non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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Warm biscuits with savory sausage gravy – a protein-packed, homestyle breakfast, quick to make!
Warm, fluffy buttermilk biscuits smothered in a rich, creamy sausage gravy seasoned with plenty of black pepper. It's the ultimate Southern comfort food breakfast, hearty and satisfying.
Serving size: 2 biscuits with gravy(1 serving is 2 biscuits with approximately 3/4 cup of gravy.)
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Warm biscuits with savory sausage gravy – a protein-packed, homestyle breakfast, quick to make!
This southern dish is perfect for breakfast. With 969.88 calories and 30.91g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, sugar, and 1/2 tsp of salt for the biscuits.
Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix. Turn the dough onto a lightly floured surface and gently knead 4-5 times.
Pat the dough out to a 3/4-inch thickness. Use a 2.5-inch round cutter to cut out 8 biscuits, re-patting scraps once if needed. Arrange them on the prepared baking sheet with their sides just touching to help them rise taller.
Bake for 12-15 minutes, or until the biscuits are tall, fluffy, and golden brown on top.
While the biscuits bake, make the gravy. In a large cast-iron skillet over medium-high heat, cook the ground sausage for 8-10 minutes, breaking it apart with a spoon, until browned and cooked through.
Do not drain the rendered fat. Reduce heat to medium and sprinkle 1/4 cup of flour over the cooked sausage. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
Gradually pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low.
Let the gravy gently simmer for 5-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon. It will continue to thicken as it cools.
Stir in the black pepper, 3/4 tsp salt, and optional red pepper flakes. Taste and adjust seasoning as needed.
To serve, split the warm biscuits in half. Place them on a plate and ladle a generous amount of the hot sausage gravy over the top.