Kansas Biscuits and Sausage Gravy
Flaky homemade biscuits smothered in a peppery sausage cream gravy, a hearty farm breakfast.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Baking sheet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34
- carbs
- 44
- protein
- 18
- calories
- 540
Instructions
- 1
Mix the cold butter into the flour and baking powder until the mixture looks crumbly.
- 2
Stir in the buttermilk just until a soft dough comes together.
- 3
Pat the dough flat and cut it into rounds. Place them onto a sheet pan.
- 4
Bake at 425°F for 12-15 minutes until golden.
- 5
Meanwhile, brown the sausage in a skillet. Break it into small crumbles as it cooks.
- 6
Sprinkle flour over the sausage and stir to coat. Cook for 1 minute.
- 7
Slowly whisk in the milk. Let it simmer until it thickens into a gravy.
- 8
Season with plenty of black pepper. Split the biscuits and spoon the gravy over top to serve.
Chef's tips
Keep the butter cold for the flakiest biscuits. Whisk the gravy constantly to prevent lumps and burning.
Storage
Store biscuits and gravy separately in the fridge for up to 3 days.
Reheating
Reheat gravy on the stovetop with a splash of milk; warm biscuits in the oven.
Common mistakes to avoid
- •Overworking the biscuit dough, making it tough
- •Leaving the gravy too thin by not cooking the flour long enough
Serving suggestions
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