Hearty Biscuits Country Sausage Gravy (Print)

Buttermilk biscuits with savory sausage gravy bring Midwest comfort to busy mornings.

# Components:

→ Buttermilk Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 6 tablespoons unsalted butter, cold and cubed
06 - 3/4 cup cold buttermilk, plus extra for brushing

→ Country Sausage Gravy

07 - 1 pound pork breakfast sausage, crumbled
08 - 3 tablespoons unsalted butter (optional, for richer flavor)
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1 teaspoon freshly ground black pepper
12 - 1/2 teaspoon kosher salt, or to taste
13 - Pinch ground nutmeg (optional)

# Directions:

01 - Preheat oven to 425 °F. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Pour in cold buttermilk and mix gently just until a rough dough forms.
02 - Turn dough out on a floured surface, pat into a 1-inch thick rectangle, and fold in half twice. Roll or pat to 1-inch thickness again. Using a 2-inch biscuit cutter, cut out rounds, re-rolling scraps as needed. Place biscuits on a parchment-lined baking sheet and brush the tops with additional buttermilk.
03 - Bake in the preheated oven for 12 to 15 minutes, until the tops are golden brown and cooked through. Remove from oven and keep warm.
04 - While biscuits bake, heat a large skillet over medium heat. Add crumbled sausage and cook, breaking apart with a spoon, for 6 to 8 minutes until no pink remains and edges brown.
05 - If sausage is lean, add butter to skillet. Sprinkle all-purpose flour evenly over sausage. Stir and cook for 1 to 2 minutes to remove raw flour taste.
06 - Gradually pour in whole milk, stirring constantly to avoid lumps. Bring mixture to a simmer and continue stirring until gravy thickens, about 5 to 7 minutes. Season with black pepper, kosher salt, and a pinch of nutmeg if desired.
07 - Split freshly baked biscuits in half and place on warm plates. Spoon sausage gravy generously over biscuits and serve immediately.

# Expert Advice:

01 -
  • Uses familiar pantry ingredients you likely have on hand
  • Super satisfying thanks to the flaky biscuit layers and savory sausage
  • Easily prepped ahead to save busy mornings
  • Family-friendly comfort food that never disappoints
02 -
  • Protein rich breakfast that keeps you full all morning
  • Recipe freezes and reheats surprisingly well
  • Second day gravy often tastes even better
  • Biscuits come out impossibly light thanks to the folding technique
03 -
  • The colder your butter and buttermilk the higher and flakier your biscuits will rise
  • Do not overwork the biscuit dough or they will be tough
  • Constant stirring is vital when thickening the gravy to keep it lump free and glossy

Back