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Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American

Description

Delicious fluffy Southern biscuits baked to golden perfection and smothered in a rich, creamy sausage gravy made from savory breakfast sausage and seasoned milk gravy. This classic comfort food is perfect for a hearty breakfast or brunch that serves 6 people.

Ingredients

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)

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

  1. Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine all the leavening and seasoning agents evenly.
  3. Cut in butter: Use a pastry cutter or your fingertips to cut the cold cubed butter into the dry ingredients until the mixture looks like coarse crumbs, which will create flaky layers in the biscuits.
  4. Add buttermilk: Pour in the cold buttermilk and stir just until a shaggy dough forms, being careful not to overmix for tender biscuits.
  5. Fold dough: On a lightly floured surface, pat the dough into a rectangle, fold it into thirds, and repeat this folding process two more times to develop flakiness in the biscuits.
  6. Shape biscuits: Pat the dough to about 1-inch thickness, then cut out rounds with a biscuit cutter and place them close together on the prepared baking sheet.
  7. Brush and bake: Brush the tops of the biscuits with buttermilk for a golden crust and bake for 12–15 minutes or until they turn golden brown and puffed.
  8. Cook sausage: While biscuits bake, brown the breakfast sausage in a large skillet over medium heat, breaking it apart as it cooks until no longer pink.
  9. Add flour to sausage: Sprinkle the flour over the cooked sausage and stir constantly for 1–2 minutes to eliminate the raw flour taste and begin thickening the gravy.
  10. Make gravy: Gradually whisk in the whole milk and continue stirring until the gravy thickens, approximately 5–7 minutes, creating a creamy texture.
  11. Season gravy: Stir in garlic powder, onion powder, freshly cracked black pepper, and salt to taste, then let the gravy simmer for 2 more minutes to blend flavors.
  12. Serve: Split the freshly baked hot biscuits and generously spoon the creamy sausage gravy over them. Serve immediately for best flavor and texture.

Notes

  • Use cold butter and buttermilk to ensure flaky, tender biscuits.
  • Do not overmix the biscuit dough to keep them light and fluffy.
  • For a spicier gravy, add a pinch of cayenne pepper or crushed red pepper flakes.
  • If you prefer plant-based sausage, select one that browns well for best texture.
  • Leftover biscuits and gravy can be refrigerated and gently reheated on the stovetop or microwave.

Find it online: https://slsrecipes.com/fluffy-southern-biscuits-smothered-in-creamy-sausage-gravy-recipe/