Fluffy Biscuits and Creamy Sausage Gravy

🧂 Ingredients

• 2 cups All-purpose flour (for biscuits)(Plus more for dusting)
• 1 tablespoon Baking powder(For biscuit leavening)
• 1 teaspoon Salt(For biscuit dough)
• 1/2 cup Cold unsalted butter, cut into cubes(Must be very cold for flaky biscuits)
• 3/4 cup Cold buttermilk(Plus a little more if dough is too dry)
• 1 lb Bulk breakfast sausage(Pork sausage is traditional, but turkey or chicken can be used)
• 1/4 cup All-purpose flour (for gravy)(To thicken the gravy)
• 2.5 cups Whole milk(Whole milk provides the creamiest texture)
• 1-2 teaspoons Freshly ground black pepper(Or to taste; generous amount is key for authentic flavor)
• to taste Salt(For seasoning the gravy)

👨‍🍳 Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

   ⏱️ 5 minutes
2. 2

   In a large bowl, whisk together the 2 cups of flour for biscuits, baking powder, and salt. Cut in the cold butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.

   ⏱️ 5 minutes
3. 3

   Pour in the cold buttermilk and stir with a fork until just combined. The dough will be shaggy and slightly sticky. Do not overmix.

   ⏱️ 1 minute
4. 4

   Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Fold the dough in half or thirds, like folding a letter, and pat down again. Repeat this folding process 2-3 times to create layers. This technique enhances flakiness.

   ⏱️ 3 minutes
5. 5

   Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting (twisting seals the edges and prevents rising). Place biscuits on the prepared baking sheet, about 1 inch apart. You can re-pat the scraps once to cut more biscuits.

   ⏱️ 3 minutes
6. 6

   Bake the biscuits for 15-18 minutes, or until they are puffed up and golden brown on top. Remove from oven and let cool slightly on a wire rack.

   ⏱️ 18 minutes
7. 7

   While the biscuits bake, start the gravy. In a large skillet or cast-iron pan over medium-high heat, add the breakfast sausage. Cook, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain off most of the excess grease, leaving about 2 tablespoons in the pan for flavor.

   ⏱️ 10 minutes
8. 8

   Reduce the heat to medium. Sprinkle the 1/4 cup of flour over the cooked sausage. Stir and cook for 1-2 minutes, until the flour is incorporated and lightly browned, forming a roux. This cooks out the raw flour taste.

   ⏱️ 2 minutes
9. 9

   Gradually whisk in the milk, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly. Continue to simmer and stir until the gravy thickens to your desired consistency, about 5-7 minutes. It should coat the back of a spoon.

   ⏱️ 7 minutes
10. 10

    Stir in the freshly ground black pepper. Taste and add salt if needed (sausage is often salty). Keep the gravy warm over low heat.

    ⏱️ 1 minute
11. 11

    To serve, split the warm biscuits horizontally with a fork. Spoon a generous amount of hot sausage gravy over the bottom half of each biscuit, then top with the other half. Serve immediately.

    ⏱️ 1 minute

💡 Pro Tips

• ✓For the flakiest biscuits, ensure your butter and buttermilk are very cold. Do not overwork the dough.
• ✓The amount of black pepper is subjective, but a generous amount is traditional for authentic Southern sausage gravy.
• ✓Serve the gravy immediately while hot to best complement the warm biscuits.
• ✓If the gravy becomes too thick, thin it with a little more milk or cream.

🔄 Variations

• Add crumbled cooked bacon or country ham to the gravy for extra flavor.
• For a vegetarian option, make a mushroom or white gravy using vegetable broth and sautéed mushrooms.
• Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a spicy kick.

🥗 Nutrition

Per serving