Flaky Biscuits with Sausage (Printer-friendly)

Flaky biscuits paired with rich, peppery sausage gravy for a classic Southern breakfast delight.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup (1 stick) cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk

→ Sausage Gravy

08 - 1 pound breakfast sausage, crumbled (pork, mild or spicy)
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper, plus additional to taste
12 - 1/4 teaspoon salt, adjust to taste
13 - Pinch of cayenne pepper (optional)

# Directions:

01 - Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly mixed.
03 - Incorporate the cold, cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Pour the cold buttermilk over the mixture and stir gently until just combined; avoid overmixing to ensure flaky biscuits.
05 - Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough over itself 2 to 3 times and gently pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut rounds, reshaping scraps as needed. Arrange the biscuits close together on the prepared baking sheet.
07 - Bake the biscuits for 12 to 15 minutes or until golden brown. Remove from oven and let cool slightly before serving.
08 - Meanwhile, heat a large skillet over medium heat and cook the crumbled sausage, stirring frequently, until browned and fully cooked.
09 - Sprinkle the flour over the cooked sausage and cook, stirring continuously, for 1 to 2 minutes to remove the raw flavor.
10 - Gradually pour in the whole milk while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
11 - Add black pepper, salt, and cayenne pepper if using. Continue cooking and stirring occasionally until the gravy thickens, about 5 to 7 minutes. Adjust seasoning as desired.
12 - Split the warm biscuits and ladle generous amounts of hot sausage gravy over the top. Serve immediately.

# Expert advice:

01 -
  • The biscuits shatter into buttery layers without any fancy technique, just cold ingredients and confidence.
  • The gravy thickens into something silky and peppery that makes even leftover biscuits feel like an event.
  • You can have the whole thing on the table in under an hour, and it tastes like you spent all morning in the kitchen.
  • It reheats beautifully, so making extra means easy breakfasts all week long.
02 -
  • Cold ingredients are the secret to flaky biscuits. If your butter or buttermilk warms up, stick everything in the fridge for ten minutes before mixing.
  • Don't twist the biscuit cutter when you press down. Twisting seals the edges and keeps them from rising tall and even.
  • The gravy will thicken as it cools, so if it looks too thick in the pan, stir in a splash more milk. You want it pourable, not pasty.
  • If the gravy gets lumpy, whisk hard or blend it with an immersion blender. It's fixable, and no one will know once it's on the plate.
03 -
  • Freeze unbaked biscuits on a tray, then transfer to a bag. Bake them straight from frozen, adding two or three minutes to the time.
  • Use a bench scraper to fold the dough instead of your hands. It keeps the butter cold and makes the whole process faster and cleaner.
  • If your gravy breaks or looks greasy, whisk in a tablespoon of cold milk off the heat. It'll pull everything back together.
  • Taste the gravy before serving and don't be shy with the pepper. It should be bold enough to stand up to the buttery biscuits.
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