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Biscuits and Sausage Gravy Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American

Description

Classic Southern-style Biscuits and Gravy featuring flaky homemade biscuits baked to golden perfection and smothered in rich, creamy sausage gravy. This hearty and comforting breakfast dish serves six and combines tender, buttery biscuits with a flavorful, peppery breakfast sausage gravy.

Ingredients

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

  1. Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar until well combined.
  3. Cut in Butter: Add the cold, cubed 6 tablespoons of unsalted butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Add Milk and Form Dough: Pour in ¾ cup of whole milk and stir gently with a spatula or spoon until the dough just comes together. Avoid overmixing to keep biscuits tender and flaky.
  5. Knead and Shape: Turn the dough onto a floured surface and knead gently 3-4 times, just until smooth. Pat or roll the dough out into a 1-inch-thick rectangle. Cut out biscuits using a biscuit cutter or glass.
  6. Bake Biscuits: Arrange the biscuits on the prepared baking sheet so they are touching slightly, which helps them rise upward. Bake in the preheated oven for 12-15 minutes until the tops are golden and biscuits are cooked through.
  7. Cook Sausage: While biscuits bake, heat a skillet over medium heat. Add 1 pound of breakfast sausage and cook, breaking it up, until browned and cooked through. Do not drain the fat, as it adds flavor to the gravy.
  8. Add Flour: Sprinkle ¼ cup all-purpose flour evenly over the cooked sausage and stir to coat. Cook the sausage and flour mixture for 1-2 minutes to cook out the raw flour taste.
  9. Make Gravy: Gradually pour in 2½ cups of whole milk while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the gravy thickens to desired consistency.
  10. Season Gravy: Stir in ½ teaspoon salt and ½ teaspoon black pepper. Taste and adjust seasoning as needed. Add a bit more milk if the gravy is too thick.
  11. Serve: Split the warm biscuits in half and ladle the hot sausage gravy over them generously. Serve immediately for a comforting and satisfying breakfast.

Notes

  • For flakier biscuits, ensure the butter is very cold before cutting it into the flour.
  • Do not overmix the dough to keep biscuits tender.
  • Keep the sausage fat when making gravy for maximum flavor.
  • If gravy becomes too thick, thin with additional milk a tablespoon at a time.
  • Biscuits can be made ahead and warmed before serving; gravy is best served fresh.

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