Homemade Biscuits and Gravy with Sausage
Flaky homemade biscuits topped with creamy sausage gravy made from the pan drippings.
Equipment
- Baking sheet
- Large skillet
- Round biscuit cutter
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup all-purpose flour for the biscuits
- 1 tbsp baking powder
- ¼ tsp salt for the biscuits
- ¼ cup cold butter diced
- ¾ cup cold milk for the biscuits
- 1 lb breakfast sausage do not drain
- ¼ cup all-purpose flour for the gravy
- 2 ½ cup milk for the gravy, added slowly
- black pepper to taste; add salt only if needed
Instructions
Cooking
- Preheat the oven to 425 degrees F.
- Whisk the biscuit flour, baking powder, and salt. Cut in the butter until crumbly.
- Stir in 3/4 cup milk just until combined. Knead gently on a floured surface and pat to about 1 inch thick.
- Cut rounds and bake on a baking sheet for 12 to 15 minutes until golden.
- Brown the sausage in a skillet over medium heat until no pink remains and it reaches 160 degrees F. Do not drain.
- Stir in the gravy flour for 1 to 2 minutes. Slowly pour in 2 1/2 cups milk, stirring.
- Simmer until thickened, then season with pepper and salt if needed.
- Split the biscuits and spoon the gravy over them.
Notes
Substitutions: Sage or spicy sausage both work. Add a little butter if the sausage is very lean. Store-bought biscuits can replace homemade.
Tips: Keep the butter cold, handle the dough gently, and add the milk slowly to avoid lumps. Nutrition is an estimate.
Storage: Store biscuits airtight. Refrigerate the gravy within two hours and use within 1 to 2 days, reheating to 165 degrees F with a splash of milk.