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Creamy Sausage Gravy and Fluffy Biscuits

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A classic Southern breakfast recipe featuring creamy, peppery sausage gravy served over light, fluffy homemade biscuits. Quick and easy to prepare, perfect for cozy mornings or brunch gatherings.

Ingredients

Scale
  • 1 pound breakfast sausage, preferably pork
  • 3 tablespoons all-purpose flour (for gravy)
  • 2 ½ cups whole milk, warmed
  • 1 teaspoon salt (for gravy), or to taste
  • 1 teaspoon freshly cracked black pepper
  • 2 cups all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt (for biscuits)
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 cup buttermilk, cold

Instructions

  1. Preheat oven to 425°F (220°C). In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
  2. Add cold, cubed butter to dry ingredients. Use a pastry cutter or fork to work butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Pour in 1 cup cold buttermilk and stir gently until just combined. Dough will be sticky; avoid overmixing.
  4. Turn dough onto lightly floured surface. Pat down to about 1 inch thickness. Fold dough over itself 2-3 times for extra fluffiness, then pat out again.
  5. Cut biscuits using a 2.5-inch biscuit cutter or floured glass. Place on baking sheet or cast iron skillet, slightly touching for soft sides or spaced apart for crustier edges. Optionally brush tops with buttermilk or melted butter.
  6. Bake biscuits for 12-15 minutes until golden brown.
  7. While biscuits bake, heat large skillet over medium heat. Crumble and cook 1 pound breakfast sausage until browned and cooked through, about 7-8 minutes.
  8. Sprinkle 3 tablespoons all-purpose flour evenly over cooked sausage. Stir continuously for 2 minutes to cook out raw flour taste.
  9. Slowly whisk in 2 ½ cups warm whole milk, stirring constantly to prevent lumps. Gravy will thicken in about 5 minutes.
  10. Add 1 teaspoon salt and 1 teaspoon freshly cracked black pepper. Simmer on low heat until desired thickness, stirring occasionally, about 5 more minutes.
  11. Serve warm biscuits split open with generous ladles of creamy sausage gravy.

Notes

Use cold butter for flaky biscuits and avoid overmixing dough to prevent toughness. Warm milk before adding to gravy to avoid lumps. If gravy is too thick, add warm milk to loosen; if too thin, simmer longer. Folding biscuit dough before cutting improves fluffiness. Cast iron skillet recommended for even heat and crusty biscuits.

Nutrition

Keywords: sausage gravy, fluffy biscuits, Southern breakfast, homemade biscuits, creamy gravy, easy breakfast recipe, comfort food

Find it online: https://evabakery.com/creamy-sausage-gravy-and-fluffy-biscuits-recipe-easy-homemade-breakfast-guide/