Savory Biscuit with Gravy (Printable)
Fluffy biscuits meet rich, peppery sausage gravy for a comforting Southern-style breakfast classic.
# What You Need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup (115 g) unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk, plus extra for brushing
→ Sausage Gravy
08 - 1 pound breakfast sausage (pork or turkey)
09 - 1/4 cup all-purpose flour
10 - 2 1/2 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - Pinch of cayenne pepper (optional)
# How-To:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl; whisk until evenly blended.
03 - Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
04 - Pour in cold buttermilk and stir gently just until a shaggy dough forms; avoid overmixing to maintain flakiness.
05 - Turn the dough onto a floured surface; pat into a 1-inch thick rectangle. Fold the dough in half and pat again; repeat this folding two more times to create flaky layers.
06 - Using a 2.5-inch round biscuit cutter, cut out biscuits and place them close together on the prepared baking sheet for softer edges.
07 - Brush biscuit tops with extra buttermilk and bake for 12 to 15 minutes until golden brown; remove and allow to cool slightly.
08 - While biscuits bake, crumble and brown the sausage in a large skillet over medium heat until fully cooked, about 6 to 8 minutes.
09 - Sprinkle flour over the cooked sausage and stir continuously for 1 to 2 minutes to eliminate raw flour taste.
10 - Gradually pour in the milk while stirring to prevent lumps. Add black pepper, salt, and cayenne pepper if using.
11 - Simmer the mixture, stirring frequently, until the gravy thickens, approximately 5 to 7 minutes. Adjust seasoning to preference.
12 - Split warm biscuits and spoon generous amounts of hot sausage gravy over each. Serve immediately.
# Expert Tips:
01 -
- Fluffy, tender biscuits that shatter when you bite into them, perfect for soaking up every drop of that creamy gravy.
- Rich, peppery sausage gravy that comes together while your biscuits bake, so timing and effort align beautifully.
- A breakfast that feels fancy but tastes like home, ready in under an hour from start to table.
- Forgiving enough for beginners, yet rewarding enough to make again and again.
02 -
- Temperature matters more than you'd think—cold ingredients and a hot oven are what separate flat, dense biscuits from tall, fluffy ones.
- Stirring the gravy constantly as you add milk isn't optional; it's the difference between silky and lumpy.
- Don't skip the folding step on your dough; it's what creates the visible layers and that tender, flaky texture people crave.
03 -
- Chill your mixing bowl and baking sheet for five minutes before starting if your kitchen runs warm—this simple step changes everything.
- Use a straight-down pressing motion with your biscuit cutter, never twist, so the edges seal and the biscuits rise tall instead of spreading sideways.
- Make extra gravy and freeze it in ice cube trays; thaw and reheat for mornings when you want homemade comfort but zero effort.