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Cozy White Sausage Gravy and Biscuits from Scratch Easy Homemade Recipe

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A comforting Southern breakfast recipe featuring flaky homemade biscuits topped with creamy, peppery white sausage gravy. Perfect for cozy weekends or a hearty brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold (or 3/4 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 pound breakfast sausage (spicy or mild)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed slightly
  • 1 teaspoon salt (adjust to taste)
  • 1 1/2 teaspoons freshly ground black pepper

Instructions

  1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
  3. Add the cubed cold butter to the flour mixture. Use a pastry cutter or two forks to cut the butter until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Pour in the 3/4 cup cold buttermilk all at once. Stir gently with a spoon until the dough just comes together. Do not overmix.
  5. Lightly flour a clean surface and gently knead the dough 3-4 times to bring it together. Pat or roll the dough into a 1-inch thick rectangle.
  6. Use a 2 1/2-inch biscuit cutter or floured glass to cut out biscuits. Press straight down without twisting. Gather scraps, pat and cut again until all dough is used. Place biscuits on the baking sheet, close but not touching.
  7. Bake for 12-15 minutes until golden and puffed. Rotate the pan halfway through baking for even color. Remove and set aside.
  8. While biscuits bake, heat a large skillet over medium heat. Crumble 1 pound breakfast sausage into the pan and cook, stirring occasionally, until browned and cooked through (7-10 minutes). Remove sausage bits with a slotted spoon and set aside, leaving drippings in the pan.
  9. Sprinkle 1/4 cup all-purpose flour over the sausage drippings. Stir constantly with a whisk or wooden spoon and cook for 2-3 minutes until golden and bubbly.
  10. Slowly pour in 3 cups warmed whole milk, whisking constantly to avoid lumps. Continue whisking and cooking until gravy thickens, about 5-7 minutes.
  11. Stir in the cooked sausage pieces, 1 teaspoon salt, and 1 1/2 teaspoons freshly cracked black pepper. Taste and adjust seasoning if needed.
  12. Split the warm biscuits and generously ladle the thick, creamy sausage gravy on top. Serve immediately.

Notes

Keep butter cold for flaky biscuits. Use warm milk to avoid lumps in gravy. Whisk constantly when adding milk to roux. If gravy is too thick, add a splash of milk; if too thin, simmer longer. Biscuits can be refrigerated overnight before baking. Store gravy and biscuits separately for up to 3 days. Freeze unbaked biscuits for longer storage.

Nutrition

Keywords: white sausage gravy, biscuits from scratch, Southern breakfast, homemade biscuits, sausage gravy recipe, comfort food, easy breakfast

Find it online: https://shimmersnack.com/cozy-white-sausage-gravy-and-biscuits-from-scratch-easy-homemade-recipe/