Description
A quick and easy 15-minute breakfast featuring rich, creamy sausage gravy made with a classic roux and flaky, homemade biscuits. This comfort food staple is perfect for weekend brunches or busy mornings.
Ingredients
Scale
- 1 pound breakfast sausage (pork or turkey)
- ½ cup all-purpose flour (for gravy)
- 2 to 2.5 cups whole milk
- 2 tablespoons unsalted butter
- 1 to 2 teaspoons freshly ground black pepper
- Salt to taste
- ½ teaspoon cayenne or red pepper flakes (optional)
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1 teaspoon salt (for biscuits)
- ½ cup cold unsalted butter, cubed (for biscuits)
- ¾ cup heavy cream or buttermilk
- Extra flour for dusting
Instructions
- Brown the sausage in a 12-inch skillet over medium-high heat for 5-7 minutes, breaking it up with a spoon. Drain excess grease if there is more than 2 tablespoons, leaving about 2 tablespoons of fat in the pan.
- Reduce heat to medium and sprinkle ½ cup flour over the sausage and fat. Stir constantly for 1-2 minutes until the mixture resembles wet sand and turns light golden to cook out the raw flour taste.
- Pour in half of the cold milk while whisking vigorously to prevent lumps. Add the rest of the milk and continue whisking. Simmer on low-medium heat for 5-7 minutes, stirring frequently, until the gravy thickens and coats the back of a spoon.
- Stir in black pepper, cayenne (if using), and salt to taste. Remove from heat and keep warm.
- Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt.
- Cut the cold butter into the flour mixture using a pastry blender or fork until it resembles coarse meal with pea-sized butter chunks.
- Pour in heavy cream or buttermilk and stir gently until the dough just comes together. Do not overmix.
- Turn dough onto a floured surface, gently press into a ¾-inch thick rectangle, fold in half, press down, and fold again. Pat out to ¾-inch thickness.
- Cut biscuits with a 2-inch cutter, pressing straight down without twisting. Place on a parchment-lined baking sheet.
- Bake for 12-15 minutes until golden brown. Serve hot biscuits split open with gravy spooned over the top.
Notes
Do not drain all the sausage fat as it flavors the gravy. Ensure baking powder is fresh for proper rising. Handle biscuit dough gently to avoid tough biscuits. Gravy thickens as it cools; add warm milk to loosen if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit and ½ cup
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 18
Keywords: Southern breakfast, sausage gravy, biscuits, comfort food, quick breakfast, homemade biscuits, gravy recipe