Ingredients:
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk
For the Sausage Gravy:
1 pound breakfast sausage
3 tablespoons all-purpose flour
2 ½ cups whole milk
½ teaspoon salt
½ teaspoon black pepper
Instructions:
Make the Biscuits: Preheat oven to 450°F (230°C). In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture looks like coarse crumbs. Add buttermilk and stir just until the dough comes together.
Turn dough onto a lightly floured surface and gently pat it into a 1-inch-thick layer. Fold over a few times for flaky layers, then cut into circles. Place on a baking sheet and bake for 12–15 minutes, until golden brown.
Make the Gravy: While biscuits bake, cook sausage in a large skillet over medium heat, breaking it into crumbles. When browned, sprinkle in flour and stir to coat the sausage evenly.
Gradually pour in milk, stirring constantly, until the gravy thickens and becomes creamy (about 5–7 minutes). Season with salt and pepper to taste.
Serve: Split the warm biscuits and ladle the sausage gravy over the top.
This classic Southern breakfast is rich, hearty, and comforting—fluffy buttermilk biscuits smothered in creamy, peppery sausage gravy that’s perfect for lazy weekend mornings.
