Biscuits and Sausage Gravy Recipe

Introduction

Biscuits & gravy is a comforting Southern classic featuring fluffy homemade biscuits smothered in savory sausage gravy. This hearty dish is perfect for breakfast, brunch, or anytime you crave a warm, satisfying meal.

Ingredients

• 2 1/2 cups (300 g) all-purpose flour, divided
• 2 Tbsp baking powder
• 1 Tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 cup (1 stick) very cold unsalted butter, plus more melted for brushing
• 1 cup cold buttermilk
• 1/2 lb breakfast sausage, casings removed
• 2 Tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp kosher salt, or more to taste
• Pinch of cayenne pepper
• Freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 425ºF (220ºC). In a large bowl, whisk together 2 1/2 cups flour, baking powder, sugar, and 1 teaspoon salt until fully combined.
2. Step 2: Using the large holes of a box grater, grate the very cold butter over the flour mixture. Quickly toss with your hands to evenly incorporate the butter.
3. Step 3: Make a well in the center with a wooden spoon and pour in the cold buttermilk. Stir until the dough just begins to come together, then turn it out onto a lightly floured surface.
4. Step 4: Shape the dough into a rectangle about 1 inch thick. Fold the dough into thirds like a letter starting with the short end. Lightly pat with a rolling pin to a 1-inch-thick rectangle. Repeat the folding once more to create flaky layers, keeping the dough cold to prevent butter from melting.
5. Step 5: Pat the dough back to a 1-inch-thick rectangle and cut into 8 pieces using a sharp knife. Place the biscuits on a parchment-lined baking sheet, spacing them about 1/2 inch apart. Brush the tops with melted butter.
6. Step 6: Bake the biscuits for 20 to 22 minutes until flaky and lightly golden on top.
7. Step 7: While the biscuits bake, cook the sausage in a medium skillet over medium heat. Break it up with a wooden spoon and cook until no longer pink, about 8 minutes.
8. Step 8: Sprinkle 2 tablespoons flour over the cooked sausage and stir for about 1 minute until fragrant.
9. Step 9: Slowly whisk in the milk and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring often, until the gravy thickens, about 5 to 7 minutes.
10. Step 10: Stir in salt, cayenne pepper, and a generous amount of freshly ground black pepper. Adjust seasoning if needed.
11. Step 11: Split the warm biscuits open and spoon the sausage gravy generously over them to serve.

Tips & Variations

• Use cold butter for flakier biscuits and work quickly to keep the dough cool.
• For a richer gravy, substitute half the milk with heavy cream.
• Add chopped fresh herbs like sage or thyme to the gravy for extra flavor.
• Try using spicy breakfast sausage to add a little heat to the dish.

Storage

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in a warm oven or toaster oven to maintain crispness. Warm the gravy gently on the stove, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use biscuit mix instead of making dough from scratch?

Yes, biscuit mix can be used for convenience. Follow the package instructions and bake as directed, then prepare the gravy as usual.

How do I keep the biscuits flaky and tender?

Keep your butter and dough cold and avoid overworking the dough. Folding the dough creates layers that result in flaky biscuits.