📝 About This Recipe
This quintessential Southern comfort dish features sky-high, flaky buttermilk biscuits smothered in a rich, cream-based sausage gravy. Born from the resourceful kitchens of the American South, this recipe celebrates the alchemy of simple pantry staples like flour, butter, and cream. The result is a soul-warming balance of buttery, salt-kissed pastry and a peppery, savory sauce that defines the ultimate breakfast indulgence.
🥗 Ingredients
For the Flaky Biscuits
- 3 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder (ensure it is fresh)
- 1 tablespoon Granulated sugar (to aid browning)
- 1 teaspoon Kosher salt
- 3/4 cup Unsalted butter (frozen and cubed)
- 1 cup Cold buttermilk (full fat preferred)
- 2 tablespoons Salted butter (melted, for brushing)
For the Sausage Gravy
- 1 pound Breakfast sausage (bulk, loose pork sausage)
- 1/3 cup All-purpose flour
- 3 cups Whole milk (at room temperature)
- 1/2 cup Heavy cream (for extra richness)
- 1 tablespoon Freshly cracked black pepper (adjust to taste)
- 1/4 teaspoon Crushed red pepper flakes (optional for heat)
- 1/2 teaspoon Worcestershire sauce (for depth of flavor)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2
In a large mixing bowl, whisk together the 3 cups of flour, baking powder, sugar, and salt until well combined.
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3
Add the frozen, cubed butter to the flour. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
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4
Make a well in the center and pour in the cold buttermilk. Stir gently with a wooden spoon just until a shaggy dough forms; do not overmix.
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5
Turn the dough onto a floured surface. Gently pat it into a rectangle and fold it in thirds like a letter. Rotate 90 degrees and repeat this process 3 times to create flaky layers.
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6
Pat the dough to a 1-inch thickness. Use a 2.5-inch round cutter to press straight down (don't twist!) to cut out the biscuits. Place them on the baking sheet so they are just touching.
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7
Brush the tops with melted butter and bake for 15-18 minutes until the tops are golden brown and the biscuits have risen significantly.
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8
While biscuits bake, place a large cast-iron skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through (about 8-10 minutes).
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9
Do not drain the fat. Sprinkle the 1/3 cup of flour over the cooked sausage and stir constantly for 2 minutes to cook out the raw flour taste.
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10
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps from forming.
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11
Simmer the gravy over medium heat for 5-7 minutes, stirring frequently, until it thickens to your desired consistency. It should coat the back of a spoon.
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12
Stir in the black pepper, red pepper flakes, and Worcestershire sauce. Taste and add salt if needed, though the sausage usually provides enough.
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13
Split the warm biscuits in half by hand, place them on plates, and ladle a generous amount of hot gravy over the top. Serve immediately.
💡 Chef's Tips
Keep your butter and buttermilk as cold as possible; steam from melting fat in the oven is what creates the rise. When cutting biscuits, never twist the cutter, as this seals the edges and prevents them from rising. If the gravy becomes too thick, simply whisk in a splash more milk to loosen it up. For a deeper flavor, use a 'Hot' variety of breakfast sausage or add a pinch of dried sage to the roux. Always use freshly cracked black pepper for the gravy—pre-ground pepper lacks the floral punch needed to cut through the cream.
🍽️ Serving Suggestions
Serve alongside two over-easy eggs to let the yolks mingle with the gravy. A side of crispy hash browns or home fries provides a lovely textural contrast. Pair with a strong chicory coffee or a spicy Bloody Mary for a classic brunch experience. A small side of fresh seasonal fruit or a simple arugula salad helps cut through the richness of the dish. Drizzle a little hot honey over the biscuits before adding the gravy for a sweet-and-savory twist.