American
👍 Beginner Friendly
1h 5measy
AmericanBrunch
Recipe Story
origins & traditionsThis iconic Southern comfort dish combines tender, flaky buttermilk biscuits with rich, savory sausage gravy for the ultimate brunch experience. The biscuits are made from scratch using cold butter and buttermilk to create layers of flaky goodness, while the gravy features browned sausage in a creamy milk-based sauce seasoned with black pepper and sage. This hearty dish has been a staple of Southern cuisine for generations, often served at family gatherings and Sunday brunches. The combination of textures and flavors creates a satisfying meal that keeps everyone coming back for seconds. Perfect for feeding a crowd or enjoying a leisurely weekend morning, this recipe delivers authentic Southern hospitality on a plate. The biscuits can be made ahead and frozen, while the gravy comes together quickly for an impressive yet accessible brunch option.
Instructions
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Preheat oven to 450°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Cut cold butter into small cubes and work into flour mixture with your fingers until it resembles coarse crumbs.
Make a well in the center and pour in cold buttermilk, stirring just until dough comes together.
Turn dough onto floured surface and gently pat to 1-inch thickness.
Cut out biscuits using a round cutter and place on prepared baking sheet.
Brush tops with melted butter and bake for 12-15 minutes until golden brown.
While biscuits bake, cook Italian sausage in a large skillet over medium-high heat, breaking into crumbles.
Once browned, sprinkle flour over sausage and stir for 1 minute.
Gradually add milk while stirring constantly to prevent lumps.
Add black pepper, sage, and salt to taste.
Simmer gravy for 5-7 minutes until thickened, stirring frequently.
Split warm biscuits in half and ladle generous amounts of sausage gravy over top.
Serve immediately while hot.
Southern Biscuits and Sausage Gravy
4.2 (82)
Fluffy buttermilk biscuits smothered in creamy country sausage gravy make this classic Southern comfort food perfect for a hearty weekend brunch that will satisfy the whole family.
medium
45 min
6 servings
Ingredients
0 of 10 checked
Biscuits
- 2 1/2 cups flour, sifted
- 6 tablespoons butter, cold and cubed
- 1 cups milk, cold
- 1 teaspoons salt
- 2 tablespoons butter, melted
Gravy
- 454 grams italian-sausage, casings removed
- 1/3 cups flour
- 3 cups milk, whole milk recommended
- 1 1/2 teaspoons black-pepper, freshly ground
- 1 teaspoons sage, dried
Chef Tips
expert advice•For extra flaky biscuits, keep all ingredients as cold as possible and avoid overworking the dough.
•The butter should remain in visible pieces throughout the dough.
•If you prefer a spicier gravy, use hot Italian sausage or add a pinch of cayenne pepper.
•The gravy should be thick enough to coat the back of a spoon but still pourable - adjust consistency with additional milk if needed.
•Fresh sage works wonderfully in this recipe, but dried sage is traditional and equally delicious.
•For a lighter version, you can use turkey sausage and low-fat milk, though the gravy will be slightly less rich.
•These biscuits are also excellent served with butter and jam for those who prefer a sweeter option.
•Leftover biscuits can be used for sandwiches the next day.
