Description
A classic Southern breakfast featuring fluffy, homemade biscuits baked to golden perfection and generously smothered in creamy, savory sausage gravy seasoned with garlic, onion, and black pepper.
Ingredients
Scale
For the 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)
For the 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 and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cut in Butter: Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs, ensuring pockets of butter for flaky biscuits.
- Add Buttermilk: Pour in the cold buttermilk and stir just until a shaggy dough forms, being careful not to overmix to keep biscuits tender.
- Fold the Dough: Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it into thirds, and repeat this folding process twice to create flaky layers.
- Shape Biscuits: Pat the dough to about 1-inch thickness and use a biscuit cutter to cut rounds. Place the biscuits close together on the prepared baking sheet for soft sides.
- Brush and Bake: Brush the tops of the biscuits with a little buttermilk for browning, then bake for 12 to 15 minutes until golden brown and risen.
- Brown Sausage: While biscuits bake, heat a large skillet over medium heat and cook the breakfast sausage, breaking it apart as it cooks until browned and cooked through.
- Add Flour to Sausage: Sprinkle the flour over the cooked sausage and stir for 1 to 2 minutes to cook off the raw flour taste and start the gravy base.
- Make Gravy: Gradually whisk in the whole milk, stirring continuously until the mixture thickens into a creamy sausage gravy, approximately 5 to 7 minutes.
- Season Gravy: Stir in garlic powder, onion powder, freshly cracked black pepper, and salt to taste. Let the gravy simmer for 2 more minutes to develop flavors.
- Serve: Split the warm biscuits in half and generously smother each with creamy sausage gravy. Serve immediately and enjoy.
Notes
- Keep the butter and buttermilk cold for the flakiest biscuits.
- Do not overmix the biscuit dough to avoid tough final texture.
- Placing biscuits close together on the baking sheet results in softer sides.
- You can use plant-based sausage for a vegetarian-friendly alternative.
- Adjust seasoning in the gravy to your preferred taste, especially salt and pepper.
- Leftover biscuits and gravy can be refrigerated and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: Southern American
