Country Biscuits and Gravy
Flaky, buttery biscuits smothered in a rich, creamy sausage gravy. A classic Southern breakfast comfort food that's hearty and satisfying.
Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 1/2 cups buttermilk, cold
- 2 tbsp melted butter, for brushing
- 1 lb ground pork sausage, breakfast style
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp freshly ground black pepper
- 1/2 tsp salt, to taste
Instructions
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1
Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
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2
In a large bowl, whisk together 3 cups plus extra for dusting all-purpose flour, 2 tbsp baking powder, 1 tsp baking soda, and 1 tsp salt.
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3
Cut in 1/2 cup cubed cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
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4
Make a well in the center and pour in 1 1/2 cups cold buttermilk. Stir just until combined - do not overmix.
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5
Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold dough over itself 4-5 times to create layers.
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6
Pat dough to 1-inch thickness again and cut with a floured 2.5-inch biscuit cutter. Place biscuits on prepared baking sheet with sides touching.
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7
Brush tops with 2 tbsp for brushing melted butter and bake for 12-15 minutes until golden brown.
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8
While biscuits are baking, cook 1 lb breakfast style ground pork sausage in a large skillet over medium heat, breaking it into small pieces, until no longer pink and internal temperature reaches 160°F (71°C).
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9
Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir constantly for 2 minutes.
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10
Gradually whisk in 3 cups whole milk and bring to a simmer, stirring constantly until thickened, about 5-7 minutes.
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11
Season with 1 tsp freshly ground black pepper and 1/2 tsp to taste salt.
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12
Split warm biscuits in half and top with hot sausage gravy.