Biscuits and Sausage Gravy
In short: Tall, flaky buttermilk biscuits covered in a peppery pork sausage gravy, a Southern breakfast filling enough to last until lunch. It takes about 1 h in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Biscuits and gravy is a Southern breakfast made from two humble parts. The biscuits are cut from a cold, buttery dough that is folded a few times to build flaky layers. The gravy is a milk-based white gravy cooked in the fat of browned breakfast sausage and seasoned with plenty of black pepper. Pour it over split biscuits while everything is hot. This recipe gives you both, start to finish, in about an hour.
Instructions
- Heat the oven to 220°C (425°F) and line a baking sheet with parchment.
- Whisk the flour, baking powder, sugar, salt and baking soda. Rub in the cold butter with your fingertips until the pieces are the size of small peas.
- Pour in the buttermilk and stir with a fork until a shaggy dough forms. Tip it onto a floured surface, press it into a rectangle about 2.5 cm (1 in) thick, fold it in thirds like a letter, then pat it out and fold once more.
- Pat the dough to 2.5 cm (1 in) thick and cut 6 rounds with an 8 cm (3 in) cutter, pressing straight down without twisting. Set them close together on the sheet and brush the tops with melted butter.
- Bake for 14 to 16 minutes, until tall and golden.
- Meanwhile, brown the sausage in a large skillet over medium-high heat for about 8 minutes, breaking it into small pieces, until no pink remains. Leave about 3 tablespoons of fat in the pan and add the butter if it is short.
- Sprinkle the flour over the sausage and stir for 1 minute. Pour in the milk gradually, stirring, then bring to a simmer and cook 5 to 8 minutes until thick. Season with the pepper, salt and cayenne.
- Split the warm biscuits, spoon the gravy over them and serve hot.
Tips
- Keep everything cold, including the butter and buttermilk. Cold butter makes steam in the oven, which creates the flaky layers, and a twisting cutter seals the edges and stops the rise.
- The gravy thickens as it stands, so thin it with a splash of milk. Choose mild or hot sausage depending on how much heat you like.
Questions and answers
Can I make the biscuits ahead of time?
Yes. Cut the biscuits, freeze them on a tray, then bag them for up to 3 months. Bake from frozen at 220°C (425°F) for 18 to 20 minutes.
Why is my sausage gravy lumpy?
Lumps appear when the milk goes in too fast or is very cold. Add it in a slow stream while stirring and keep the heat at a steady simmer.
Can I use something other than buttermilk?
Yes. Stir 1 tablespoon of lemon juice into 240 ml (1 cup) of milk, let it stand 10 minutes, and use it in the same amount.
How long does it take to make Biscuits and Sausage Gravy?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Biscuits and Sausage Gravy?
About 650 kcal per serving, with 23 g of protein, 49 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 49 g |
| Fat | 41 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
