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Per serving
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- 1
Make biscuits
Preheat oven to 450°F. Mix flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Turn onto floured surface, pat to 3/4-inch thickness, cut into rounds. Bake on parchment-lined sheet for 12-15 minutes until golden.
- 2
Cook sausage
While biscuits bake, cook sausage in a large skillet over medium-high heat, breaking into crumbles, until browned and cooked through, about 8 minutes.
- 3
Make gravy
Reduce heat to medium. Sprinkle flour over sausage and stir for 1-2 minutes. Gradually pour in milk, stirring constantly. Bring to a simmer and cook until thickened, about 5 minutes. Season with pepper and salt.
- 4
Serve
Split warm biscuits in half and smother with sausage gravy. Serve immediately.
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Biscuits and Sausage Gravy
Created by: Gather
Ingredients
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 lb breakfast sausage
- 1/3 cup all-purpose flour for gravy
- 3 cup whole milk
- 1 tsp black pepper
- 1/2 tsp salt for gravy
Instructions
- Make biscuitsPreheat oven to 450°F. Mix flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Turn onto floured surface, pat to 3/4-inch thickness, cut into rounds. Bake on parchment-lined sheet for 12-15 minutes until golden.
- Cook sausageWhile biscuits bake, cook sausage in a large skillet over medium-high heat, breaking into crumbles, until browned and cooked through, about 8 minutes.
- Make gravyReduce heat to medium. Sprinkle flour over sausage and stir for 1-2 minutes. Gradually pour in milk, stirring constantly. Bring to a simmer and cook until thickened, about 5 minutes. Season with pepper and salt.
- ServeSplit warm biscuits in half and smother with sausage gravy. Serve immediately.
Notes & Tips
The key to flaky biscuits is keeping the butter cold and not overworking the dough. Handle it as little as possible. The gravy should be thick enough to coat the back of a spoon.