Description
Enjoy classic Southern comfort with these fluffy homemade biscuits smothered in rich, creamy sausage gravy. Perfect for a hearty breakfast or brunch, this recipe combines tender, buttery biscuits baked to golden perfection with a savory, thick sausage gravy made from scratch.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
Sausage Gravy
- 1 pound breakfast sausage (pork or plant-based)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon freshly cracked black pepper (or to taste)
- Salt to taste
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cut in butter: Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry mixture until it resembles coarse crumbs, which creates the biscuit’s flaky texture.
- Add buttermilk and form dough: Pour in the cold buttermilk and stir gently just until a shaggy dough forms, being careful not to overmix for tender biscuits.
- Fold dough for layers: On a lightly floured surface, pat the dough into a rectangle. Fold it in thirds and repeat this folding process two more times to build flaky layers.
- Shape biscuits: Pat dough to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them close together on the prepared baking sheet for soft sides.
- Brush and bake biscuits: Brush the tops of the biscuits with buttermilk to promote browning and bake for 12–15 minutes or until golden brown and cooked through.
- Cook the sausage: While biscuits bake, brown the sausage in a large skillet over medium heat, breaking it apart continuously for even cooking and crumbling.
- Add flour to sausage: Sprinkle the flour over the cooked sausage and stir for 1–2 minutes to cook out the raw flour taste, which will thicken the gravy.
- Add milk and thicken: Gradually whisk in the whole milk and stir constantly until the gravy thickens, about 5–7 minutes, to achieve a smooth consistency.
- Season the gravy: Stir in garlic powder, onion powder, freshly cracked black pepper, and salt to taste. Let the gravy simmer for an additional 2 minutes to meld the flavors.
- Serve: Split the warm biscuits and ladle generous spoonfuls of the creamy sausage gravy over the top. Serve immediately for a comforting meal.
Notes
- For flakier biscuits, ensure the butter and buttermilk are very cold before mixing.
- If buttermilk is not available, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- You can use plant-based sausage for a vegetarian version, but the gravy will not be halal or kosher certified.
- Leftover biscuits and gravy can be refrigerated separately and reheated gently on the stovetop or microwave.
- Adjust seasoning in the gravy to taste, especially the black pepper for preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
