Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Skill Level: Beginner | Intensity: Moderate (active cooking & baking)
*Serves: 4-6 people*
Few dishes embody warm, Southern comfort food like Biscuits and Gravy. This classic breakfast features fluffy, buttery homemade biscuits smothered in a rich, peppery sausage gravy. It’s a satisfying, celebratory meal perfect for weekend brunches, holiday mornings, or anytime you need a hearty start to the day. While indulgent, we’ve provided a nutrition breakdown to enjoy this treat as part of a balanced diet.
Ingredients
For the Buttermilk Biscuits:
2 cups (250g) all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1 teaspoon salt
6 tablespoons (85g) cold unsalted butter, cubed
3/4 cup (180ml) cold buttermilk (plus 1 tbsp for brushing)
For the Sausage Gravy:
1 pound (450g) breakfast sausage (mild or spicy), casings removed
1/4 cup (30g) all-purpose flour
3 cups (720ml) whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon salt, or to taste
Optional garnish: Chopped fresh parsley or chives
Instructions
Part 1: Making the Biscuits
Preheat & Prep: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, sugar, and salt.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates flaky layers.
Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Gently stir with a fork just until the dough begins to come together and no dry flour remains. Do not overmix.
Shape & Cut: Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, give it a quarter turn, and gently pat it down again. Repeat this fold-and-pat process 2-3 times to create layers. Finally, pat the dough to a 3/4-inch thickness. Using a floured 2.5-inch round biscuit cutter or glass, cut out biscuits. Press straight down—do not twist. Gather scraps, pat down again, and cut until all dough is used.
Bake: Place biscuits on the prepared baking sheet, touching each other for softer sides or spaced apart for crispier edges. Brush the tops with the extra tablespoon of buttermilk. Bake for 12-15 minutes, or until golden brown and tall. Let cool slightly on the sheet.
Part 2: Making the Sausage Gravy
Cook Sausage: While the biscuits bake, prepare the gravy. In a large skillet or cast-iron pan over medium-high heat, cook the breakfast sausage, breaking it up with a spatula or spoon, until it is fully browned and no longer pink, about 5-7 minutes.
Make the Roux: Reduce the heat to medium. Sprinkle the 1/4 cup of flour evenly over the cooked sausage and its rendered fat. Stir constantly and cook for 2-3 minutes to toast the flour and cook out its raw taste. This mixture of fat and flour is your roux, which will thicken the gravy.
Add Milk & Simmer: Slowly pour in the milk, about 1 cup at a time, whisking constantly to prevent lumps. Add the garlic powder, onion powder, black pepper, and salt. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Continue to cook, stirring frequently, for 5-10 minutes, or until the gravy has thickened to a creamy, spoon-coating consistency. The gravy will continue to thicken as it cools. Taste and adjust seasoning with additional salt and pepper as needed.
Assemble & Serve: Split a warm biscuit in half and place it on a plate, open-faced. Generously ladle the hot sausage gravy over both halves. Garnish with a pinch of extra black pepper or fresh herbs if desired. Serve immediately.
Tips for Success
Cold is Key for Biscuits: Ensure your butter and buttermilk are very cold. This prevents the butter from melting before baking, which creates steam and leads to flaky, tender layers.
Don’t Overwork the Dough: Handle the biscuit dough as little as possible. Over-mixing develops gluten, resulting in tough biscuits.
Gravy Consistency: If your gravy becomes too thick, whisk in a splash of additional milk. If it’s too thin, let it simmer a few minutes longer, or create a small slurry of 1 tablespoon flour and 2 tablespoons milk and whisk it in.
Customize It: Use spicy sausage for a kick, or add a pinch of crushed red pepper flakes to the gravy. For a vegetarian version, use plant-based sausage crumbles and butter or oil for the roux.
Nutrition Information (Per Serving, based on 6 servings)
Calories: ~620 kcal
Total Fat: 40g
Saturated Fat: 18g
Cholesterol: 100mg
Sodium: 1250mg
Total Carbohydrates: 43g
Dietary Fiber: 1g
Sugars: 8g
Protein: 22g