Ingredients
Biscuits
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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6 tablespoons cold unsalted butter, cubed
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3/4 cup buttermilk (cold)
Sausage Gravy
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1 lb (450 g) breakfast sausage (pork, mild or spicy)
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3 tablespoons all-purpose flour
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2–3 cups milk (whole milk preferred)
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Salt and black pepper to taste
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Optional: pinch of red pepper flakes or garlic powder
Instructions
1. Make the Biscuits
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk flour, baking powder, baking soda, and salt.
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Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
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Add cold buttermilk and stir until just combined—do not overmix.
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Turn dough onto a floured surface, gently pat to 1-inch thickness, and cut with a biscuit cutter.
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Place on a baking sheet and bake 12–15 minutes until golden brown.
2. Make the Sausage Gravy
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In a skillet, cook sausage over medium heat until browned and cooked through.
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Sprinkle flour over the sausage and stir well to make a roux. Cook 1–2 minutes.
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Gradually add milk, stirring constantly, until gravy thickens to desired consistency.
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Season with salt, pepper, and optional spices.
3. Serve
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Split biscuits in half and pour sausage gravy over the top.
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Serve hot for a classic Southern breakfast or brunch.
Tips
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For extra flaky biscuits: Keep ingredients cold and handle dough minimally.
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Gravy consistency: Add more milk for thinner gravy or simmer longer for thicker gravy.
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Spicy option: Use spicy sausage or add cayenne for a kick.
💡 Key takeaway:
Biscuits & sausage gravy is a rich, comforting breakfast that combines fluffy homemade biscuits with creamy, flavorful sausage gravy. Simple ingredients, big flavor.
I can also make a “Quick Southern Biscuits & Gravy Hack” showing how to make it in under 30 minutes with minimal cleanup.
Do you want me to create that hack?