Description
This classic Southern recipe features freshly baked flaky biscuits topped with rich, creamy sausage gravy. Perfect for a hearty breakfast or brunch, the biscuits are tender and buttery, while the sausage gravy is savory and flavorful, making every bite comforting and satisfying.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup whole milk
Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- Cut in Butter: Add the cold, cubed butter to the dry mixture and use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs, which helps create flaky biscuits.
- Add Milk and Form Dough: Pour in the milk and stir gently until the dough just comes together. Be careful not to overmix to keep the biscuits tender.
- Knead and Shape: Turn the dough out onto a floured surface and gently knead it 3-4 times. Shape the dough into a 1-inch-thick rectangle and cut out biscuits using a cutter or glass.
- Bake Biscuits: Arrange the biscuits on the prepared baking sheet so they are touching slightly for soft sides. Bake in the preheated oven for 12-15 minutes or until golden brown.
- Cook Sausage: While the biscuits bake, heat a skillet over medium heat and cook the breakfast sausage until browned and cooked through, leaving the rendered fat in the pan.
- Add Flour to Sausage: Sprinkle the flour evenly over the sausage in the skillet and cook for 1-2 minutes, stirring constantly to form a roux that will thicken the gravy.
- Make Gravy: Gradually stir in the milk, mixing continuously until the mixture is smooth. Let the gravy simmer for 5-7 minutes until it thickens to your desired consistency.
- Season Gravy: Stir in salt and black pepper to taste. If the gravy is too thick, adjust by adding extra milk to reach the perfect texture.
- Serve: Split the warm, freshly baked biscuits in half and generously spoon the hot sausage gravy over them. Serve immediately for best flavor and texture.
Notes
- For extra flaky biscuits, keep the butter very cold and avoid overworking the dough.
- If you prefer a spicier gravy, add a pinch of cayenne pepper or red pepper flakes to the sausage while cooking.
- Leftover biscuits can be reheated in the oven to maintain crispness.
- Use a heavy skillet for even cooking of the sausage gravy.
- You can substitute whole milk with 2% milk, but the gravy may be slightly less rich.
