Who wouldn’t want to wake up to fresh, hot buttermilk biscuits loaded up with a creamy gravy full of flavorful pork sausage? So gather round the table, y’all, and don’t forget to bring your appetite! Every region has thier iconic dishes. When it comes to the American South, biscuits with sausage gravy is certainly one of them. Biscuits, of course, can go with just about anything, from smothered chicken to beef stew to fried chicken. But when you top them with country gravy loaded full of crumbled breakfast sausage… mmm, that’s another level of comfort food altogether.
Why You’ll Love These Biscuits and Gravy
Ingredients
Buttermilk Biscuits
All-purpose flourBaking powderSaltSugarCold ButterButtermilk
Sausage Gravy
Breakfast sausage – think Jimmy Dean, Smithfield, etc.Roux – butter and flourMilkSeasonings – salt, pepper, thyme
How to Make Biscuits and Gravy
Biscuits
Whisk together flour, baking powder, baking soda, salt, and sugar. Cut butter into small cubes. Add butter into the flour mixture and use fingers to break it up until the mixture resembles cornmeal. Gradually add buttermilk into the flour mixture, stirring with a fork till well mixed. Knead the mixture in the bowl a few times until a shaggy dough forms. Pour the dough onto a floured work surface and roll to 3/4 inch thick. Fold dough in half, then roll to 3/4 inch again. Repeat the folding and rolling process three more times. Using 3-inch biscuit cutter dipped in flour, cut rounds of dough and arrange on a parchment paper lined baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. Brush the tops with remaining buttermilk, then bake in preheated oven until golden brown, about 15-20 minutes.
Sausage Gravy
Brown up the sausage in a large skillet, breaking it up with a wooden spoon or spatula. We prefer a little larger chunks, but you can break it up small if you prefer a finer consistency. We like to brown the sausage up nicely, so there is some caramelization in the pan. This gives the gravy good flavor, as well as color. Push the sausage to the edges of the pan, then add in the butter. Once the butter is melted, gradually stir in the flour to make a smooth, thick paste. Cook it for a few minutes to prevent a raw four taste. Gradually, about 1 cup at a time, stir in the milk. If the gravy starts to clump up, stir until it is smooth before adding more milk. Add in the seasonings, mix everything together and simmer to your desired thickness. Serve the gravy piled generously over biscuit halves. Cook this Southern classic breakfast in your own kitchen. It’s so much easier than you might think, and your whole family will love it. Save it for a special Sunday brunch, or make a big batch right now and enjoy leftovers for days. Save or pin this classic Southern recipe, you’ll want to make it again and again. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Biscuits and Gravy, on our Gypsy Plate… enjoy!
Check out these other great breakfast recipes!Mediterranean OmeletteGrillades & GritsWelsh RarebitEggs CochonPesto EggsDenver OmeletteLoco Moco
