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Biscuits and Sausage Gravy Recipe

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4.1 from 8 reviews

A classic Southern breakfast favorite, this Biscuits and Gravy recipe features tender, flaky homemade buttermilk biscuits topped with a rich and savory sausage gravy. Perfect for a comforting weekend morning, this dish combines fluffy biscuits baked to golden perfection with a creamy, well-seasoned sausage gravy made from scratch.

Ingredients

Biscuits

  • 2½ cups all-purpose flour, plus more for dusting
  • 8 tablespoons (1 stick) unsalted butter, cubed and very cold
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup cold buttermilk, plus more for brushing

Sausage Gravy

  • 1 pound ground breakfast sausage
  • 2 tablespoons unsalted butter
  • ⅓ cup all-purpose flour, plus more for dusting
  • 2½ to 3 cups whole milk
  • ¼ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • Pinch of ground nutmeg
  • Pinch of paprika
  • Freshly cracked black pepper
  • Minced fresh chives, for serving (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F with a rack positioned in the center. Line a rimmed baking sheet with parchment paper to prepare for baking the biscuits.
  2. Cut the Butter into the Flour: In a food processor, combine the 2½ cups of flour and the very cold cubed butter. Pulse 8 to 10 times until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  3. Add Baking Powder, Baking Soda, and Salt: Add the baking powder, baking soda, and 1 teaspoon sea salt to the flour and butter mixture. Pulse 2 to 3 additional times to combine thoroughly.
  4. Add Buttermilk and Form Dough: Pour in 1 cup of cold buttermilk and pulse just until the dough starts to come together, about 8 pulses. Avoid overmixing to keep biscuits flaky.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently press it into a 1-inch thick rectangle measuring approximately 6 x 10 inches. Fold the dough into thirds like a letter, then press it back to 1 inch thick. Repeat this folding and pressing process once more to create layers.
  6. Cut the Biscuits: Using a 2½-inch round biscuit cutter, cut straight down without twisting to ensure proper rise. Gather any scraps, gently press together, and continue cutting to yield a total of 10 biscuits. Alternatively, cut into rectangular shapes if preferred.
  7. Bake the Biscuits: Arrange the biscuits on the prepared baking sheet, spacing them slightly apart. Brush the tops with additional buttermilk for a golden finish. Bake for 14 to 16 minutes until tops are golden brown. Remove and let cool slightly.
  8. Brown the Sausage: While biscuits bake, heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook for 8 to 10 minutes, breaking it up with a wooden spoon until browned and no pink remains.
  9. Add Butter and Flour: Reduce heat to medium-low and add 2 tablespoons of butter to the skillet with the sausage. Stir until melted. Sprinkle ⅓ cup flour over the sausage mixture and stir constantly for about 1 minute until fully incorporated, forming a roux.
  10. Make the Gravy: Gradually pour in 2½ cups of whole milk, whisking constantly to prevent lumps. Increase heat to medium and bring the gravy to a simmer. Cook for 8 to 10 minutes, stirring frequently until the gravy thickens. If too thick, add more milk ¼ cup at a time until desired consistency is reached.
  11. Season the Gravy: Stir in ¼ teaspoon garlic powder, ½ teaspoon salt, a pinch of ground nutmeg, and paprika. Season with freshly cracked black pepper to taste.
  12. Serve: Split the warm biscuits in half and place on plates. Spoon the hot sausage gravy generously over each biscuit half. Garnish with minced fresh chives if desired, and serve immediately for a hearty breakfast.

Notes

  • Use very cold butter and cold buttermilk to achieve the flakiest biscuits.
  • Do not overmix the biscuit dough to keep them tender and light.
  • Cut biscuits straight down without twisting the cutter to ensure proper rising.
  • Adjust gravy thickness by adding more milk a little at a time if necessary.
  • Fresh chives add a nice color and mild onion flavor but are optional.
  • Leftover biscuits and gravy can be refrigerated and reheated gently on the stovetop or microwave.

Find it online: https://cookedbygrace.com/biscuits-and-sausage-gravy-recipe/