Description
A classic Southern comfort food, this hearty dish features flaky, buttery biscuits smothered in a rich, creamy sausage gravy. Perfect for breakfast or brunch, it’s a filling and indulgent meal.
Ingredients
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- For the biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- For the sausage gravy:
- 1 lb breakfast sausage (preferably pork)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon unsalted butter
- Chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, and baking soda.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Make a well in the center and pour in the buttermilk. Stir gently until the dough just comes together. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead it 4-5 times until it’s slightly smooth. Pat it into a rectangle about 1-inch thick.
- Fold the dough in half and gently roll it out again to about 1-inch thickness. Cut the dough into rounds using a biscuit cutter or a glass.
- Place the biscuits on the prepared baking sheet, making sure they touch slightly for soft edges or space them out for crisp edges. Bake for 10-12 minutes, or until golden brown on top.
- While the biscuits bake, make the sausage gravy. In a large skillet, cook the sausage over medium heat until browned, breaking it up into small pieces as it cooks.
- Once the sausage is cooked, sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly add the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy thickens. Season with salt, pepper, garlic powder, and red pepper flakes (if using).
- Remove the biscuits from the oven and slice them in half. Spoon the sausage gravy generously over the biscuits.
- Garnish with chopped parsley if desired and serve hot. Enjoy your Southern-style biscuits and sausage gravy!
Notes
- For even flakier biscuits, use a pastry cutter to cut the butter into the dry ingredients. You can also freeze the butter before cutting it into the dough.
- If you prefer a spicier gravy, feel free to add more red pepper flakes or a dash of hot sauce.
- For a lighter gravy, use half-and-half or 2% milk instead of whole milk, though whole milk gives it the best creamy texture.
Nutrition
- Serving Size: 1 biscuit with gravy
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg