Sausage Gravy and Biscuits
Fluffy, warm buttermilk biscuits smothered in a rich, creamy pork sausage gravy with a hint of black pepper. A hearty and comforting Southern breakfast classic that will stick to your ribs.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Bake the Buttermilk Biscuits (15-20 minutes)
- b.Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- c.In a large bowl, whisk together 2 cups of flour, baking powder, sugar, and 1/2 tsp salt.
- d.Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- e.Pour in the cold buttermilk and stir with a fork just until a shaggy, slightly sticky dough forms. Do not overmix.
- f.Turn the dough onto a lightly floured surface. Gently pat it into a 3/4-inch thick rectangle. Fold the dough in half like a book, then pat it down again. Repeat this folding process 2-3 more times to create flaky layers.
- g.Pat the dough to a final thickness of about 1 inch. Cut out 8 biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Place them on the prepared baking sheet so they are just touching.
- h.Bake for 12-15 minutes, or until the tops are tall and golden brown.
- 2
Step 2
- a.Cook the Sausage (8-10 minutes)
- b.While the biscuits are baking, place the ground sausage in a large cast-iron or heavy-bottomed skillet over medium-high heat.
- c.Use a wooden spoon or spatula to break the sausage into small crumbles as it cooks.
- d.Cook until the sausage is thoroughly browned and cooked through, about 8-10 minutes. Do not drain the rendered fat from the skillet; this is the flavorful base for your gravy.
- 3
Step 3
- a.Make the Sausage Gravy (8-10 minutes)
- b.Reduce the heat under the skillet to medium. Sprinkle 1/4 cup of flour over the cooked sausage and its drippings.
- c.Stir constantly for 1-2 minutes, coating the sausage and cooking out the raw flour taste. This mixture is your roux.
- d.Gradually pour in the milk, about a half cup at a time, whisking continuously to break up any lumps and create a smooth sauce.
- e.Bring the gravy to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- f.Stir in the remaining 1 tsp salt, the black pepper, and optional cayenne pepper. Taste and adjust seasoning as needed.
- 4
Step 4
- a.Assemble and Serve
- b.Once the biscuits are out of the oven, let them cool for a minute.
- c.To serve, split the warm biscuits in half. Place them on a plate and ladle a generous amount of hot sausage gravy over the top. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest biscuits, make sure your butter and buttermilk are very cold. This creates steam pockets when baking, resulting in a light texture.
- 2Don't overwork the biscuit dough. Mix just until combined for a tender, not tough, result.
- 3The sausage fat is the foundation of the gravy's flavor. Do not drain it off!
- 4Whisk in the milk slowly at first to ensure a smooth, lump-free gravy. Using room temperature milk also helps prevent lumps.
- 5The gravy will thicken significantly as it cools. If it gets too thick, you can thin it out with a splash of milk before serving.
Adapt it for your goals.
Spicy Version
Use a hot breakfast sausage and add a finely diced jalapeño to the sausage as it browns for an extra kick.
Herbaceous GravyHerbaceous Gravy
Add 1 teaspoon of dried sage or thyme to the gravy along with the black pepper for a more complex, earthy flavor.
Vegetarian VersionVegetarian Version
Sauté 8 oz of chopped mushrooms in 4 tablespoons of butter until browned. Use this as the base for your gravy instead of sausage, and use vegetable broth for half of the milk for a richer flavor.
Smoky FlavorSmoky Flavor
Add 1/2 teaspoon of smoked paprika to the flour before making the gravy roux for a subtle smoky depth.
Why this is on our healthy list.
Source of Protein
The pork sausage and milk provide a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Energy Boost
The carbohydrates from the flour in the biscuits provide a readily available source of energy to start your day.
Provides Calcium
Both the milk and buttermilk are good sources of calcium, a mineral crucial for maintaining strong bones and teeth.
Frequently asked questions
A typical serving of two biscuits with gravy contains approximately 750-900 calories, depending on the fat content of the sausage and milk used. It is a very calorie-dense dish.