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Creamy Sausage Gravy and Fluffy Biscuits

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A classic homemade breakfast recipe featuring rich, creamy sausage gravy paired with light, fluffy biscuits. Perfect for family breakfasts, brunches, or comforting weekend mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk, cold
  • 1 pound (450g) ground breakfast sausage
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups (600ml) whole milk, warmed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Add the cold cubed butter.
  3. Cut the butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Pour in 3/4 cup cold whole milk and gently stir with a spoon until the dough just comes together. Add more milk by tablespoon if dough feels dry.
  5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over onto itself 2-3 times, then pat back to 1-inch thickness.
  6. Cut biscuits with a 2.5-inch round cutter (or a glass). Place biscuits on the baking sheet, touching slightly for soft sides or spaced apart for crustier edges.
  7. Bake for 12-15 minutes until golden brown and puffed. While baking, start the gravy.
  8. In a cast iron skillet over medium heat, crumble and brown 1 pound sausage until no pink remains, about 6-8 minutes.
  9. Sprinkle 3 tablespoons flour over the cooked sausage and stir constantly for 2 minutes to cook the flour.
  10. Gradually whisk in 2 1/2 cups warm whole milk, stirring continuously to avoid lumps. Cook until gravy thickens, about 5-7 minutes.
  11. Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Add a pinch of red pepper flakes if desired.
  12. Once biscuits are done, serve immediately by splitting them open and ladling generous amounts of creamy sausage gravy on top.

Notes

[‘Keep butter cold to ensure flaky biscuits.’, ‘Do not overmix biscuit dough to avoid toughness.’, ‘Use whole milk for richer gravy and better thickening.’, ‘Cook flour with sausage fat to prevent raw flour taste.’, ‘Adjust gravy thickness by adding milk or cooking longer.’, ‘Start gravy just before biscuits finish baking for best timing.’, ‘Biscuits dough can be frozen unbaked for later use.’, ‘Leftover biscuits and gravy can be refrigerated or frozen separately.’]

Nutrition

Keywords: sausage gravy, fluffy biscuits, breakfast recipe, homemade gravy, comfort food, easy breakfast, brunch

Find it online: https://islatable.com/creamy-sausage-gravy-and-fluffy-biscuits-recipe-easy-homemade-breakfast-delight/