Description
A classic Southern comfort food recipe featuring flaky homemade biscuits smothered in rich, creamy sausage gravy. This hearty breakfast is perfect for any morning craving a warm, satisfying start.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder (aluminum-free)
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
- 1/2 cup cold unsalted butter (8 Tbsp)
- 1 cup cold half and half (less 2 Tbsp)
- 1/2 Tbsp melted butter (to brush the baked biscuits)
Sausage Gravy
- 2 Tbsp unsalted butter
- 1 lb breakfast sausage (casings removed)
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (low-fat or whole milk)
- 1/4 tsp fine sea salt (or to taste)
- 1 1/2 tsp coarsely ground black pepper (or to taste)
- 1/8 tsp red pepper flakes (optional)
Instructions
- Make the biscuit dough and bake: Prepare the biscuit dough according to the given biscuit recipe, combining the flour, baking powder, sugar, salt, cold butter, and half and half. Shape the dough, brush with melted butter, and bake them in a preheated oven until golden brown and flaky.
- Cook the sausage: While the biscuits bake, melt 2 tablespoons of unsalted butter in a large heavy skillet or cast iron pan over medium-high heat. Add the breakfast sausage, breaking it up with a spatula, and sauté until just cooked through, about 5 minutes.
- Add flour to make the roux: Reduce the heat to medium and sprinkle the 1/4 cup all-purpose flour over the cooked sausage. Stir constantly for 3 minutes to cook out the raw flour taste and form a roux that will thicken the gravy.
- Incorporate milk and seasonings: Gradually pour in the 2 1/2 cups milk while stirring constantly to prevent lumps. Add salt, black pepper, and optional red pepper flakes to taste, seasoning the gravy to your preference.
- Simmer the gravy to thicken: Lower the heat to a gentle simmer and cook the gravy uncovered for about 5 minutes, stirring occasionally, until it thickens into a creamy, rich sauce. If too thick, add a little more milk to reach desired consistency. Adjust seasoning if necessary.
- Serve: Break or cut the freshly baked biscuits in half and generously spoon the warm sausage gravy over them. Serve immediately for a comforting breakfast treat.
Notes
- Use cold butter and cold half and half for flakier biscuits.
- Cook the sausage thoroughly before adding the flour to ensure safe consumption and better flavor.
- Stir the gravy constantly after adding flour and milk to prevent lumps.
- Adjust the consistency of the gravy by adding more milk if it becomes too thick.
- Red pepper flakes are optional but add a nice subtle heat to the gravy.
- Biscuits and Gravy are best served fresh but leftovers can be refrigerated and reheated gently.
