Biscuit and sausage gravy Recipe

Name: Biscuit and sausage gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 biscuits with gravy
Cuisine: American
Ingredients: 1 lb ground pork sausage; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); 2 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3/4 cup cold buttermilk

American · Main course · 40 min total

Biscuit and sausage gravy recipe videos

A classic Southern comfort dish featuring flaky buttermilk biscuits smothered in a creamy, savory sausage gravy. Perfect for a hearty breakfast or brunch.

15
min prep

25
min cook

6
servings

520
kcal/serving

Ingredients

1 lb ground pork sausage
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups flour, baking powder, sugar, and 1/2 teaspoon salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
Add buttermilk and stir just until dough comes together. Turn onto a floured surface and knead gently 4-5 times. Pat dough to 1-inch thickness and cut out biscuits with a 2.5-inch round cutter. Place on prepared baking sheet.
Bake biscuits for 12-15 minutes until golden brown. Cool slightly.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it into crumbles, until browned and cooked through, about 8 minutes. Do not drain fat.
Reduce heat to medium. Sprinkle 1/4 cup flour over sausage and stir constantly for 1-2 minutes until flour is absorbed.
Gradually whisk in milk, scraping up browned bits. Bring to a simmer, stirring frequently, until gravy thickens, about 5 minutes. Season with 1/2 teaspoon salt, black pepper, and cayenne if using.
Split biscuits in half and place on plates. Ladle gravy over biscuits. Serve immediately.

Tips

For extra flaky biscuits, freeze the butter and grate it into the flour mixture.
Leftover gravy can be refrigerated for up to 3 days; reheat with a splash of milk.
Serve with scrambled eggs or hash browns for a complete meal.

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