Biscuits and Sausage Gravy
Biscuits and Sausage Gravy
Ingredients
For the Biscuits
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 1/4 cups buttermilk
- 1 stick unsalted butter, cold, cut into small pieces
For the Sausage Gravy
- 1/2 pound ground breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups half and half
- 1/2 teaspoon dried thyme, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon Creole seasoning, or to taste
- 1/4 teaspoon smoked paprika, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1 tablespoon fresh chives, minced
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons baking powder.
⏱️ 2 min•🌡️ 425
- 2
Add the cold, cut unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 3
Pour in the 1 1/4 cups buttermilk. Mix with a spatula or wooden spoon until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 2 min
- 4
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a rectangular shape, about 1-inch thick. Use a 2-inch round biscuit cutter to cut out biscuits. Reroll scraps gently once to cut out additional biscuits.
⏱️ 5 min
- 5
Place the cut biscuits onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown on top and cooked through. Set aside to keep warm while you prepare the gravy.
⏱️ 15 min•🌡️ 425
- 6
While the biscuits are baking, prepare the sausage gravy. In a large skillet, fully sauté the 1/2 pound ground breakfast sausage over medium-high heat. Use a wooden spoon to break the sausage into crumbles as it cooks.
⏱️ 7 min
- 7
Once the sausage is fully cooked and browned, drain off any excess grease, leaving about 1-2 tablespoons in the pan. Add the 2 tablespoons all-purpose flour to the pan and stir it into the sausage and residual fat. Allow the flour to cook out for an additional 2-3 minutes, stirring constantly, to remove the raw flour taste.
⏱️ 3 min
- 8
Gradually pour in the 2 cups half and half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 9
Add the 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon Creole seasoning, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the gravy. Stir to combine.
⏱️ 1 min
- 10
Reduce the heat to medium-low and allow the gravy to simmer gently, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes. The gravy will continue to thicken slightly as it cools.
⏱️ 7 min
- 11
Serve the hot sausage gravy generously over the warm, freshly baked biscuits. Garnish with fresh chives, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Biscuits and Sausage Gravy
For the Biscuits
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 1/4 cups buttermilk
- 1 stick unsalted butter, cold, cut into small pieces
For the Sausage Gravy
- 1/2 pound ground breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups half and half
- 1/2 teaspoon dried thyme, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon Creole seasoning, or to taste
- 1/4 teaspoon smoked paprika, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1 tablespoon fresh chives, minced
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons baking powder.
⏱️ 2 min•🌡️ 425 - 2
Add the cold, cut unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 3
Pour in the 1 1/4 cups buttermilk. Mix with a spatula or wooden spoon until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 2 min - 4
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a rectangular shape, about 1-inch thick. Use a 2-inch round biscuit cutter to cut out biscuits. Reroll scraps gently once to cut out additional biscuits.
⏱️ 5 min - 5
Place the cut biscuits onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown on top and cooked through. Set aside to keep warm while you prepare the gravy.
⏱️ 15 min•🌡️ 425 - 6
While the biscuits are baking, prepare the sausage gravy. In a large skillet, fully sauté the 1/2 pound ground breakfast sausage over medium-high heat. Use a wooden spoon to break the sausage into crumbles as it cooks.
⏱️ 7 min - 7
Once the sausage is fully cooked and browned, drain off any excess grease, leaving about 1-2 tablespoons in the pan. Add the 2 tablespoons all-purpose flour to the pan and stir it into the sausage and residual fat. Allow the flour to cook out for an additional 2-3 minutes, stirring constantly, to remove the raw flour taste.
⏱️ 3 min - 8
Gradually pour in the 2 cups half and half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min - 9
Add the 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon Creole seasoning, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the gravy. Stir to combine.
⏱️ 1 min - 10
Reduce the heat to medium-low and allow the gravy to simmer gently, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes. The gravy will continue to thicken slightly as it cools.
⏱️ 7 min - 11
Serve the hot sausage gravy generously over the warm, freshly baked biscuits. Garnish with fresh chives, if desired.
⏱️ 1 min