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Biscuits and Sausage Gravy Recipe

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★★★★★

4.6 from 104 reviews

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.

Ingredients

Scale

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

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