Southern Biscuits and Sausage Gravy Recipe

Southern Biscuits and Sausage Gravy Recipe 😋👌

• Prep time: 20 minutes
• Cook time: 25 minutes
• Servings: 4

Ingredients

For the Flaky Buttermilk Biscuits:

• All-Purpose Flour: 2 cups
• Baking Powder: 1 tablespoon
• Baking Soda: 1/4 teaspoon
• Salt: 1 teaspoon
• Unsalted Butter: 1/2 cup (8 tablespoons), very cold and cut into small cubes
• Buttermilk: 1 cup, cold
• Melted Butter: 1 tablespoon (for brushing on top)

For the Savory Sausage Gravy:

• Breakfast Sausage: 1 lb (about 450g) bulk pork sausage (mild or hot)
• All-Purpose Flour: 1/3 cup
• Whole Milk: 3 to 4 cups (warmed slightly)
• Salt and Black Pepper: To taste (lots of coarsely cracked black pepper is key!)

Instructions

Step 1: Make the Biscuits

1. Preheat & Prep: Heat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Add Buttermilk: Pour in the cold buttermilk and stir gently with a fork just until a shaggy dough forms. Do not overmix!
5. Fold & Cut: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle. Fold the dough in half, turn it, and pat it down again. Repeat this folding process 4-5 times to create beautiful, flaky layers.
6. Bake: Pat the dough to a 3/4-inch thickness. Use a round biscuit cutter to stamp out biscuits straight down without twisting. Place them close together on the baking sheet. Brush the tops with melted butter and bake for 12-15 minutes until golden brown.

Step 2: Make the Sausage Gravy

1. Brown the Sausage: In a large skillet over medium-high heat, add the bulk sausage. Cook, breaking it up with a wooden spoon into small crumbles, until it is completely browned and no longer pink. Do not drain the fat—that grease holds all the flavor!
2. Build the Roux: Reduce the heat to medium. Sprinkle the flour evenly over the cooked sausage and fat. Stir constantly for about 1-2 minutes to cook out the raw flour taste.
3. Add the Milk: Slowly pour in 3 cups of the milk, stirring vigorously to combine and dissolve the flour into the liquid.
4. Simmer & Thicken: Bring the mixture to a gentle simmer. Cook, stirring frequently, for about 5-7 minutes until the gravy is thick and creamy. If it becomes too thick, stir in the remaining milk a little at a time until you reach your desired consistency.
5. Season Generously: Season with salt and a generous amount of freshly cracked black pepper to taste.

How to Serve

1. Split the warm, fresh buttermilk biscuits in half horizontally.
2. Place them open-faced on a rimmed plate.
3. Smother them generously with the hot, creamy sausage gravy right down the middle.
   Enjoy a classic, comforting Southern breakfast!