Description
Flaky, buttery biscuits paired with a rich, creamy sausage gravy—an indulgent Southern breakfast classic.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 Tbsp aluminum-free baking powder
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup cold half-and-half
- 1/2 Tbsp melted butter (for brushing after baking)
- 2 Tbsp unsalted butter
- 1 lb breakfast sausage, casings removed
- 1/4 cup all-purpose flour (plus extra for dusting if needed)
- 2 1/2 cups milk (whole milk preferred)
- 1/4 tsp fine sea salt
- 1 1/2 tsp coarsely ground black pepper
- 1/8 tsp red pepper flakes (optional, for heat)
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet or prepare a cast-iron skillet.
- Whisk together 2 cups flour, 1 1/2 Tbsp baking powder, 1 tsp sugar, and 3/4 tsp salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Stir in cold half-and-half until a shaggy dough forms; don’t overwork.
- Turn dough onto a floured surface and pat to about 1-inch thickness. Cut with a biscuit cutter, place on the sheet, and bake for 12–15 minutes until golden.
- Brush tops with 1/2 Tbsp melted butter after baking.
- Heat 2 Tbsp butter in a skillet over medium-high heat. Add breakfast sausage, breaking into pieces, and cook until browned, about 5 minutes.
- Reduce heat to medium, sprinkle 1/4 cup flour over the sausage, stirring for about 3 minutes to cook the raw flour taste.
- Gradually whisk in 2 1/2 cups milk, scraping up browned bits, and whisk until smooth.
- Add 1/4 tsp salt, 1 1/2 tsp coarsely ground black pepper, and 1/8 tsp red pepper flakes (if using).
- Simmer until thickened, about 5 minutes.
- Split warm biscuits and spoon sausage gravy over them. Serve hot.
Notes
Keep the biscuit dough cold to ensure flakiness and don’t overwork it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: Southern