Biscuits and Sausage Gravy
User Reviews
5
Biscuits and Sausage Gravy
Description
Biscuits are made with all-purpose flour, baking powder, baking soda, sugar, salt, cold butter, and buttermilk. Cold butter is cut into the flour mixture until pea-sized clumps form, creating flaky layers through folding and rolling before cutting the dough into squares and baking at a high temperature for a soft yet crisp texture.
The sausage gravy cooks pork breakfast sausage until browned, then uses some of the fat rendered by the sausage to mix with flour for a roux. This ensures a thick, smooth gravy without a floury taste. Milk is gradually added to the roux and seasoned with salt and black pepper, resulting in a creamy, rich topping served over the biscuits.
This classic comfort food is hearty and filling, ideal for breakfast or brunch. The biscuits and gravy complement each other well, with the gravy providing savory depth to the tender biscuits.
If the sausage does not release enough fat, butter is added to achieve proper gravy consistency and flavor balance. This adjustment helps avoid dry or floury gravy.
Ingredients
Biscuits
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 1 Tbsp baking powder aluminum free
- 2 tsp granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (113g) unsalted butter divided, 7 Tbsp cold, 1 Tbsp melted
- 1 cup (235ml) buttermilk cold
Gravy
- 1 lb. pork breakfast sausage
- 1/3 cup (47g) all-purpose flour
- salt to taste
- black pepper to taste
- 3 cups (710ml) milk whole
- 2 Tbsp butter if needed
Instructions
Biscuits
- Preheat oven to 450 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
- In a large mixing bowl whisk together flour, baking powder, sugar, baking soda and salt for 20 seconds.
- Cut 7 Tbsp cold butter into small cubes. Add to flour mixture and cut butter into mixture with a pastry cutter until there are small clumps of butter about the size of peas, make a well in the center of mixture.
- Pour buttermilk into well then fold mixture with a rubber spatula until it comes together. Gently turn and press dough to bring together completely, then drop onto a lightly floured surface.
- Gently roll dough out to a large rectangle, about 10 by 9. Fold in half then repeat gently rolling and folding process twice more.
- Gently roll and shape final rectangle to 9 1/2-inches by 4 3/4-inches (nearly 1-inch high).
- Cut dough into 8 squares (dust knife with flour as needed), when cutting cut straight down in one cut rather then moving side to side downward as this will seal edges.
- Transfer to baking sheet spacing apart. Bake in preheated oven 10 - 13 minutes until golden brown and cooked through. Brush with 1 Tbsp melted butter after baking.
Gravy
- Set a 12-inch oiled cast iron skillet over medium-high heat. Break sausage into chunks and add to pan. Let sear on bottom for a couple of minutes until browned then start to break up and toss sausage.
- Let cook until no longer pink, tossing occasionally. Melt butter in with sausage near the end.
- Reduce heat to medium. Sprinkle in flour and season with pepper to taste (I use a fair amount, about 1 tsp), then cook stirring constantly 1 - 2 minutes.
- While stirring pour in milk, season with salt to taste. Cook stirring frequently until mixture simmers and thickens. If needed pour in more milk to thin to reach desired consistency. Serve warm over halved biscuits.
Notes
- Add butter to the gravy if the sausage doesn’t render enough fat to form a proper roux for a smooth texture.
- The recipe's nutritional estimate includes the added butter for gravy but excludes the biscuits.
User Reviews
Overall Rating
5
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