Southern Sausage Biscuits
Fluffy buttery biscuits served with savory breakfast sausage gravy create a classic Southern dish perfect for a comforting breakfast or brunch.
Equipment
- 1 oven preheated to 425°F
- 1 bowl to mix dough
- 1 pastry cutter or use fingers to cut in butter
- 1 skillet for cooking sausage and gravy
- 1 baking sheet
- 1 round biscuit cutter
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar optional
- ½ teaspoon salt
- ½ cup cold butter cubed
- ¾ cup cold milk or buttermilk
- 1 lb breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups milk
- Salt and black pepper to taste
- Pinch of cayenne or paprika optional
Instructions
- Preheat oven to 425°F (220°C).
- Whisk together flour, baking powder, sugar, and salt in a bowl.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add cold milk and gently mix until dough just holds together.
- Turn dough onto a floured surface, pat to about ¾ inch thick, and cut biscuits with a round cutter.
- Place biscuits on a baking sheet and bake for 12–15 minutes until golden and fluffy.
- In a skillet over medium heat, cook sausage, breaking it up, until browned and cooked through; do not drain fat.
- Sprinkle flour over cooked sausage and stir to coat, cooking for 1 minute.
- Gradually pour in milk while stirring constantly to avoid lumps.
- Simmer gravy for 5–7 minutes until thickened, then season with salt, pepper, and optional cayenne or paprika.
- Split warm biscuits in half and spoon sausage gravy generously over them.
- Serve immediately while hot.
Notes
- Use cold butter and minimal mixing for extra fluffy biscuits.
- Mild, spicy, or maple sausage all work well.
- Bake biscuits ahead and reheat; gravy reheats nicely with added milk.
- Add black pepper or fresh herbs to gravy for extra flavor.