Flaky biscuits and peppery sausage gravy make a substantial breakfast. The two parts cook alongside each other: bake the biscuits while browning the sausage and thickening the gravy. The times allow a little overlap, though a first attempt may take longer if you prepare each component separately.
Ingredient notes
- Flour: Use all-purpose flour and measure lightly by volume or weigh it. Too much flour makes the biscuits dense.
- Baking powder: Level the tablespoon and check freshness; this dough depends on it for lift.
- Salt: Fine salt distributes evenly. A coarse salt may require a different volume for the same saltiness.
- Butter: Keep the cubes cold. Small pieces of cold butter create layers as they melt during baking.
Tips for a dependable result
Cold butter gives biscuits their layers. Avoid kneading until smooth; a shaggy dough is expected. Press the cutter straight down rather than twisting, which can seal the edges. For gravy, keep enough sausage fat to cook the flour, then add milk gradually to avoid lumps. The sauce thickens as it stands, so thin it with a splash of milk before serving if necessary. Sausage saltiness varies greatly. Taste before adding the final salt, and use the nutrition estimate as an approximation.
Timing and portions
This recipe makes 6 servings. Allow about 25 minutes for preparation and 25 minutes for cooking. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.
Southern Biscuits and Sausage Gravy
Ingredients
Method
- Heat oven to 425°F (220°C). Line a baking sheet. Whisk 300 g flour, baking powder, and 1/2 teaspoon salt. Cut in cold butter until pea-sized pieces remain.
- Stir in buttermilk just until a shaggy dough forms. Pat onto a floured surface, fold over itself three times, and pat 1 inch thick. Cut 6 large biscuits, gently gathering scraps if needed.
- Bake 15 to 18 minutes until risen and golden. While they bake, brown sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it up, until it reaches 160°F (71°C).
- Keep about 2 tablespoons rendered fat in the skillet with the sausage, draining excess. Stir in 30 g flour; cook 1 minute. Gradually stir in milk, scraping the bottom.
- Simmer gently 4 to 6 minutes, stirring, until thick enough to coat a spoon. Add pepper and salt to taste. Split each biscuit and serve with one-sixth of the gravy.
Notes
Storage and make-ahead notes
Refrigerate leftover gravy within 2 hours and use within 3 to 4 days. Reheat thoroughly to 165°F (74°C), stirring in milk to loosen. Store biscuits separately and warm in the oven.
For general storage and reheating guidance, see the USDA guidance on leftovers and food safety.
Estimated nutrition
Approximate nutrition per serving, based on 6 servings. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Carbohydrates | 52 g |
| Protein | 20 g |
| Total fat | 36 g |
| Saturated fat | 17 g |
| Fiber | 2 g |
| Total sugars | 7 g |
| Sodium | 1150 mg |
More ideas from the kitchen
For another home-cooked option, try our fluffy scrambled eggs or loaded breakfast burritos sausage egg cheddar. You can also browse the breakfast collection for more inspiration.
