Biscuits and Sausage Gravy
Flaky buttermilk biscuits smothered in rich, peppery sausage gravy, a common farmhouse breakfast across rural Oklahoma.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Baking sheet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34
- carbs
- 42
- protein
- 18
- calories
- 540
Instructions
- 1
Preheat your oven to 450°F (230°C).
- 2
Mix the flour, baking powder, and salt. Cut in the cold butter until pea-sized crumbs form.
- 3
Stir in the buttermilk just until a rough dough comes together.
- 4
Pat the dough out on a floured surface. Fold it over a few times, then cut it into rounds.
- 5
Bake the biscuits on a sheet pan for 12-15 minutes until golden.
- 6
Brown the sausage in a skillet over medium heat. Break it into small crumbles as it cooks.
- 7
Sprinkle the flour over the cooked sausage and stir to coat. Cook for 1 minute.
- 8
Slowly whisk in the milk and simmer until thick. Season well with black pepper.
- 9
Split the warm biscuits. Ladle the sausage gravy over the top to serve.
Chef's tips
Keep the butter and buttermilk cold for the flakiest biscuits. Add plenty of black pepper to the gravy for classic Southern flavor.
Storage
Store biscuits and gravy separately; refrigerate up to 3 days.
Reheating
Reheat gravy on the stovetop, adding milk if too thick; warm biscuits in the oven.
Common mistakes to avoid
- •Mixing the dough too much, which makes the biscuits dense and tough
- •Not using enough flour, which leaves the gravy too runny
Serving suggestions
Cooked Biscuits and Sausage Gravy?
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