently with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead 3-4 times until it holds together.
- Pat the dough into a rectangle about 1-inch thick. Cut out biscuits using a floured biscuit cutter or glass, pressing straight down without twisting.
- Place the biscuits on a baking sheet lined with parchment paper, ensuring they are touching slightly.
- Bake for 12-15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
- In a large skillet over medium heat, add the breakfast sausage. Break it up with a spatula and cook until browned and no longer pink, about 5-7 minutes.
- Reduce the heat to medium-low. Sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes.
- Gradually pour in the milk while continuously stirring to prevent lumps. Keep stirring until the mixture thickens, about 5-7 minutes. Add more milk if too thick.
- Season with salt, black pepper, and cayenne pepper (if using). Adjust seasoning to taste.
- Split the warm biscuits in half.
- Place the bottom half on a plate and ladle the sausage gravy over it.
- Top with the other half of the biscuit and add more gravy if desired. Garnish with freshly cracked black pepper or chopped parsley.
- Serve immediately while warm.
Notes
- For best results, use cold butter and buttermilk to ensure flaky biscuits.
- Feel free to adjust the seasoning in the gravy to suit your taste preferences.
- This dish is best enjoyed fresh but can be stored in the refrigerator for a day or two.
- Prep Time: 20 minutes
- Cook Time: 20 minutes