Biscuits With Sausage Gravy
Start your day with this comforting and hearty dish of flaky buttermilk biscuits topped with a creamy and savory sausage gravy. These tender biscuits are made from scratch and perfectly complement the rich and flavorful gravy. Enjoy this classic Southern-inspired breakfast that is sure to warm your soul and satisfy your hunger.
— Constant Cookbook
Ingredients
- :
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, chilled, cut into small pieces
- ¾ cup buttermilk
- :
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 2 teaspoons black pepper
- ½ teaspoon seasoned salt
Instructions
- Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Using a pastry blender (or two knives or your fingertips), quickly cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps.
- Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
- Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
- Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes.
- Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
- Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
- Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.
Cook Time
40M
Prep Time
PT15M
Yield
12 servings
Nutrition
- Calories: 391 kcal
- Carbohydrate Content: 29 g
- Protein Content: 12 g
- Fat Content: 25 g
- Saturated Fat Content: 13 g
- Cholesterol Content: 68 mg
- Sodium Content: 591 mg
- Fiber Content: 1 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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