Arkansas Biscuits and Sausage Gravy
Flaky buttermilk biscuits smothered in a peppery sausage-studded cream gravy, a hearty rural breakfast.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Baking sheet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 33
- carbs
- 42
- protein
- 15
- calories
- 520
Instructions
- 1
Preheat your oven to 450°F.
- 2
Cut cold butter into the flour and baking powder until crumbly. Stir in buttermilk to make a soft dough.
- 3
Pat the dough out on a floured surface and cut into rounds. Bake for 12-15 minutes until golden.
- 4
Brown the sausage in a skillet over medium heat while biscuits bake. Break the meat into small crumbles.
- 5
Sprinkle flour over the cooked sausage and stir well to coat. Cook for 1 minute.
- 6
Slowly whisk in the milk. Stir constantly until the gravy thickens.
- 7
Season generously with black pepper and salt to taste.
- 8
Split the warm biscuits. Spoon plenty of sausage gravy generously over the top.
Chef's tips
Keep the butter cold for the flakiest biscuits, and handle the dough as little as possible. Whisk the gravy constantly to prevent lumps.
Storage
Store biscuits and gravy separately in airtight containers for up to 2 days.
Reheating
Reheat gravy on the stovetop over low heat, adding milk to loosen; warm biscuits in the oven.
Common mistakes to avoid
- •Overworking the biscuit dough, which makes the biscuits tough
- •Adding milk too quickly to the roux (cooked flour and fat mixture), creating lumps
Serving suggestions
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