Breakfast & Brunch

Biscuits and Gravy

Experience the ultimate comfort food with fluffy, golden-brown buttermilk biscuits smothered in a thick, savory sausage gravy. This hearty breakfast classic is perfectly seasoned with cracked black pepper and a touch of warmth for a soul-satisfying start to your day.

Prep

20m

Cook

25m

Serves

Calories

750kcal

Qty	Ingredient
2 cups 250 g	All-purpose flour (for biscuits)
1 tbsp 15 g	Baking powder
0.5 cup 113 g	Unsalted butter (cold, cubed)
0.75 cup 180 ml	Buttermilk (cold)
1 lb 450 g	Breakfast sausage (ground)
0.33 cup 40 g	All-purpose flour (for gravy)
3 cups 720 ml	Whole milk
1 tsp 2 g	Black pepper (coarsely ground)
0.5 tsp 3 g	Salt

2 Method

Step 1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 2. In a large bowl, whisk together 2 cups of flour, baking powder, and a pinch of salt. Cut the cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.

Step 3. Pour in the cold buttermilk and stir just until a dough forms. Turn onto a floured surface, fold over 3-4 times, and pat into a 1-inch thick circle.

Step 4. Cut into circles using a biscuit cutter, place on the baking sheet, and bake for 12-15 minutes until golden brown.

Step 5. While biscuits bake, crumble the sausage into a large skillet over medium-high heat. Cook until browned and no longer pink.

Step 6. Do not drain the fat. Sprinkle 1/3 cup of flour over the sausage and stir constantly for 1-2 minutes to cook the raw flour taste out.

Step 7. Gradually pour in the milk while whisking constantly. Continue cooking and stirring until the gravy thickens to your liking.

Step 8. Season generously with black pepper and salt. Split warm biscuits in half and ladle the hot gravy over the top.

·
Keep your butter and buttermilk as cold as possible for the flakiest biscuit layers.
·
Do not overwork the biscuit dough; stop as soon as it comes together to keep them tender.
·
If the gravy becomes too thick, simply whisk in a splash more milk until it reaches the desired consistency.
·
Use 'Hot' or 'Spicy' breakfast sausage if you prefer a little extra kick in your gravy.

? FAQ

Can I make the biscuits ahead of time?

Yes, you can bake them ahead and reheat in the oven at 350°F, but they are best served fresh.

How do I store leftover gravy?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a bit of milk to loosen it up.

Can I use turkey sausage instead?

Yes, but since turkey sausage is leaner, you may need to add 1-2 tablespoons of butter to the pan before adding the flour.

Why didn't my gravy thicken?

Ensure the milk reaches a simmer; the flour's thickening properties are activated by heat.

The Beast

Biscuits and Gravy

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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