Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold
- 1 1/4 cups cold buttermilk
2. For the gravy:
- 1 pound pork breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups whole milk
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon butter (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Cut cold butter into flour mixture until crumbly.
- Stir in cold buttermilk until dough forms; do not overmix.
- Turn dough onto floured surface, fold and press 3-4 times for layers.
- Roll or pat dough to 1-inch thickness; cut into biscuits and place on baking sheet close together.
- Brush tops with milk or melted butter; bake 12-15 minutes until golden.
- Meanwhile, cook sausage in a skillet until browned. Sprinkle flour over and stir to coat.
- Gradually add milk, stirring continuously until thickened.
- Season gravy with salt and pepper, and add butter if desired.
- Split biscuits, spoon gravy over, and serve immediately.
Notes
- Keep butter and buttermilk cold for flakier biscuits.
- Season gravy generously with black pepper for authentic flavor.
- Don’t twist biscuit cutter—press straight down for best rise.
- Use fresh, high-quality sausage for the best gravy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking, Stove-top
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg