Biscuits and Sausage Gravy
Get ready to savor the ultimate comfort food with this classic Biscuits and Sausage Gravy recipe! Fluffy, homemade buttermilk biscuits are baked to golden perfection and paired with a rich, creamy sausage gravy bursting with hearty flavors. The buttery biscuits, made from scratch with simple pantry staples, are irresistibly tender and serve as the perfect base for the savory, pepper-spiced gravy. This southern-style breakfast staple is surprisingly easy to prepare in under an hour, making it a great option for weekend brunch or a cozy morning treat. Whether you're serving it as-is or adding a touch of heat with cayenne pepper, this hearty dish is sure to satisfy and impress. Perfect for anyone seeking a warm, indulgent breakfast that brings Southern charm to the table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Whole milk
- 1 pound Ground breakfast sausage
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 0.5 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Optional: cayenne pepper or red pepper flakes
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, baking powder, sugar, and 1/2 teaspoon of salt.
Using your hands or a pastry cutter, work the cold, cubed butter into the dry mix until the mixture resembles coarse crumbs.
Pour in 3/4 cup of milk gradually while stirring with a fork until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times. Pat or roll the dough out to about 1-inch thickness.
Use a round cutter or an inverted glass to cut out biscuits. Place them on the prepared baking sheet with edges touching for softer sides or spaced apart for crispier edges.
Bake in the preheated oven for 12-15 minutes or until golden brown. Set aside to cool slightly.
For the sausage gravy, heat a large skillet over medium heat and add the ground breakfast sausage. Cook, breaking it up into crumbles, until browned and cooked through, about 8-10 minutes.
Sprinkle 1/4 cup of flour evenly over the cooked sausage. Stir and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in 3 cups of milk while stirring to avoid lumps. Continue stirring until the gravy thickens, about 5-7 minutes.
Season the gravy with 1/2 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of optional cayenne or red pepper for a little heat.
To serve, split warm biscuits in half and spoon the hot sausage gravy generously over them. Enjoy immediately.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 6875 mg | 299% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 48.8 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1354 mg | 104% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2878 mg | 61% | |
*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.
