Southern Biscuits and Sausage Gravy
Rich, hearty, and full of classic comfort, this Southern Biscuits and Sausage Gravy is a breakfast favorite that never disappoints. Fluffy, buttery biscuits are smothered in a creamy, savory sausage gravy that’s packed with bold, satisfying flavor.
Ingredients
- For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus more for brushing)
- For the Sausage Gravy
- 1 lb pork breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 3 cups whole milk (warmed)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional for heat)
Instructions
- Make the Biscuits : Preheat oven to 425°F (220°C). In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.Pour in cold buttermilk and stir just until dough comes together.Turn dough onto a floured surface, gently pat to 1-inch thickness, and fold over 2–3 times for flaky layers.Cut biscuits using a round cutter (about 2.5 inches). Place biscuits on a baking sheet, close together for soft sides or spaced for crispy edges.Brush tops with buttermilk and bake 12–15 minutes, until golden brown.
- Make the Sausage Gravy : In a large skillet over medium heat, cook sausage until browned, breaking it apart with a wooden spoon (about 6–8 minutes). Sprinkle flour over the sausage, stir, and cook for 1–2 minutes to remove raw flour taste.Slowly pour in warm milk while stirring constantly to prevent lumps.Reduce heat to low and simmer until gravy thickens, 5–7 minutes.Season with salt, pepper, and optional red pepper flakes.
- Serve :Split biscuits in half, ladle hot sausage gravy over the top, and serve immediately