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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.
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.
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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.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 969.88 calories per serving with 30.91g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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.
Use a hot variety of pork sausage and add a pinch of cayenne pepper along with the black pepper for an extra kick.
Add 1 teaspoon of finely chopped fresh sage or thyme to the sausage as it browns to enhance the savory flavor.
Substitute the pork sausage with a plant-based sausage crumble and use 3-4 tablespoons of butter or oil to create the roux. Make a mushroom gravy by sautéing 8 oz of chopped mushrooms with the plant-based sausage.
For the biscuits, use a 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum. For the gravy, use sweet rice flour or a gluten-free all-purpose blend as the thickener.
The pork sausage and milk provide a substantial amount of protein, which is essential for building and repairing tissues, including muscle.
Milk is a primary ingredient in the gravy, making this dish a good source of calcium, which is vital for strong bones and teeth.
High in carbohydrates and fats, this meal provides a significant and lasting source of energy, making it a classic choice for a hearty breakfast before a physically active day.
A typical serving of two biscuits with gravy contains approximately 700-900 calories, depending on the fat content of the sausage and milk used. It is a very calorie-dense dish.
Biscuits and Sausage Gravy is a classic comfort food and is high in calories, saturated fat, and sodium. It is best enjoyed in moderation as an occasional treat rather than a regular part of a health-conscious diet.
Yes. You can bake the biscuits ahead and store them in an airtight container for up to 2 days; reheat in the oven before serving. The gravy can be made up to 3 days in advance and stored in the fridge. It will thicken considerably when cold, so reheat it gently on the stove, adding a splash of milk to thin it to the desired consistency.
Lumps usually form when the milk is added too quickly or is too cold. To fix it, you can whisk the gravy vigorously off the heat. If that doesn't work, carefully pour it into a blender and blend until smooth, then return it to the pan to finish heating.
A bulk breakfast pork sausage is traditional and works best. Varieties with sage are particularly delicious and complement the other flavors well. Avoid Italian sausage, as its fennel and garlic flavors will clash with the gravy.
Whole milk is highly recommended for the richest, creamiest gravy. You can use 2% milk, but the gravy will be less rich and slightly thinner. Skim milk is not recommended. Evaporated milk can also be used for an extra-rich version.