Biscuits and Sausage Gravy

Classic Southern Biscuits and Sausage Gravy 🍪🥛🍳

A hearty, comforting breakfast of flaky buttermilk biscuits smothered in creamy, peppery sausage gravy.

Ingredients

For the Biscuits:

• 2 cups (250g) all-purpose flour

• 1 tbsp baking powder

• 1 tsp sugar

• ½ tsp salt

• ½ cup (115g) cold unsalted butter, cubed

• ¾ cup (180ml) buttermilk, cold

For the Sausage Gravy:

• 1 lb (450g) breakfast sausage (mild or spicy)

• ¼ cup (30g) all-purpose flour

• 3 cups (720ml) whole milk

• ½ tsp black pepper (plus more to taste)

• ½ tsp salt (adjust to taste)

• Pinch of cayenne or red pepper flakes (optional)

Instructions

Make the Biscuits:

1. Preheat oven to 450°F (230°C).

2. Whisk dry ingredients. Cut in cold butter until pea-sized crumbs form.

3. Stir in buttermilk until just combined.

4. Turn onto floured surface, fold 4–5 times, pat to 1-inch thick.

5. Cut into rounds, place on baking sheet. Bake 12–15 mins until golden.

Make the Gravy:

1. Cook sausage in skillet over medium heat until browned. Do not drain fat.

2. Sprinkle flour over sausage, stir 1–2 minutes to cook flour.

3. Gradually whisk in milk until smooth.

4. Simmer, stirring often, until thickened (5–7 minutes).

5. Season with pepper, salt, and optional cayenne.

Serve:

• Split warm biscuits, ladle gravy over top.

Pro Tips

• Keep ingredients cold for flaky biscuits.

• Use whole milk for richest gravy.

• Gravy thickens as it cools—add a splash of milk if needed.

Variations

• Cheese Biscuits: Add 1 cup shredded cheddar to biscuit dough.

• Vegetarian Gravy: Use plant-based sausage or mushrooms + butter.

• Spicy Kick: Add diced jalapeños to gravy.

“The ultimate stick-to-your-ribs breakfast!” 😋

(Leftovers? Store gravy and biscuits separately; reheat gently with added milk.)