Of course! Biscuits and Sausage Gravy is the ultimate comfort food breakfast, a classic Southern dish that is hearty, savory, and incredibly satisfying. It’s all about a creamy, peppery gravy loaded with savory sausage, served over warm, flaky biscuits.
Here’s a foolproof recipe for both the gravy and from-scratch biscuits.
Biscuits and Sausage Gravy
This recipe breaks down into two parts: making the flaky biscuits and preparing the creamy sausage gravy.
Part 1: Flaky Buttermilk Biscuits
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Yields: 8-10 biscuits
Ingredients
· 2 cups all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· ¾ teaspoon salt
· ½ teaspoon baking soda
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· ¾ cup cold buttermilk (plus 1-2 tbsp more if needed)
Instructions
- Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a fork to stir until just combined and a shaggy dough forms. Do not overmix. If it seems too dry, add another tablespoon of buttermilk.
- Knead Gently: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it together.
- Shape and Cut: Pat the dough into a ¾-inch to 1-inch thick circle. Use a floured 2.5 or 3-inch round biscuit cutter to cut out biscuits. Press straight down—do not twist. Gather the scraps, pat them out again, and cut until all dough is used.
- Bake: Place biscuits on the prepared baking sheet, with sides touching for softer sides or 1 inch apart for crispier sides. Bake for 12-15 minutes, until golden brown on top. Brush with melted butter after baking if desired.
Shortcut: For a quicker option, use high-quality, store-bought refrigerated biscuit dough or frozen biscuits. Bake according to package directions.
Part 2: Creamy Sausage Gravy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: Enough for 8 biscuits
Ingredients
· 1 pound bulk breakfast sausage (mild, hot, or sage)
· ¼ cup all-purpose flour
· 3 cups whole milk, warmed (see note)
· ½ teaspoon seasoned salt (or to taste)
· 1 teaspoon freshly ground black pepper (or more to taste)
· Pinch of cayenne pepper (optional)
Instructions
- Brown the Sausage: In a large skillet or cast-iron pan over medium-high heat, cook the sausage, breaking it up with a spoon or spatula, until it’s browned and cooked through.
- Make the Roux: Do not drain the sausage grease (this is your flavor base!). Reduce the heat to medium. Sprinkle the flour over the cooked sausage and drippings. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty.
- Add Milk Gradually: Slowly pour in the warm milk while whisking constantly to prevent lumps. The gravy will start to thicken immediately.
- Simmer and Thicken: Bring the gravy to a simmer, then reduce the heat to low. Continue to cook, stirring frequently, for 5-10 minutes until the gravy has thickened to your desired consistency. It will continue to thicken as it cools.
- Season: Stir in the seasoned salt, black pepper, and optional cayenne. Taste and adjust seasoning. You will likely need more pepper—this is a peppery gravy!
To Serve
Split the warm biscuits in half and place them on a plate, cut side up. Ladle a generous amount of the hot sausage gravy over the top. Serve immediately.
Chef’s Notes & Tips for Success
· The Sausage is Key: The flavor of your gravy depends entirely on the sausage. Use a good quality breakfast sausage. If you use links, remove the casings before cooking.
· Warm the Milk: Using warm or hot milk helps it incorporate into the roux more smoothly and prevents lumps. You can heat it gently in the microwave or a saucepan.
· Gravy Too Thick? Thin it out with a splash of additional milk until it reaches the perfect, creamy consistency.
· Gravy Too Thin? Let it simmer a bit longer. You can also make a “slurry” by mixing 1 tablespoon of flour with 2 tablespoons of cold milk and whisking it into the simmering gravy. Cook for another 2-3 minutes to thicken.
· Don’t Rush the Roux: Cooking the flour with the sausage drippings for a full minute or two is essential for getting rid of the raw flour taste and giving the gravy a nutty, rich flavor.
· Make it Your Own: Feel free to add a pinch of garlic powder or onion powder to the gravy along with the other seasonings.
Enjoy this classic, comforting, and deeply delicious breakfast!