Biscuits and Sausage Gravy Recipe

Introduction

Biscuits and gravy is a comforting Southern classic that pairs fluffy, buttery biscuits with a rich, creamy sausage gravy. This hearty breakfast dish is perfect for cozy mornings or weekend brunches. With simple ingredients and straightforward steps, you can enjoy this delicious meal at home anytime.

Ingredients

• 2 1/4 cups all-purpose flour (plus more for dusting)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter (cold)
• 1 cup buttermilk
• Additional melted butter for brushing
• 1 pound breakfast sausage
• 1/3 cup all-purpose flour
• 1/2 teaspoon Kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried Italian seasoning (optional)
• 2 3/4 cups half and half
• 2 tablespoons butter

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Grate the cold butter into the flour mixture using a cheese grater. Use a pastry cutter or the back of a fork to cut the butter into the flour until combined.
4. Step 4: Add the buttermilk and mix gently with a pastry cutter or fork, stopping just before the dough comes together. It should remain shaggy and crumbly.
5. Step 5: Turn the dough onto a floured surface and knead lightly to bring it together. Avoid overworking to keep the butter cold.
6. Step 6: Roll the dough out to about 1 inch thick. Cut biscuits using a 3-inch biscuit cutter or cup. Gather scraps, re-roll, and cut until all dough is used.
7. Step 7: Arrange biscuits 1 inch apart on the prepared baking sheet and brush tops with melted butter.
8. Step 8: Bake for 15 to 20 minutes until biscuits are lightly golden on top and bottom. Transfer to a cooling rack.
9. Step 9: For the gravy, heat a large nonstick pan over medium heat. Add sausage and cook until browned and no longer pink, about 5 minutes.
10. Step 10: Sprinkle flour, salt, pepper, and Italian seasoning (if using) over the sausage. Stir and cook for 1 minute to absorb the flour.
11. Step 11: Slowly whisk in the half and half, then increase heat to medium-high until mixture boils.
12. Step 12: Reduce heat to a rapid simmer and cook, stirring occasionally, until gravy thickens and coats the back of a spoon, about 5 minutes. Add additional milk or half and half by tablespoons if too thick.
13. Step 13: Whisk in the butter for a smooth, velvety finish. Taste and adjust seasoning as needed.
14. Step 14: Split biscuits in half and spoon sausage gravy over the top. Serve warm.

Tips & Variations

• Use cold butter and handle dough minimally to ensure flaky biscuits.
• For a spicier gravy, add a pinch of cayenne pepper or red pepper flakes.
• Substitute milk for half and half in the gravy for a lighter sauce.
• Try mixing in chopped fresh herbs like thyme or sage into the dough for extra flavor.

Storage

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gravy gently on the stove, adding a splash of milk or half and half to loosen it if it thickens. Warm biscuits in the oven or microwave wrapped in a damp paper towel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the biscuits and gravy ahead of time?

Yes, you can prepare the biscuits and gravy ahead and refrigerate separately. Reheat the gravy gently and warm the biscuits before serving for best results.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes before using. This will mimic buttermilk’s acidity and texture.

Biscuits and Sausage Gravy Recipe

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This classic Southern recipe combines flaky homemade biscuits with rich, creamy sausage gravy. Perfect for a hearty breakfast or brunch, the biscuits are tender and buttery while the gravy boasts a savory, flavorful sausage base finished with a smooth velvety texture.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Southern American

Ingredients

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Biscuits

• 2 1/4 cups all-purpose flour (plus more for dusting)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter
• 1 cup buttermilk
• Additional melted butter for brushing

Gravy

• 1 pound breakfast sausage
• 1/3 cup all-purpose flour
• 1/2 teaspoon Kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried Italian seasoning (optional)
• 2 3/4 cups half and half
• 2 tablespoons butter

Instructions

1. Preheat Oven: Preheat your 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 all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
3. Incorporate Butter: Grate the cold unsalted butter into the flour mixture using a cheese grater. Then, using a pastry cutter or the back of a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add Buttermilk: Pour in the buttermilk and gently mix with a pastry cutter or fork just until the dough begins to come together but remains shaggy and crumbly.
5. Knead Dough: Transfer the dough to a floured surface and knead lightly by hand just until the dough forms a cohesive ball. Avoid overworking to keep the butter cold for flakier biscuits.
6. Roll and Cut Biscuits: Roll the dough to about 1 inch thickness. Using a 3-inch biscuit cutter or cup, cut biscuits out. Gather scraps, reshape, and repeat until all dough is used.
7. Prepare for Baking: Place biscuits on the parchment-lined baking sheet spaced about 1 inch apart. Brush the tops with melted butter for a golden, flavorful crust.
8. Bake Biscuits: Bake in the preheated oven for 15 to 20 minutes until lightly golden brown on both top and bottom.
9. Cool Biscuits: Transfer baked biscuits to a cooling rack while you prepare the sausage gravy.
10. Cook Sausage: Heat a large nonstick pan over medium heat. Add breakfast sausage and cook, breaking it up with a spatula, until fully browned and no longer pink, about 5 minutes.
11. Add Flour and Seasonings: Sprinkle flour, Kosher salt, black pepper, and Italian seasoning (if using) over cooked sausage. Stir continuously for about 1 minute to cook out the raw flour taste.
12. Add Half and Half: Gradually whisk in the half and half, bringing the mixture to a boil over medium-high heat while stirring constantly.
13. Simmer Gravy: Reduce heat to a rapid simmer. Continue cooking and stirring occasionally until the gravy thickens enough to coat the back of a spoon, approximately 5 minutes. Add more half and half or milk 1 tablespoon at a time if the gravy is too thick to reach desired consistency.
14. Finish with Butter: Whisk in the butter for a velvety richness to the gravy.
15. Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if necessary.
16. Serve: Split the warm biscuits in half and generously spoon the sausage gravy over them. Serve immediately for best texture and flavor.

Notes

• Keep the butter cold while making the biscuit dough to ensure flaky layers.
• Do not over knead the dough to prevent tough biscuits.
• For thicker gravy, cook a little longer; for thinner, add more half and half or milk.
• Leftover gravy can be refrigerated and gently reheated with a splash of milk to thin.
• Use spicy sausage if you prefer a spicier gravy.

Keywords: Biscuits and Gravy,Southern Breakfast,Homemade Biscuits,Sausage Gravy,Comfort Food