Biscuits & Sausage Gravy

Biscuits & Sausage Gravy

Soft, fluffy homemade biscuits smothered in rich, peppery sausage gravy — comforting, hearty, and timeless.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk

For the Sausage Gravy

• 1 lb breakfast sausage (pork, mild or spicy)
• 1/4 cup all-purpose flour
• 2 ½–3 cups whole milk (warm)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• Pinch of cayenne (optional, for heat)

Instructions

Make the Biscuits

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Pour in cold buttermilk and gently stir just until combined (do not overmix).
5. Turn dough onto a floured surface, gently pat to about 1-inch thickness.
6. Cut biscuits using a round cutter or glass.
7. Place on a baking sheet (touching for soft sides).
8. Bake 12–15 minutes, until golden brown.

Make the Sausage Gravy

1. In a large skillet over medium heat, cook sausage until browned, breaking it up as it cooks.
2. Sprinkle flour evenly over the sausage and stir well. Cook 1–2 minutes to remove raw flour taste.
3. Slowly pour in warm milk, stirring constantly to avoid lumps.
4. Simmer until thickened, about 5–7 minutes.
5. Season with salt, black pepper, and optional spices. Adjust consistency with more milk if needed.

Serve

Split warm biscuits in half and generously ladle sausage gravy over the top. Serve hot.

Tips

• Extra black pepper is traditional — don’t be shy.
• For extra richness, add a tablespoon of butter to the gravy.
• Leftover gravy reheats well with a splash of milk.