Nebraska Farm-Style Biscuits and Gravy
Flaky buttermilk biscuits smothered in peppery sausage gravy, a hearty breakfast fueling long mornings on Nebraska farms.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Baking sheet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 34
- carbs
- 48
- protein
- 18
- calories
- 560
Instructions
- 1
Preheat your oven to 425°F.
- 2
Whisk the flour and baking powder together. Cut in the cold butter until pea-sized crumbs form.
- 3
Stir in the buttermilk just until the dough comes together.
- 4
Pat the dough into a 1-inch-thick circle. Cut out your biscuits.
- 5
Bake on a sheet pan for 12-15 minutes until the tops turn golden.
- 6
Brown the sausage in a skillet while the biscuits bake. Break it into small crumbles as it cooks.
- 7
Sprinkle flour over the sausage and stir to coat. Cook for 1 minute.
- 8
Slowly whisk in the milk. Simmer for about 5 minutes until the gravy thickens.
- 9
Season the gravy generously with black pepper and salt.
- 10
Split the warm biscuits in half. Spoon the gravy over the top and serve.
Chef's tips
Keep the butter cold for the flakiest biscuits. Pour the milk in slowly while whisking to keep the gravy smooth.
Storage
Store gravy and biscuits separately in the refrigerator for up to 3 days.
Reheating
Reheat gravy on the stovetop over low heat, adding a splash of milk; warm biscuits separately in the oven.
Common mistakes to avoid
- •Mixing the biscuit dough too much, which makes it tough
- •Pouring in all the milk at once, which causes lumpy gravy
Serving suggestions
Cooked Nebraska Farm-Style Biscuits and Gravy?
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