Southern Biscuits and Sausage Gravy
Fluffy buttermilk biscuits smothered in a rich, peppery sausage gravy, perfect for a leisurely weekend breakfast or a quick weekday start.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan) and line a baking sheet with parchment paper.
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Step 2 of 5
Whisk flour, baking powder and salt in a bowl; cut in the butter until the mixture resembles coarse crumbs, then stir in the cold buttermilk just until a shaggy dough forms.
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Step 3 of 5
Turn the dough onto a floured surface, pat to 2.5 cm thickness and cut out rounds with a 6 cm biscuit cutter; place on the sheet and bake 12‑15 minutes until golden.
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Step 4 of 5
Meanwhile, cook the sausage in a skillet over medium heat, breaking it up, until browned and crumbly, about 5‑6 minutes; sprinkle the flour over the meat and stir for 1 minute.
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Step 5 of 5
Gradually whisk in the milk, bring to a gentle simmer and cook 4‑5 minutes, stirring, until thickened; season with pepper and smoked paprika, then spoon over the warm biscuits.
Notes from the kitchen
For a lighter version, use turkey sausage; store leftovers in an airtight container, reheating the gravy gently to avoid separation.
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