Description
A comforting weekend breakfast featuring silky, savory sausage gravy poured over fluffy, flaky buttermilk biscuits. This forgiving recipe comes together in under 30 minutes for a perfect brunch or hangover cure.
Ingredients
Scale
- 1 pound pork breakfast sausage (mild or hot)
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 to 4 cups whole milk (cold)
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt (for biscuits)
- 1/2 cup cold unsalted butter, cubed (for biscuits)
- 1 cup buttermilk (for biscuits)
- 2 tablespoons heavy cream (for brushing biscuits)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and 1 teaspoon salt.
- Cut the cold cubed butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs with pea-sized butter pieces remaining.
- Pour in the buttermilk and mix gently until the dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface, pat to 3/4-inch thickness, fold in half, and pat again. Repeat 2-3 times to create layers.
- Cut biscuits with a 2.5-inch cutter, pressing straight down without twisting. Place biscuits on the baking sheet touching each other.
- Brush tops with heavy cream and bake for 12-15 minutes until golden brown. Keep warm in the turned-off oven.
- While biscuits bake, heat a large skillet over medium-high heat. Add sausage and break up with a wooden spoon until browned and crispy (5-7 minutes).
- Drain most excess grease, leaving 2-3 tablespoons of fat in the pan.
- Reduce heat to medium. Sprinkle 1/4 cup flour over the sausage fat and stir constantly for 1-2 minutes until golden and nutty (roux).
- Pour in 1 cup cold milk while whisking vigorously. Once smooth, add remaining milk, cup by cup, whisking constantly.
- Reduce heat to medium-low and simmer for 5-7 minutes, stirring frequently, until gravy thickens and coats the back of a spoon.
- Remove from heat. Stir in black pepper and salt to taste. Serve gravy immediately over hot biscuits.
Notes
Keep butter cold for flaky biscuits. Do not overmix the dough. Save sausage fat for the roux. Whisk constantly when adding milk to prevent lumps. If gravy is too thick, add splash of milk; if too thin, simmer longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit with gener
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 12
Keywords: sausage gravy, buttermilk biscuits, southern breakfast, comfort food, easy brunch, homemade gravy, fluffy biscuits