📝 About This Recipe
This quintessential Southern breakfast staple features sky-high, flaky buttermilk biscuits smothered in a rich, velvety cream gravy packed with savory pork sausage. Born from the hardworking kitchens of Appalachia, this dish is the ultimate culinary hug, balancing the buttery crunch of the pastry with the spicy warmth of cracked black pepper. It is a masterpiece of humble ingredients transformed into a luxurious, soul-satisfying meal that defines American comfort food.
🥗 Ingredients
Flaky Buttermilk Biscuits
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1/2 cup Unsalted butter (frozen and grated or cubed very small)
- 1 cup Full-fat buttermilk (cold)
- 1 teaspoon Honey (stirred into the buttermilk)
Savory Sausage Gravy
- 1 pound Breakfast sausage (bulk loose sausage, preferably 'hot' or 'sage' flavored)
- 1/3 cup All-purpose flour
- 3 to 4 cups Whole milk (room temperature to prevent clumping)
- 1/4 cup Heavy cream (for extra richness)
- 1 teaspoon Black pepper (freshly cracked, or more to taste)
- 1/2 teaspoon Salt (adjust based on sausage saltiness)
- 1/4 teaspoon Crushed red pepper flakes (optional for heat)
- 1/2 teaspoon Worcestershire sauce (the secret umami booster)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
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2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure there are no lumps for a uniform rise.
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3
Add the frozen, grated butter to the flour. Using a pastry cutter or your fingertips, quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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4
Make a well in the center and pour in the cold buttermilk and honey. Stir gently with a fork just until a shaggy dough forms; do not overmix.
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5
Turn the dough onto a floured surface. Gently pat into a rectangle, fold it in half, and repeat this 4-5 times to create flaky layers. Pat down to 1-inch thickness.
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6
Cut biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Place them on the baking sheet so they are just touching.
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7
Bake for 15-18 minutes until the tops are golden brown. Brush with melted butter immediately after removing from the oven.
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8
While biscuits bake, place the sausage in a large skillet over medium-high heat. Break it apart with a wooden spoon and cook until browned and no longer pink, about 8-10 minutes.
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9
Do not drain the fat! Sprinkle the 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, one cup at a time, whisking constantly to incorporate the flour into a smooth liquid.
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11
Reduce heat to medium-low. Simmer the gravy 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 salt, plenty of black pepper, red pepper flakes, and Worcestershire sauce. Taste and adjust seasoning as needed.
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13
Split the warm biscuits in half, place on a plate, and ladle a generous amount of hot sausage gravy over the top. Serve immediately.
💡 Chef's Tips
Keep your butter and buttermilk ice-cold; the steam from the cold butter hitting the hot oven is what creates the flaky layers. When cutting biscuits, never twist the cutter; twisting seals the edges of the dough and prevents the biscuit from rising high. If your gravy gets too thick while sitting, simply whisk in a splash more milk to loosen it up before serving. For the best flavor, use a high-quality pork sausage from your local butcher rather than pre-packaged patties. If the sausage is very lean and doesn't release enough fat, add 2 tablespoons of butter before adding the flour to ensure a proper roux.
🍽️ Serving Suggestions
Serve with two over-easy eggs on top so the yolk mixes with the gravy for extra richness. Pair with a side of crispy hash browns or home fries for a full Southern breakfast experience. A side of fresh fruit or a simple green salad with a sharp vinaigrette helps cut through the delicious heaviness of the dish. Enjoy with a large mug of strong, dark roast coffee or a glass of cold orange juice. For a spicy kick, provide a bottle of vinegar-based hot sauce on the table.