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Fluffy Classic Southern Biscuits with Creamy Sausage Gravy

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A quick and easy Southern comfort food recipe featuring buttery, flaky biscuits paired with rich, peppery sausage gravy. Perfect for cozy breakfasts and brunches.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¾ cup (180ml) cold buttermilk
  • 1 pound (450g) ground pork sausage
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1 teaspoon salt (for gravy)
  • 1 teaspoon freshly ground black pepper, plus extra to taste

Instructions

  1. Preheat oven to 425°F (220°C). In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt.
  2. Cut cold, cubed butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits.
  3. Pour in cold buttermilk all at once and gently fold with a spatula until dough just comes together; do not overmix.
  4. Turn dough onto a lightly floured surface, fold over on itself 3-4 times to build layers, then pat or roll to about ¾-inch thickness.
  5. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps, reshape, and cut more biscuits.
  6. Place biscuits on a parchment-lined baking sheet, touching sides slightly. Bake for 12-15 minutes until golden brown. Transfer to a cooling rack.
  7. While biscuits bake, heat a cast iron skillet over medium heat. Add ground pork sausage, breaking it up, and cook until browned, about 8-10 minutes. Do not drain fat.
  8. Sprinkle flour over sausage and stir constantly for 1-2 minutes to cook out raw flour taste.
  9. Slowly whisk in warm milk, stirring continuously to prevent lumps.
  10. Reduce heat to low and simmer gravy until thickened, about 5-7 minutes. Season with salt and black pepper. Adjust seasoning to taste.
  11. Split warm biscuits open and ladle generous amounts of sausage gravy over the top. Serve immediately.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix dough to avoid toughness. Brown sausage well for flavor. Stir gravy constantly to avoid lumps. If gravy thickens too much, add warm milk to loosen. Biscuits rise better when placed touching slightly on the baking sheet.

Nutrition

Keywords: Southern biscuits, sausage gravy, breakfast, comfort food, flaky biscuits, creamy gravy, easy recipe

Find it online: https://evabake.com/fluffy-classic-southern-biscuits-with-creamy-sausage-gravy-recipe-easy-and-perfect/