Description
A classic Southern comfort food featuring scratch-made biscuits topped with rich, peppery sausage gravy.
Ingredients
- 2 cups all-purpose flour, plus 1/4 cup extra for the gravy
- 1 1/2 tablespoons aluminum-free baking powder
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine sea salt (for biscuits)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup cold half-and-half
- 1/2 tablespoon melted butter (for brushing biscuits after baking)
- 2 tablespoons unsalted butter (for gravy)
- 1 pound breakfast sausage, casings removed
- 2 1/2 cups milk (whole milk preferred)
- 1/4 teaspoon fine sea salt (adjust to taste)
- 1 1/2 teaspoons coarsely ground black pepper (or to taste)
- 1/8 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet or heat a cast-iron skillet.
- In a large bowl whisk together 2 cups of flour, baking powder, sugar, and 3/4 teaspoon salt.
- Add cold cubed butter and cut into the flour until resembling coarse crumbs.
- Stir in 1 cup cold half-and-half until a shaggy dough forms. Do not overwork.
- Turn the dough onto a floured surface, pat to about 1-inch thickness, and cut rounds or drop spoonfuls.
- Bake for 12-15 minutes until golden brown. Brush tops with melted butter.
- In a skillet, heat 2 tablespoons of butter over medium-high heat, add sausage, and cook until browned, about 5 minutes.
- Sprinkle 1/4 cup flour over the sausage, stirring for 3 minutes.
- Gradually whisk in 2 1/2 cups milk until smooth and bring to a simmer.
- Stir in 1/4 teaspoon salt, 1 1/2 teaspoons black pepper, and red pepper flakes, if using. Simmer until thickened, about 5 minutes.
- Serve the gravy over split warm biscuits immediately.
Notes
Store leftovers in airtight containers. Gravy lasts 3-4 days; biscuits best within 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern