Biscuits and sausage gravy is a traditional Southern comfort dish featuring flaky, buttery biscuits smothered in a rich, creamy sausage gravy. The contrast between the crisp exterior of the biscuits and the savory, peppery gravy makes this dish a hearty and satisfying meal, commonly served for breakfast or brunch.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk, plus extra for brushing
For the Sausage Gravy
- 1 pound breakfast sausage (pork sausage preferred)
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon garlic powder (optional)
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter or round glass
- Baking sheet
- Cast-iron skillet or heavy-bottomed pan
- Whisk
- Oven
Preparing the Biscuits
1. Mixing the Dough
Preheat the oven to 425°F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. These butter pockets create flaky layers during baking.
Pour in the cold buttermilk and gently stir until the dough just comes together. Do not overmix.
2. Shaping and Cutting
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough in half, rotate it, and pat it down again. Repeat this folding process 2–3 times to build layers.
Pat the dough to a final thickness of about 1 inch. Cut biscuits using a floured cutter, pressing straight down without twisting to ensure proper rising.
Place the biscuits on a baking sheet so they are just touching for soft sides.
3. Baking the Biscuits
Brush the tops lightly with buttermilk.
Bake for 12–15 minutes, or until the biscuits are tall, golden brown, and fully cooked through.
Remove from the oven and keep warm.
Preparing the Sausage Gravy
4. Cooking the Sausage
Heat a large skillet over medium heat. Add the sausage and cook, breaking it into small crumbles with a spoon.
Cook until the sausage is fully browned and no pink remains. Do not drain the fat; it is essential for flavor and forming the gravy base.
5. Making the Roux
Sprinkle the flour evenly over the cooked sausage. Stir continuously to coat the sausage in the flour.
Cook for 1–2 minutes to remove the raw flour taste. The mixture should look slightly thick and lightly golden.
6. Adding the Milk
Gradually pour in the warm milk while whisking constantly to prevent lumps.
Continue cooking, stirring frequently, as the gravy thickens. This process takes about 5–7 minutes.
7. Seasoning the Gravy
Season the gravy with salt, black pepper, cayenne pepper, and garlic powder if using.
Simmer gently until the gravy reaches a thick, spoon-coating consistency. Adjust seasoning as needed.
If the gravy becomes too thick, add a small amount of milk to loosen it.
Serving
Split the warm biscuits in half and place them on plates.
Spoon generous amounts of sausage gravy over the biscuits, allowing it to soak into the layers.
Serve immediately while hot.
Tips for Success
- Keep biscuit ingredients cold for maximum flakiness
- Do not overwork biscuit dough
- Warm milk prevents gravy from becoming lumpy
- Freshly ground black pepper is essential for authentic flavor
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