My husband’s favorite breakfast dish is Biscuits and Sausage Gravy.
But since I’m not a morning person, he thought I would never make them for him. Well I showed him!
This past week, I made southern biscuits and gravy for dinner! The made from scratch biscuits are so light and fluffy and soaked up all of that delicious maple sausage gravy.
I know you’re tempted to buy the premade biscuits at the store, but I promise you that this recipe is SO much better than those!
Southern Style Biscuits and Gravy
Ingredients
Biscuit Ingredients
- 2 cups all-purpose flour 250g
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 6 Tablespoons unsalted butter very cold cut into cubes
- ¾ cup milk or buttermilk
Gravy Ingredients
- 1 12 ounce package maple flavored sausage
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk or buttermilk
- salt and pepper to taste
Instructions
Biscuits Instructions
- For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
- Preheat oven to 425 degrees and line a cookie sheet with nonstick parchment paper. Set aside.
- In a food processor, combine flour, baking powder, sugar, and salt in a large bowl and mix well. Pulse 3 or 4 times to combine.
- Add butter to food processor. Pulse 6-8 times or until the mixture is resembles coarse crumbs.
- Add milk to the food processor and pulse 6-8 times or until the mixture starts coming away from the sides of the bowl.
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
- Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
- Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
- Bake on 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Gravy Directions
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Video
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