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Hearty Southern Biscuits and Gravy

Two fluffy biscuits smothered in rich sausage gravy, served on a white plate, highlighting the texture of the biscuits and gravy.
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Make a classic, indulgent Southern breakfast with buttery biscuits smothered in rich sausage gravy. This recipe is perfect for a special holiday brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold milk, plus more if needed
  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Prepare the biscuits: In a large bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add the 3/4 cup of cold milk all at once. Stir just until the dough comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  5. Cut out biscuits using a biscuit cutter. Place the cut biscuits close together on an ungreased baking sheet.
  6. Bake the biscuits at 425 degrees Fahrenheit for 12 to 15 minutes, or until golden brown.
  7. Prepare the gravy: While biscuits bake, cook the sausage in a large skillet over medium heat, breaking it up with a spoon until fully browned.
  8. Drain off all but about 1/4 cup of the rendered sausage fat.
  9. Sprinkle the 1/4 cup of flour over the sausage and fat. Stir constantly and cook for 1 minute. This creates the roux.
  10. Gradually whisk in the 2 cups of whole milk until the mixture is smooth.
  11. Bring the gravy to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  12. Stir in the black pepper and salt to taste.
  13. Split the warm biscuits in half. Place two halves on each plate and spoon a generous amount of sausage gravy over the top.

Notes

  • For flakier biscuits, use a metal biscuit cutter and press straight down without twisting.
  • If your gravy is too thick, add a splash more milk until you reach your desired consistency.
  • This recipe makes a high-CPC recipe for a holiday brunch.

Nutrition

Find it online: https://cookingbyfelix.com/biscuits-and-gravy-recipe-holiday-brunch/