Pin it Flaky, buttery biscuits smothered in rich, peppery sausage gravy—this Southern classic brings comforting flavors to your breakfast table. Ready in just 45 minutes, it's the perfect hearty meal to start your day, combining fluffy homemade biscuits with a creamy, savory gravy that's pure comfort in a bowl.
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There's nothing quite like waking up to the smell of fresh biscuits baking and sausage sizzling. This recipe is more than just a meal; it's a warm hug in a bowl, perfect for lazy weekend mornings or a special family brunch that will have everyone asking for seconds.
Ingredients
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- For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk
- For the Sausage Gravy
- 1 pound breakfast sausage (pork, mild or spicy, crumbled)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
- 1/4 teaspoon salt (adjust to taste)
- Pinch of cayenne pepper (optional)
Instructions
- 1.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- 3.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- 4.
- Pour in buttermilk and stir just until combined. Do not overmix.
- 5.
- Turn dough onto a lightly floured surface; gently pat to 1-inch thickness. Fold dough over on itself 2–3 times, then pat again to 1-inch thickness.
- 6.
- Use a 2.5-inch biscuit cutter to cut out biscuits, reshaping scraps as needed. Place biscuits close together on the baking sheet.
- 7.
- Bake 12–15 minutes, or until golden brown. Remove and let cool slightly.
- 8.
- Meanwhile, for the gravy: In a large skillet over medium heat, cook sausage, breaking up with a spoon, until browned and cooked through.
- 9.
- Sprinkle flour over the sausage and cook, stirring, for 1–2 minutes until the flour is absorbed.
- 10.
- Gradually add milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
- 11.
- Add black pepper, salt, and cayenne. Cook until thickened, about 5–7 minutes, stirring occasionally. Adjust seasoning to taste.
- 12.
- Split warm biscuits and spoon hot sausage gravy generously over the top. Serve immediately.
Zusatztipps für die Zubereitung
For extra fluffy biscuits, handle the dough as little as possible. The less you work it, the more tender and light your biscuits will be.
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Varianten und Anpassungen
Add a pinch of dried sage or thyme to the sausage for an herbal note. To make this recipe vegetarian, simply substitute the pork sausage with a plant-based alternative and use plant-based milk for the gravy.
Serviervorschläge
Serve with scrambled eggs or fresh fruit for a complete and balanced breakfast that covers all the bases.
Pin it Enjoy this classic Southern dish that's guaranteed to become a new breakfast favorite in your home. It's a taste of tradition that never fails to please.
Recipe FAQs
- → What makes biscuits flaky?
Cold butter cut into the flour creates pockets of steam during baking, resulting in flaky layers. Handle the dough minimally and keep ingredients cold for best results.
- → How do I prevent lumpy gravy?
Whisk the flour into the browned sausage until fully absorbed, then gradually add milk while stirring constantly. This ensures smooth, creamy gravy every time.
- → Can I make biscuits ahead of time?
Bake biscuits up to 2 days ahead and store in an airtight container. Reheat in a 350°F oven for 5-10 minutes. The gravy keeps refrigerated for 3-4 days and reheats beautifully.
- → What type of sausage works best?
Breakfast sausage links or patties removed from casings work well. Choose mild for classic flavor or spicy for extra heat. Turkey or plant-based sausage are great alternatives.
- → Can I freeze the leftovers?
Freeze baked biscuits for up to 3 months in a freezer bag. Gravy freezes well too—portion it into containers and thaw overnight in the refrigerator before reheating.
