Fluffy, buttery biscuits smothered in creamy sausage gravy—the ultimate comfort breakfast!
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ½ cup cold butter, cubed
- ¾ cup cold buttermilk (or whole milk)
For the Sausage Gravy
- ½ lb breakfast sausage (sage-flavored)
- 3 tbsp butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Step-by-Step Instructions
1. Make the Biscuits
- Preheat oven to 450°F (230°C).
- In a bowl, whisk flour, baking powder, sugar, and salt.
- Cut in cold butter with a pastry cutter until pea-sized crumbs form.
- Stir in buttermilk just until dough comes together (don’t overmix).
- Turn onto floured surface, fold 3-4 times, then pat into 1-inch thickness.
- Cut with 2.5-inch biscuit cutter (no twisting!).
- Bake 10-12 minutes until golden.
2. Cook the Sausage
- Brown sausage in a skillet over medium heat, crumbling finely.
- Remove sausage, leave 2 tbsp fat in pan (add butter if needed).
3. Make the Roux
- Melt butter in the same skillet.
- Whisk in flour, cook 1-2 minutes until golden.
4. Finish the Gravy
- Gradually whisk in milk, scraping up browned bits.
- Simmer 3-5 minutes until thickened.
- Stir in sausage, salt, pepper, and cayenne.
5. Serve
- Split warm biscuits, smother with gravy.
- Garnish with extra black pepper.
Pro Tips
- Keep ingredients cold for flaky biscuits.
- Don’t overwork dough—tough biscuits = sadness.
- Gravy too thick? Add more milk.
- For extra richness, use half-and-half instead of milk.