American
Flaky Biscuits and Sausage Gravy
Southern biscuits and sausage gravy with tall flaky buttermilk biscuits and peppery creamy pan gravy.
6 servings · 35 minutes prep · 30 minutes cook
Ingredients
Biscuits
- 3 cups soft wheat flour or White Lily flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 8 tbsp cold unsalted butter, cubed
- 1 1/4 cups cold buttermilk
Gravy
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
Directions
Make the Biscuits
- Heat the oven to 450F. Whisk together the soft wheat flour, baking powder, kosher salt, and baking soda.
- Cut in the unsalted butter until the largest pieces are pea-size. Stir in the buttermilk just until the dough looks shaggy.
- Pat the dough into a rectangle, fold it into thirds twice, and cut 12 biscuits without twisting the cutter. Chill the biscuits for 15 minutes.
- Bake until the biscuits are tall, set, and golden at the edges, 14-16 minutes.
Make the Sausage Gravy
- Brown the breakfast sausage in a large skillet, breaking it into small crumbles and leaving the rendered fat in the pan.
- Sprinkle in the all-purpose flour and cook, stirring, until the flour smells nutty and coats the sausage, about 2 minutes.
- Whisk in the whole milk gradually and simmer until spoonable and creamy, 6-8 minutes. Season with the black pepper, kosher salt, and cayenne pepper.
Serve
- Split the hot biscuits and spoon the sausage gravy over them while both are still warm.
