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Fluffy biscuits drenched in creamy sausage gravy on a white plate

Supreme Sausage Biscuits and Gravy

This comforting recipe brings together flaky, homemade biscuits with a rich and savory sausage gravy. Perfect for a hearty breakfast or brunch, it's a classic dish that will satisfy your cravings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 biscuits
Calories 700 kcal

Equipment

  • baking sheet
  • large bowl
  • pastry blender or knives
  • fork
  • biscuit cutter
  • large skillet
  • slotted spoon
  • whisk

Ingredients
  

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar (optional)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), very cold and cut into small pieces
  • 3/4 cup buttermilk very cold

For the Sausage Gravy:

  • 1 pound breakfast sausage (any mild or sage variety)
  • 1/4 cup reserved sausage drippings (or butter/oil if needed)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed slightly
  • 1/2 teaspoon black pepper or more to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • Fresh chopped parsley or chives for garnish (optional)

Instructions
 

For the Biscuits:

  • Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper or by greasing it.
  • In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt.
  • Add the very cold butter pieces to the dry ingredients and cut them in until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  • Pour in the very cold buttermilk and stir with a fork just until the dough comes together, being careful not to overmix.
  • Turn the dough onto a floured surface, pat it into a rectangle, and fold it in thirds; repeat this process 2-3 times to create layers.
  • Cut out biscuits using a 2-2.5 inch round cutter, pressing straight down without twisting, and place them about 1 inch apart on the prepared baking sheet.
  • Bake for 12-15 minutes, or until golden brown on top and cooked through.
  • Let the biscuits cool on the baking sheet for a few minutes before serving or transferring to a wire rack.

For the Sausage Gravy:

  • In a large skillet over medium-high heat, crumble and cook the breakfast sausage until it's browned and no longer pink.
  • Remove the sausage with a slotted spoon, then measure out 1/4 cup of the drippings in the skillet, discarding any excess or supplementing with butter/oil.
  • Return the skillet with the drippings to medium heat, whisk in 1/4 cup all-purpose flour, and cook for 1-2 minutes until a light golden roux forms.
  • Gradually whisk in the slightly warmed milk, about 1/2 cup at a time, continuously whisking until the gravy begins to thicken, which takes about 5-7 minutes.
  • Stir the cooked sausage back into the gravy, add black pepper and cayenne pepper (if using), and taste to add salt as needed.
  • Serve the hot gravy immediately over warm, freshly baked biscuits, garnishing with parsley or chives if desired.

Notes

Ensure butter and buttermilk are very cold for flaky biscuits. Do not overmix biscuit dough. Do not twist the biscuit cutter for a better rise. Gradually add warm milk to the roux for a smooth gravy.