Biscuits and Sausage Gravy
A comforting and delightful dish featuring homemade biscuits topped with rich sausage gravy, perfect for breakfast or brunch.
Ingredients
For the Biscuits
- 2 cups all-purpose flour Try substituting with whole wheat flour for added fiber.
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup chilled unsalted butter Feel free to use margarine for a dairy-free option.
- 3/4 cup buttermilk Or regular milk with a splash of vinegar.
For the Sausage Gravy
- 1 pound breakfast sausage Consider turkey sausage for a lighter version.
- 1/4 cup all-purpose flour
- 2 cups milk Plant-based milk works as a substitute.
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gently stir in the buttermilk until just combined.
- Turn the dough onto a floured surface and fold it over itself 3-4 times to create layers.
- Pat the dough to about 1-inch thick, then cut into rounds using a biscuit cutter.
- Place on a baking sheet and bake for 12-15 minutes or until golden brown.
Cooking the Sausage Gravy
- In a skillet over medium heat, crumble and cook the sausage until browned (about 5-7 minutes).
- Sprinkle the flour over the sausage and stir well for 1-2 minutes.
- Gradually stir in the milk, continuing to whisk until smooth.
- Season with salt and pepper, and bring to a simmer until thickened (about 5-10 minutes).
Notes
Overworking the biscuit dough can yield tough biscuits; handle the dough as little as possible. Ensure your butter and buttermilk are chilled. Leftover biscuits can be stored at room temperature for up to 2 days, and the sausage gravy can be refrigerated for up to 3 days.