Ingredients
For the Biscuits
- 2½ cups all-purpose flour, plus more for dusting
- 8 tablespoons (1 stick) unsalted butter, cubed and very cold
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup cold buttermilk, plus more for brushing
For the Sausage Gravy
- 1 pound ground breakfast sausage
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour, plus more for dusting
- 2½ to 3 cups whole milk
- ¼ teaspoon garlic powder
- ½ teaspoon fine sea salt
- Pinch of ground nutmeg
- Pinch of paprika
- Freshly cracked black pepper, to taste
- Minced fresh chives, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper to prepare for baking the biscuits.
- Make the Biscuit Dough: In a food processor, combine 2½ cups flour and the very cold cubed butter. Pulse 8 to 10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
- Add Leavening and Liquid: Add the baking powder, baking soda, and salt to the flour mixture in the processor and pulse 2 to 3 times to combine. Pour in the cold buttermilk and pulse about 8 times just until the dough begins to come together. Avoid overmixing to keep biscuits tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently press the dough into a 1-inch-thick rectangle, approximately 6 by 10 inches. Fold the dough into thirds like a letter, then press down again to 1-inch thickness. Repeat this folding and pressing once more to create layers.
- Cut the Biscuits: Using a 2½-inch round biscuit cutter, cut straight down into the dough without twisting to preserve layers. Gather scraps, gently press together, and cut remaining biscuits until you have 10 total. Alternatively, cut into rectangular shapes if desired.
- Bake the Biscuits: Place the cut biscuits on the prepared baking sheet, brush the tops with buttermilk for a light glaze, and bake for 14 to 16 minutes or until golden brown and cooked through. Let cool slightly before serving.
- Prepare the Sausage: While the biscuits bake, heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8 to 10 minutes.
- Create the Gravy Base: Reduce heat to medium-low and add 2 tablespoons of unsalted butter to the skillet with the sausage. Stir until melted, then sprinkle ⅓ cup flour evenly over the sausage and butter. Stir constantly for about 1 minute to cook out the raw flour taste and form a roux.
- Make the Gravy: Slowly whisk in 2½ cups of whole milk while stirring to avoid lumps. Increase heat to medium and bring the mixture to a simmer. Continue stirring frequently until the gravy thickens, approximately 8 to 10 minutes. Add additional milk ¼ cup at a time if the gravy becomes too thick.
- Season the Gravy: Stir in garlic powder, salt, nutmeg, and paprika. Adjust seasoning with freshly cracked black pepper to taste, ensuring a balanced and flavorful gravy.
- Serve: Split the warm biscuits in half and place on plates. Spoon the hot sausage gravy generously over each biscuit. Garnish with minced fresh chives if desired, and serve immediately for a comforting and satisfying meal.
Notes
- Use very cold butter for flaky biscuit layers.
- Do not twist the biscuit cutter to ensure biscuits rise evenly.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Adjust milk amount in gravy to achieve your preferred thickness.
- Fresh chives add a nice color and mild onion flavor but are optional.
- Make sure to brown the sausage well for maximum flavor in the gravy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
