Non-VegetarianIndiana Diner cuisine Breakfast

Hoosier Biscuits and Sausage Gravy

Name: Hoosier Biscuits and Sausage Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indiana Diner
Ingredients: 2 cup All-purpose flour; 1 tbsp Baking powder; 1 tsp Salt; 0.5 cup Cold unsalted butter; 0.75 cup Buttermilk; 1 lb breakfast sausage; 0.25 cup All-purpose flour; 3 cup Whole milk; 1 tsp Black pepper

Flaky buttermilk biscuits smothered in a peppery, sausage-flecked white gravy. A hearty breakfast found on menus across small-town Indiana diners.

🇺🇸United States· Indiana

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Difficulty: Easy
Calories: 520 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Biscuit cutter
•Baking sheet
•Skillet

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 32
carbs: 42
protein: 16
calories: 520

Instructions

1
Preheat your oven to 425°F.
2
Whisk the flour, baking powder, and salt together. Cut in the cold butter until pea-sized crumbs form.
3
Stir in the buttermilk just until combined.
4
Pat the dough out and cut into rounds. Place the rounds on a sheet pan.
5
Bake for 12-15 minutes until golden. Set them aside.
6
Brown the sausage in a skillet over medium heat. Break it into small crumbles as it cooks.
7
Sprinkle the flour over the sausage and stir to coat. Cook for 1 minute.
8
Slowly whisk in the milk. Stir constantly for about 5 minutes until thickened.
9
Season generously with black pepper.
10
Split the warm biscuits and top with sausage gravy to serve.

Chef's tips

Do not overmix the biscuit dough. Whisk the gravy constantly as it thickens to prevent lumps.

Storage

Refrigerate biscuits and gravy separately up to 3 days.

Reheating

Reheat gravy over low heat, adding a splash of milk to loosen; warm biscuits in the oven.

Common mistakes to avoid

•Handling the biscuit dough too much, which makes the biscuits tough instead of flaky.
•Pouring in the milk too fast, which creates lumps in your gravy.