Description
Classic Southern-style Biscuits and Gravy recipe featuring flaky homemade biscuits topped with rich and creamy sausage gravy. This comforting breakfast dish combines tender, buttery biscuits baked to golden perfection with a hearty, flavorful sausage gravy made from breakfast sausage and a smooth milk-based sauce.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup whole milk
Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. This step ensures a hot oven ready to bake the biscuits evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until fully combined. This creates the base of your biscuit dough.
- Cut in Butter: Add the cold, cubed unsalted butter into the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. The cold butter helps make the biscuits flaky.
- Add Milk and Form Dough: Pour in the whole milk and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender and light.
- Knead and Shape: Turn the dough onto a floured surface and knead gently 3-4 times to bring it together. Pat or roll into a 1-inch-thick rectangle. Then, cut out biscuits using a biscuit cutter or glass.
- Bake Biscuits: Place the biscuits close together on the prepared baking sheet so the edges touch slightly. Bake in the preheated oven for 12-15 minutes or until they are golden brown on top.
- Cook the Sausage: While biscuits bake, heat a skillet over medium heat and add the breakfast sausage. Cook the sausage, breaking it apart with a spoon, until browned and cooked through, leaving the rendered fat in the pan for flavor.
- Add Flour to Sausage: Sprinkle ¼ cup of flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste and begin thickening the gravy.
- Make the Gravy: Gradually pour in 2½ cups of whole milk while stirring continuously to create a smooth mixture. Let the gravy simmer for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Season the Gravy: Add ½ teaspoon of salt and ½ teaspoon of black pepper. Taste and adjust seasoning. If the gravy is too thick, thin it with a little more milk until perfect.
- Serve: Split the warm biscuits in half horizontally and generously spoon the sausage gravy over the tops. Serve immediately while hot for a comforting and hearty breakfast.
Notes
- For extra flaky biscuits, keep the butter very cold and handle the dough gently.
- You can swap whole milk for buttermilk in the biscuit dough for a tangier flavor.
- Leftover biscuits can be toasted and served with gravy or jam the next day.
- Adjust the seasoning in gravy to taste; some prefer more black pepper for a spicier kick.
- This recipe can be doubled to serve a larger crowd easily.
