Biscuits and Sausage Gravy

A beloved Southern breakfast classic, biscuits and sausage gravy pairs tender, flaky biscuits with a creamy gravy studded with savory pork sausage. Black pepper and a simple milk-based sauce give this comfort staple its signature kick.

Serves 4

Estimate for one serving

• 680 cal
• 22g protein
• 52g carbs
• 42g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 6 tbsp unsalted butter
• 3/4 cup whole milk
• 1 lb breakfast sausage (pork)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp butter

Instructions

1. 1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together flour, baking powder, and salt.
3. 3Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or fork to cut butter in until it resembles coarse crumbs.
4. 4Stir in milk until the dough just comes together. Do not overmix.
5. 5Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold dough in half, pat again, and repeat 3–4 times for flaky layers.
6. 6Cut into 8 biscuits using a 2.5-inch round cutter. Place on prepared baking sheet.
7. 7Bake biscuits for 12–15 minutes until golden brown.
8. 8While biscuits bake, cook sausage in a large skillet over medium heat, breaking it up into small crumbles until browned and no longer pink (about 6–8 minutes).
9. 9Sprinkle flour over the cooked sausage and stir for 1 minute to cook the flour.
10. 10Slowly whisk in milk, stirring constantly to avoid lumps. Add black pepper and salt.
11. 11Bring gravy to a simmer and cook 5–7 minutes until thickened. Stir in butter for extra richness. Taste and adjust seasoning.
12. 12Split warm biscuits in half and spoon generous amounts of sausage gravy over the top. Serve immediately.