Description
Classic Southern Biscuits and Gravy featuring flaky homemade biscuits topped with rich, creamy sausage gravy. A hearty breakfast favorite perfect for any morning gathering.
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 and easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar thoroughly to ensure an even distribution of leavening agents and seasoning.
- Cut in Butter: Add cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Milk and Form Dough: Pour in the whole milk and stir gently just until the dough begins to come together, taking care not to overmix to keep the biscuits tender.
- Knead and Shape: Lightly flour a work surface and knead the dough gently 3 to 4 times. Pat or roll it out into a 1-inch-thick rectangle and use a biscuit cutter or knife to cut out individual biscuits.
- Bake Biscuits: Arrange the biscuits on the prepared baking sheet so they are touching slightly. Bake in the preheated oven for 12 to 15 minutes until they turn golden brown and puffed.
- Cook Sausage: While biscuits bake, heat a skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until it is fully browned and cooked through. Do not drain the fat as it adds flavor.
- Add Flour to Sausage: Sprinkle the flour evenly over the cooked sausage. Stir continuously and cook for 1 to 2 minutes to form a roux which will thicken the gravy.
- Add Milk Gradually: Slowly pour in the whole milk, stirring constantly to combine and prevent lumps. Continue to cook and stir until the mixture simmers and thickens, about 5 to 7 minutes.
- Season Gravy: Stir in salt and black pepper. Adjust the gravy consistency with extra milk if it becomes too thick.
- Serve: Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately for best flavor and texture.
Notes
- Use cold butter for the biscuits to achieve a flaky texture.
- Do not overmix biscuit dough to keep them tender and light.
- Adjust gravy thickness by adding a little more milk if needed.
- Baking biscuits close together helps them rise tall and soft on the sides.
- Use a good quality breakfast sausage for best flavor.
