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–+ servings
Sausage Gravy Biscuits

Sausage Gravy Biscuits

Start your day with Southern comfort. Learn how to make delicious Sausage Gravy Biscuits from scratch with this easy recipe. Perfect for breakfast or brunch!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 3/4 cup whole milk
  • 1 pound breakfast sausage
  • 3 tablespoons all-purpose flour (for thickening)
  • 2 1/2 cups whole milk (or substitute) for gravy
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Equipment

  • Mixing bowls
  • Rolling pin
  • Biscuit cutter
  • Skillet
  • Whisk

Method
 

  1. Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Slowly add the milk, stirring gently until the dough comes together.
  4. Turn the dough onto a floured surface and knead lightly.
  5. Roll the dough to about 1-inch thickness and cut out rounds using a biscuit cutter.
  6. Place the rounds on a baking sheet and bake at 425°F for 12–15 minutes until golden brown.
  7. In a skillet over medium heat, cook the sausage until browned and crumbly.
  8. Remove the sausage from the pan, leaving the rendered fat.
  9. Lower heat and sprinkle flour into the grease, whisking to avoid lumps.
  10. Gradually pour in milk, stirring until the mixture thickens.
  11. Add the cooked sausage back into the pan, along with black pepper and garlic powder.
  12. Let simmer for a few minutes until blended.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 12gCholesterol: 70mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 15mg

Notes

For a dairy-free option, use almond or oat milk instead of whole milk. You can replace sausage with ground turkey for a lighter dish. Store biscuits and gravy separately; the biscuits last up to two days at room temperature, while the gravy lasts three days in the refrigerator. Reheat the gravy on the stovetop and toast the biscuits in the oven for the best texture. For extra richness, stir in a pat of butter right before serving.
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