Biscuits and Sage Sausage Gravy
Savor a comforting classic with this Biscuits and Sage Sausage Gravy recipe, where tender, buttery biscuits meet a rich, creamy gravy infused with the earthy warmth of sage-seasoned sausage. Perfectly flaky biscuits are made with a simple folding technique for unbeatable layers, while the peppery gravy is thickened to velvety perfection with a roux and whole milk. Each serving is a heartwarming combination of textures and flavors, ideal for a weekend brunch or a soul-soothing breakfast-for-dinner option. Garnish with fresh sage for an aromatic finishing touch that elevates this Southern-inspired favorite to a gourmet dish. Simple ingredients, easy preparation, and unforgettable results—this recipe is your new go-to for indulgent comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Buttermilk
- 1 pound Ground sage sausage
- 2 tablespoons Unsalted butter
- 0.25 cup All-purpose flour (for gravy)
- 3 cups Whole milk
- 0.5 teaspoon Ground black pepper
- Salt (to taste)
- 1 sprig Fresh sage (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1 teaspoon salt.
Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Pour in 3/4 cup of buttermilk and gently stir until the dough just comes together, being careful not to overmix.
Turn the dough out onto a lightly floured surface. Pat it into a 1-inch-thick rectangle, then fold it over itself 3 times. Pat it into a rectangle again.
Use a 2-inch biscuit cutter to cut out biscuits, rerolling scraps as needed. Place the biscuits on the prepared baking sheet, ensuring they touch slightly for a better rise.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown. Set aside to cool slightly while you prepare the gravy.
In a large skillet over medium heat, cook 1 pound of sage sausage, breaking it into small pieces with a spoon, until browned and fully cooked. Remove the sausage from the pan and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter. Sprinkle 1/4 cup of all-purpose flour over the butter and whisk to combine, cooking for 1-2 minutes to form a roux.
Slowly pour in 3 cups of whole milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens.
Return the cooked sausage to the skillet, stirring to combine. Season the gravy with 1/2 teaspoon of ground black pepper and salt to taste.
Serve the gravy warm over the freshly baked biscuits. Optionally, garnish with fresh sage leaves for added aroma and presentation.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 12.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
