Biscuits and Gravy Recipe
User Reviews
5
Biscuits and Gravy Recipe
Description
This Biscuits and Gravy recipe pairs flaky, tender biscuits with a rich and creamy sausage gravy. The biscuit dough is made with cold unsalted butter and half and half, which helps create a soft texture once baked. Baking powder provides leavening for the biscuits to rise. While the biscuits bake, sausage is cooked and combined with butter and flour to form a roux base. Gradually adding milk and seasoning with salt, black pepper, and optional red pepper flakes creates a thick, flavorful gravy that complements the biscuit's crumbly texture.
The dish is served by splitting the warm biscuits and ladling over sausage gravy. This combination is commonly enjoyed as a filling breakfast or brunch. Using your preferred breakfast sausage variety affects the gravy's flavor and heat. The biscuits should be made with cold ingredients to assure proper texture. If half and half is unavailable, it can be substituted by mixing equal parts heavy cream and milk.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder (aluminum-free)
- 1 tsp granulated sugar
- 3/4 tsp salt (we use fine sea salt)
- 1/2 cup butter 8 Tbsp, cold unsalted
- 1 cup half and half less 2 Tbsp, cold
- 1/2 Tbsp butter to brush the baked biscuits, melted
For the Sausage Gravy
- 2 Tbsp butter unsalted
- 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 salt or to taste, fine sea salt
- 1 1/2 tsp black pepper or to taste, coarsely ground
- 1/8 tsp red pepper flakes optional
Instructions
- Make your biscuit dough and bake according to our Biscuits Recipe. While the biscuits are baking, make the sausage gravy so they are ready at the same time.
- Melt 2 Tbsp butter in a large heavy skillet or cast iron pan over medium-high heat and add sausage. Sauté, breaking it up with a spatula until just cooked through (5 min). Reduce heat to medium, sprinkle flour over the top and stir constantly for 3 minutes.
- Gradually add the milk, stirring constantly. Season to taste with salt, pepper, and red pepper flakes, if using.
- Reduce heat to a simmer and cook uncovered, stirring occasionally, until the sauce has thickened up nicely into a rich and creamy sauce (about 5 minutes). To thin the sauce, add a little more milk. Season to taste at the end if needed.
- Break or cut biscuits in half and spoon sausage gravy over biscuits then serve.
Notes
- Ensure the butter and half and half are cold before making biscuit dough for best texture.
- If you lack half and half, combine equal parts heavy cream and milk as a substitute.
- Choose your breakfast sausage type carefully—brands vary from sweet to spicy—so experiment to match your preferred flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbs | 34g | |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 709mg | 30% |
| Potassium | 573mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 240mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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