Description
Classic Southern biscuits and sausage gravy made from scratch with fluffy homemade biscuits and rich, creamy pork sausage gravy. Perfect for a hearty breakfast or brunch.
Ingredients
Scale
Biscuits
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 cup Unsalted Butter (cold, cubed)
- 1 cup Buttermilk
Gravy
- 1 pound Pork Sausage
- 1/4 cup All-Purpose Flour (for gravy)
- 2 cups Milk
- Black Pepper (to taste)
- Salt (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk until well mixed for an even texture.
- Cut in Butter: Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter or fingers until it resembles coarse crumbs. This step ensures flaky biscuits.
- Add Buttermilk: Pour in 1 cup of buttermilk and stir gently just until combined to form the biscuit dough without overworking it.
- Shape Biscuits: Turn the dough out onto a floured surface, knead gently a few times, then pat into a 1-inch thick rectangle. Cut out biscuit rounds and place them on a parchment-lined baking sheet.
- Bake Biscuits: Bake the biscuits in the preheated oven for 12-15 minutes until they are golden brown and cooked through.
- Cook Sausage: While biscuits bake, heat a large skillet over medium heat and cook 1 pound of pork sausage until browned and cooked through. Drain excess fat, leaving about 1 tablespoon in the skillet.
- Make Roux: Sprinkle 1/4 cup of flour over the cooked sausage and stir to combine, forming a roux which will thicken the gravy.
- Add Milk: Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps. Cook the gravy for 5-7 minutes until it thickens to a creamy consistency.
- Season Gravy: Season the gravy with salt and black pepper to taste. Let the gravy simmer for a few more minutes, stirring occasionally.
- Serve: Spoon the warm sausage gravy over freshly baked biscuits and serve immediately for a comforting meal.
Notes
- For fluffier biscuits, avoid overworking the dough.
- Use cold butter for flakier biscuits.
- You can substitute milk with heavy cream for richer gravy.
- Adjust seasoning according to taste; sausage often adds saltiness.
- Leftover biscuits and gravy can be refrigerated and reheated gently.
