Flaky Biscuits Sausage Gravy (Printable version)

Flaky buttery biscuits paired with savory sausage gravy create a warm, classic Southern breakfast dish.

# Ingredient List:

→ 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 granulated sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ Sausage Gravy

08 - 1 pound breakfast sausage, crumbled
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

# How-To Steps:

01 - Preheat the oven to 450°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Cut in cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Add cold buttermilk and stir just until combined, taking care not to overmix.
05 - Transfer dough to a lightly floured surface, gently pat to 1-inch thickness, fold over 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut biscuits; reshape scraps as needed and place biscuits close together on the baking sheet.
07 - Bake biscuits for 12 to 15 minutes until golden brown, then remove and let cool slightly.
08 - In a large skillet over medium heat, cook crumbled sausage until browned and cooked through, breaking up with a spoon.
09 - Sprinkle flour over sausage and cook, stirring, for 1 to 2 minutes until fully absorbed.
10 - Gradually add whole milk, stirring constantly to prevent lumps, and bring to a gentle simmer.
11 - Add black pepper, salt, and optional cayenne pepper. Cook, stirring occasionally, until thickened, about 5 to 7 minutes. Adjust seasoning as needed.
12 - Split warm biscuits and generously spoon hot sausage gravy over the top. Serve immediately.

# Expert Advice:

01 -
  • These biscuits shatter into golden layers the moment your fork touches them, and that textural contrast with creamy sausage gravy is genuinely addictive.
  • The peppery gravy tastes homemade and comforting in a way that instantly makes your whole kitchen feel warmer and more welcoming.
  • Once you nail the technique, you've got a showstopping breakfast that feels impressive but takes less time than you'd think.
02 -
  • The moment your hands start warming the butter in the dough, you're compromising flakiness—work quickly and keep everything as cold as possible until it hits the oven.
  • A lumpy gravy usually means you're adding milk too fast; slow down, whisk constantly, and let each bit of milk incorporate before adding more, and if you do end up with lumps, strain the gravy through a fine-mesh sieve.
  • Biscuits are best eaten within an hour of baking, but if you've got leftovers, wrap them well and refresh them in a 350°F oven for five minutes before serving.
03 -
  • Cutting your biscuits in a swift, straight motion without twisting seals the edges and allows them to rise properly; twisted edges trap the heat and prevent those beautiful layers.
  • If your sausage gravy breaks or looks greasy, add a splash of milk and whisk it vigorously over low heat, which usually brings everything back to silky emulsion.
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