Biscuits & Sausage Gravy (Classic Southern Breakfast)

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the Sausage Gravy

• 1 lb (450 g) breakfast sausage (pork sausage)
• ¼ cup all-purpose flour
• 2½–3 cups whole milk
• ½ tsp salt (or to taste)
• 1 tsp black pepper
• ¼ tsp garlic powder (optional)
• Pinch of cayenne pepper (optional)

For the Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 tbsp cold butter, cubed
• ¾ cup cold buttermilk

Instructions

Make the Biscuits

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in buttermilk just until a dough forms.
5. Turn dough onto a floured surface and gently pat to about 1-inch thickness.
6. Cut out biscuits and place on a baking sheet.
7. Bake for 12–15 minutes until golden brown.

Make the Sausage Gravy

1. Brown the sausage in a large skillet over medium heat, breaking it into crumbles.
2. Do not drain the fat. Sprinkle flour over the sausage and stir for 1–2 minutes.
3. Gradually whisk in the milk.
4. Simmer, stirring frequently, until thick and creamy (about 5–7 minutes).
5. Season with salt, black pepper, garlic powder, and cayenne if using.
6. Add more milk if the gravy becomes too thick.

Serve

Split warm biscuits in half and generously spoon the sausage gravy over the top. Finish with extra black pepper.

Tips

• Use spicy breakfast sausage for extra flavor.
• For richer gravy, substitute part of the milk with heavy cream.
• Leftover gravy can be refrigerated for up to 3 days and reheated with a splash of milk.

ENJOY