Biscuits and Sausage Gravy
Flaky homemade buttermilk biscuits smothered in creamy, peppery sausage gravy. A Southern breakfast classic made from scratch in about 50 minutes.
By Tasty Nest Recipes Editorial TeamPublished
50 min total 6 biscuits with gravyIntermediate
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Biscuits and gravy is pure Southern comfort: tall, flaky buttermilk biscuits split open and ladled with a thick, creamy white gravy full of browned pork sausage and black pepper.
The biscuits rely on cold butter and a light hand. While they bake, the gravy comes together in one skillet, using the fat from the sausage to make a simple roux.
Equipment you'll need
- Baking sheet
- Pastry cutter or box grater
- Large skillet
- 2 1/2-inch round cutter
Tips for success
- Keep the butter and buttermilk cold; the flaky layers come from little pieces of butter melting and steaming in the oven.
- Pressing the cutter straight down (rather than twisting) lets the biscuits rise straight up.
- The gravy thickens as it stands; loosen it with a splash of milk if needed.
Substitutions and variations
- Use spicy or sage breakfast sausage for a different flavour.
- Use store-bought biscuits to save time and make only the gravy.
- Make a vegetarian gravy with sautéed mushrooms and butter in place of sausage.
Storage and reheating
To store: Store biscuits and gravy separately. Refrigerate gravy for up to 3 days; keep biscuits airtight at room temperature for 2 days or freeze for up to 3 months.
To reheat: Reheat gravy in a saucepan with a splash of milk, stirring, until simmering. Warm biscuits in a 350°F (175°C) oven for 5 minutes.
Recipe
Biscuits and Sausage Gravy
Flaky homemade buttermilk biscuits smothered in creamy, peppery sausage gravy. A Southern breakfast classic made from scratch in about 50 minutes.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 6 biscuits with gravy
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Buttermilk biscuits
Sausage gravy
Instructions
Step 1: Make the biscuit dough
Heat the oven to 450°F (230°C). Whisk the flour, baking powder, baking soda and salt. Cut in the cold butter until the largest pieces are the size of peas. Stir in the buttermilk just until a shaggy dough forms.
Step 2: Fold and cut
Turn the dough out onto a floured surface, pat into a rectangle, fold it in thirds and pat out again; repeat twice. Pat to 3/4 inch thick and cut out 6 biscuits, pressing straight down without twisting.
Step 3: Bake
Place the biscuits on the baking sheet so they just touch and bake for 12 to 15 minutes, until tall and golden.
Step 4: Brown the sausage
Meanwhile, cook the sausage in the skillet over medium-high heat, breaking it into small pieces, until browned with no pink remaining, 8 to 10 minutes. Do not drain; you need about 3 tablespoons of fat (add butter if there is less).
Step 5: Make the gravy
Sprinkle the flour over the sausage and stir for 1 to 2 minutes. Gradually pour in the milk, stirring constantly, and bring to a simmer. Cook for 3 to 5 minutes, until thick and creamy. Season with plenty of pepper and salt to taste.
Step 6: Serve
Split the warm biscuits and spoon the gravy over them.
Cuisine: Southern American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 620
- Protein
- 20 g
- Fat
- 41 g
- Carbs
- 43 g
- Fibre
- 1 g
- Sugars
- 7 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/biscuits-and-gravy
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