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Biscuits and Sausage Gravy Recipe

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3.9 from 1 review

Classic Southern-style biscuits and sausage gravy made from scratch, featuring fluffy homemade buttermilk biscuits paired with rich, creamy sausage gravy. This comforting breakfast dish is perfect for a hearty family meal.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Biscuits

  • 2 1/2 cups all-purpose flour (divided)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1 1/2 cups buttermilk
  • 2 tablespoons melted butter

Sausage Gravy

  • 2 teaspoons vegetable oil or extra virgin olive oil
  • 16 oz bulk pork breakfast sausage
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • Dried herbs (optional)
  • Salt and pepper to taste

Instructions

  1. Prep Biscuits: Preheat the oven to 500ºF and spray a 9-inch cake pan with nonstick spray.
  2. Combine Dry Ingredients: In a bowl, mix 2 cups of flour, baking powder, sugar, salt, and baking soda together.
  3. Cut in Butter: Using a pastry cutter or fork, incorporate 4 tablespoons of cold unsalted butter into the flour mixture until coarse crumbs form. Fold in 1 1/2 cups buttermilk just until combined; the batter will be lumpy.
  4. Shape Biscuits: Put the remaining 1/2 cup flour in a separate bowl. Using a 1/4-cup scoop, scoop dough balls and toss them gently in the flour to coat. Arrange 9 balls around the edge and 3 in the center of the prepared pan. Brush tops with 2 tablespoons melted butter.
  5. Bake Biscuits: Bake at 500ºF for 5 minutes, then reduce temperature to 450ºF and bake an additional 15 minutes until golden brown.
  6. Cook Sausage: Heat 2 teaspoons vegetable oil in a heavy skillet over medium heat. Add 16 oz bulk pork sausage and cook, breaking it up, until fully cooked through.
  7. Reserve Fat: Remove cooked sausage and set aside. If less than 3-4 tablespoons fat remains in skillet, add bacon grease or butter to reach that amount.
  8. Make Roux and Gravy: Add 4 tablespoons flour to the reserved fat in skillet and whisk continuously, browning to a dark roux. Slowly whisk in 3 cups milk, stirring to prevent lumps. Cook until slightly thickened.
  9. Combine and Simmer: Stir cooked sausage and optional dried herbs into gravy. Simmer until the gravy is thickened to your liking. Season with salt and pepper.
  10. Serve: Split warm biscuits and ladle sausage gravy over top. Enjoy immediately.

Notes

  • Use cold butter for flaky biscuits.
  • Buttermilk adds tang and tenderness; substitute with milk and vinegar if needed.
  • The dough will be sticky; flour the scoop to handle better.
  • Adjust milk quantity for desired gravy consistency.
  • Optional dried herbs like thyme or sage complement the gravy nicely.
  • Use a heavy skillet or cast iron for even cooking.
  • Keep an eye on grazing time when lowering oven temperature to prevent burning.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking and Stovetop
  • Cuisine: Southern American

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