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Hearty Southern Biscuits and Sausage Gravy

Close-up of two fluffy biscuits smothered in creamy sausage gravy, perfect for biscuits and gravy brunch.
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Make a classic, comforting Southern breakfast with buttery biscuits smothered in rich, homemade sausage gravy. This recipe is perfect for a special holiday brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold milk
  • 1 pound breakfast sausage (pork or turkey)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Whisk together the flour, baking powder, and salt for the biscuits in a large bowl.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Pour in the cold milk all at once and stir just until the dough comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Cut into rounds using a biscuit cutter.
  5. Place the biscuits on an ungreased baking sheet. Bake for 12 to 15 minutes, or until golden brown.
  6. While the biscuits bake, start the gravy. Cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spoon until fully browned. Remove the sausage with a slotted spoon and set aside, leaving about 1/4 cup of drippings in the pan.
  7. Add 1/4 cup of flour to the drippings in the skillet. Whisk constantly for one minute to cook out the raw flour taste, creating a roux.
  8. Gradually whisk in the 2 cups of milk until the mixture is smooth. Bring the gravy to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  9. Stir the cooked sausage back into the gravy. Season with black pepper and salt to your taste.
  10. Split the warm biscuits in half and generously cover them with the hot sausage gravy. Serve immediately.

Notes

  • For flakier biscuits, use a box grater to grate the cold butter into the flour mixture instead of cutting it in.
  • If you want a richer gravy, use heavy cream for the last 1/2 cup of milk called for in the recipe.
  • This recipe makes a great base for a holiday brunch centerpiece.

Nutrition

Find it online: https://hearthbite.com/biscuits-and-gravy-recipe-easy-holiday-brunch/