Biscuits and Sausage Gravy

Biscuits and Sausage Gravy
Tall, flaky buttermilk biscuits smothered in a rich, peppery sausage gravy — the ultimate Southern breakfast and a true crowd-pleaser.

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoons baking powder
• 0.3 teaspoons baking soda
• 1 teaspoons salt
• 1 teaspoons sugar
• 0.5 cups unsalted butter, frozen
• 0.8 cups cold buttermilk
• 1 pounds bulk breakfast sausage
• 0.3 cups all-purpose flour (for gravy)
• 3 cups whole milk
• 1 teaspoons black pepper
• 0.5 teaspoons salt (for gravy)
• 0.3 teaspoons cayenne pepper
• 2 tablespoons unsalted butter, melted (for brushing)

STEPS

1. Make the biscuit dough: Preheat oven to 425°F (220°C). Whisk together 2 cups all-purpose flour, 1 tablespoons baking powder, 0.3 teaspoons baking soda, 1 teaspoons salt, and 1 teaspoons sugar in a large bowl. Grate the frozen 0.5 cups unsalted butter, frozen directly into the flour mixture using a box grater. Toss quickly to coat the butter in flour.
2. Add the buttermilk: Pour 0.8 cups cold buttermilk into the flour-butter mixture and stir with a fork until the dough just comes together — do not overwork it. It should look shaggy and rough.
3. Fold and cut the biscuits: Turn dough out onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold it in thirds like a letter, then pat out again. Repeat this fold 2 more times — this builds the flaky layers. Cut into rounds using a sharp biscuit cutter or glass, pressing straight down without twisting.
4. Bake the biscuits: Place biscuits on a parchment-lined baking sheet with sides touching. Bake until tall and golden brown on top. Brush immediately with melted 2 tablespoons unsalted butter, melted (for brushing).
5. Brown the sausage: While biscuits bake, cook 1 pounds bulk breakfast sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through. Do not drain the fat.
6. Add the flour: Reduce heat to medium. Sprinkle 0.3 cups all-purpose flour (for gravy) over the sausage and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
7. Make the gravy: Slowly pour in 3 cups whole milk, about a half cup at a time, stirring constantly. Continue stirring until the gravy is thick, smooth, and bubbling. Season generously with 1 teaspoons black pepper, 0.5 teaspoons salt (for gravy), and 0.3 teaspoons cayenne pepper. Simmer on low until ready to serve, adding a splash more milk if it gets too thick.
8. Serve: Split biscuits in half and ladle the hot sausage gravy generously over the top. Finish with an extra crack of black pepper and serve immediately.

NOTES
Tips: The secret to flaky biscuits is keeping everything cold — frozen butter and ice-cold buttermilk are key. Never twist the biscuit cutter; press straight down or the edges seal and the biscuits won’t rise properly. Baking them touching each other on the pan helps them rise up instead of out. For the gravy, don’t rush adding the milk — slow and steady prevents lumps. Leftovers? Gravy reheats beautifully with a splash of milk stirred in.