A classic American comfort food featuring warm, buttery biscuits smothered in creamy sausage gravy with crumbled breakfast sausage and black pepper. This beloved breakfast dish is perfect for feeding a crowd and will have everyone coming back for seconds with its rich, savory flavors and tender, flaky biscuits.
⏱️50 min
📊Easy
👥4 servings
🍽️Main
meatfamilybudget-friendly
Ingredients
240 gall-purpose flour
8 gbaking powder
5 gsalt
85 gcold butter
180 mlwhole milk
340 gbreakfast sausage
40 gall-purpose flour for gravy
480 mlwhole milk for gravy
3 gblack pepper
5 gsalt for gravy
Instructions
1PREHEAT THE OVEN: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. A hot oven is essential for creating those light, fluffy biscuits with a golden-brown exterior. Allow at least 10 minutes for the oven to reach the proper temperature before baking.
2MAKE THE BISCUIT DOUGH: In a large bowl, whisk together 240g all-purpose flour, 8g baking powder, and 5g salt until well combined. Cut 85g of cold butter into small cubes and add to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the cold butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining. This creates steam pockets that make the biscuits fluffy.
3ADD THE MILK: Pour 180ml of cold whole milk into the flour mixture and gently fold together using a spatula or wooden spoon until just combined. The dough should be slightly sticky but not wet; overmixing will result in tough biscuits, so stop as soon as no dry flour remains. Do not knead the dough.
4SHAPE AND BAKE THE BISCUITS: Turn the dough out onto a lightly floured surface and gently pat it down to about 1-inch thickness. Using a 2-inch round cutter or drinking glass, cut out biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly while you prepare the gravy.
5BROWN THE SAUSAGE: In a large skillet over medium-high heat, crumble 340g of raw breakfast sausage and cook for 5-7 minutes, stirring occasionally with a wooden spoon, until the meat is completely browned with no pink remaining and has rendered most of its fat. Break the sausage into small, bite-sized pieces as it cooks. The rendered fat will be the base for your creamy gravy, so do not drain it completely.
6MAKE THE GRAVY: Reduce heat to medium and sprinkle 40g of all-purpose flour over the cooked sausage and fat, stirring constantly for 1-2 minutes until the flour is incorporated and the mixture becomes a thick paste (this is called a roux). Gradually pour in 480ml of whole milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring for 5-7 minutes until the gravy thickens enough to coat the back of a spoon. Season with 3g fresh cracked black pepper and 5g salt, adjusting to taste. The gravy should be smooth, creamy, and rich.
7SERVE: Split the warm biscuits in half and place them on serving plates or a platter. Generously ladle the hot sausage gravy over the biscuits, making sure to include plenty of sausage pieces and creamy sauce. Serve immediately while the biscuits are still warm and fluffy for the best texture and flavor combination.