Biscuits and Sausage Gravy

Flaky, buttery buttermilk biscuits smothered in decadent sausage gravy. Spice it up with Creole seasoning, and you have a good old Southern breakfast favorite!

Makes about a dozen biscuits

Course Breakfast

Cuisine Southern

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 532kcal

Author Imma

Ingredients

Southern Buttermilk Biscuits

3 cups (390g) all-purpose flour (I used white lily flour, see notes 3 )
1½ tablespoons (6g) baking powder
1 teaspoon (6g) baking soda
1½-2 tablespoons (19g) sugar
1½ teaspoons (7-8g) salt
¾ cup (1½ sticks or 180g) butter, frozen
1¼ cups (300ml) buttermilk, cold

Sausage Gravy

1 pound (450g) breakfast sausage (see notes)
3 tablespoons (43g) butter
3 tablespoons (20g) all-purpose flour
2½ cups (590ml) milk
½ teaspoon (1g) dried thyme
1 teaspoon (3g) Cajun seasoning
½ teaspoon (1-2g) paprika or more
½ teaspoon (1g) crushed red pepper
salt and pepper to taste

Instructions

Southern Buttermilk Biscuits

Whisk flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
Quickly grate frozen butter into the bowl of flour (grated butter ensures the fat is evenly distributed throughout the dough for light and fluffy biscuits). Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs; this might take about 5 minutes.
Make a well in the center of the flour mixture, add buttermilk, and stir until it forms a rough ball. Please don't over-mix. Let it rest in the fridge for about 10 minutes.
Preheat the oven to 400℉ (205℃).
Turn the dough out onto a floured board or surface. Gently knead 3-4 times, just enough for it to come together.
Gently pat the dough flat to about ½″ thick.
Then fold the dough, repeating the folding process 6-8 times to ensure flakiness. After folding, gently press the dough down to an inch thick, ready to be cut.
Use a 2-inch round cookie cutter or a glass to cut out the biscuits and space them out equally on your prepared baking sheet. Brush with cream.
Bake at 400℉ (205℃) for 12-15 minutes or until lightly browned.

Sausage Gravy Recipe

Heat a large skillet over medium heat until hot. Then add the breakfast sausage, Creole seasoning, thyme, and paprika. Break the sausage into chunks using a wooden spoon. Let it cook while occasionally stirring until the meat is crumbled and browned through. Transfer the sausage to a plate.
Add butter to the skillet. As soon as butter melts, whisk in the flour. Continue whisking until flour is thoroughly mixed with butter, then cook for about a minute to eliminate the flour taste.
Slowly add the milk a little at a time while continuously stirring to avoid lumps. Bring to a simmer, then turn the heat down and continue simmering gently until it thickens into a creamy sauce—6-8 minutes.
Stir in the sausage and crushed red pepper. Adjust the salt and pepper to taste. Remove from heat (the gravy will continue to thicken as it sits). Serve immediately.
To serve, split the biscuits in half horizontally and top with the sausage gravy.

Notes

For DIY breakfast sausage, mix the following with a pound of ground pork: ½ teaspoon sage, ½ teaspoon thyme, 1 teaspoon Creole seasoning, ½ tablespoon brown sugar, 1 teaspoon parsley flakes, ½ red pepper flakes, cayenne, and salt to taste.
Save the grease from cooking sausage because it's pure gold for frying other foods.
You can also serve this for dinner if you're not into breakfast.
Lumpy gravy? No worries because it's nothing an immersion or regular blender can't fix. Puree it with your blender, and no one will have to know.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition