Description
Warm, fluffy biscuits smothered in rich and creamy sausage gravy—this classic Southern dish is the perfect comfort food for breakfast or brunch. Easy to make from scratch, Biscuits and Gravy is the ultimate indulgence, with savory sausage and a velvety gravy that’s sure to satisfy.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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1/4 cup unsalted butter, cold and cubed
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3/4 cup whole milk (more if needed)
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For the Gravy:
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1 lb breakfast sausage (mild or spicy, depending on preference)
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1/4 cup all-purpose flour
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2 cups whole milk
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp crushed red pepper flakes (optional, for a little heat)
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1/4 tsp garlic powder (optional)
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- 1 tbsp butter (optional, for extra richness)
Instructions
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For the Biscuits:
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Preheat your oven to 450°F (230°C).
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In a large bowl, combine the flour, baking powder, and salt.
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Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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Pour in the milk and stir until the dough just comes together. If it’s too dry, add a little more milk, a tablespoon at a time.
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Turn the dough onto a floured surface and gently knead it 3-4 times until it holds together.
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Roll out the dough to about 1/2-inch thickness and cut out biscuits using a biscuit cutter or a drinking glass.
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Place the biscuits on a baking sheet, close together (they’ll rise better), and bake for 10-12 minutes until golden brown.
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For the Gravy:
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In a large skillet, crumble the sausage and cook over medium heat until browned and cooked through, about 5-7 minutes.
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Remove the sausage and drain any excess fat, leaving about 1-2 tablespoons in the skillet.
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Stir in the flour and cook for 1-2 minutes, creating a roux.
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Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the gravy thickens, about 5-7 minutes.
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Season with salt, pepper, red pepper flakes, and garlic powder (if using). Stir in the butter for extra richness, if desired.
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Return the cooked sausage to the gravy and stir to combine. Let the gravy simmer for another 1-2 minutes to heat through.
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- Split the biscuits in half and top each half with the sausage gravy. Serve warm.
Notes
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For even fluffier biscuits, try using cold butter and don’t overwork the dough.
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You can make the sausage gravy as spicy or mild as you like, adjusting the seasoning to suit your taste.
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If you prefer a smoother gravy, you can strain out the sausage before serving, leaving just the creamy sauce.
- For a more decadent version, add a bit of heavy cream to the gravy instead of all milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
