Classic Homestyle Biscuits and Sausage Gravy for a Hearty Breakfast

Embrace a comforting breakfast tradition with this exquisite recipe for flaky buttermilk biscuits crowned with a rich, savory sausage gravy. This dish transforms simple ingredients into a deeply satisfying meal, perfect for leisurely weekend mornings or a nourishing start to any day. Our detailed guide ensures you achieve light, tender biscuits and a perfectly creamy gravy every time, turning your kitchen into a beacon of warmth and flavor.

Ingredients

• 2 cups (240g) all-purpose flour, unbleached
• 1 tbsp (15g) baking powder, aluminum-free
• ½ tsp (2.5g) baking soda
• ½ cup (113g) unsalted butter, very cold and cubed
• ¾ cup (180ml) cold buttermilk, full-fat
• ½ tsp (3g) fine sea salt
• 1 tsp (4g) granulated sugar
• 1 lb (450g) lean ground turkey breakfast sausage
• ¼ cup (30g) all-purpose flour
• 3 cups (720ml) whole milk or 2% milk, warmed slightly
• ½ tsp (3g) fine sea salt
• ¼ tsp (1g) freshly ground black pepper
• Pinch of cayenne pepper, optional

Instructions

1. Begin by preheating your oven to 425°F (220°C) and lining a standard baking sheet with parchment paper; this ensures even baking and prevents sticking.
2. In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined. This distributes the leavening agents evenly for optimal rise.
3. Incorporate the very cold, cubed unsalted butter into the dry mixture using a pastry blender or your fingertips, working quickly to avoid melting. Continue until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible; these pockets create steam for flakiness.
4. Pour in the cold buttermilk, mixing gently with a spoon or your hands until just combined into a shaggy dough. Avoid overmixing, as this develops gluten, which can result in tough biscuits; a few dry streaks are acceptable.
5. Transfer the biscuit dough onto a lightly floured surface. Gently pat it out to a uniform 1-inch (2.5 cm) thickness. Using a 2-3 inch round biscuit cutter, press straight down without twisting to cut out individual biscuits. For enhanced flakiness, gently fold the dough in half once or twice before the final patting and cutting.
6. Arrange the cut biscuits on the prepared baking sheet. For soft, pillowy sides, place them close enough to touch slightly; for crisper edges, space them about 1 inch apart. Bake for 12-15 minutes, or until the tops are golden brown and they have risen beautifully.
7. As the biscuits bake, begin preparing the gravy. In a large, heavy-bottomed skillet, cook the ground turkey breakfast sausage over medium heat, breaking it apart with a spoon as it browns, until no pink remains, typically 5-7 minutes.
8. Once the sausage is thoroughly cooked, carefully drain any excessive rendered grease, leaving approximately 2 tablespoons (30ml) of flavorful drippings in the pan. This fat is essential for creating a rich roux base.
9. Sprinkle the ¼ cup of all-purpose flour evenly over the cooked sausage and drippings. Stir constantly with a whisk or wooden spoon for 1-2 minutes, allowing the flour to cook out its raw taste and form a light golden roux with the fat.
10. Gradually whisk in the milk, beginning with a small splash to create a smooth paste with the roux, then slowly incorporating the remaining milk. Continue stirring continuously over medium heat until the gravy thickens to a spoonable consistency and gently simmers, which typically takes 5-8 minutes.
11. Season the simmering gravy generously with the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the optional pinch of cayenne pepper. Taste and adjust seasonings as needed. Simmer gently for another 2-3 minutes, stirring frequently, until the gravy reaches your preferred velvety consistency. If it’s too thick, add a tablespoon or two of milk; if too thin, simmer for a bit longer.

Cook’s Notes

• For extra light biscuits, ensure all your dairy ingredients (butter and buttermilk) are as cold as possible. This prevents the butter from melting too soon, creating steam pockets for maximum rise.
• Do not overmix the biscuit dough; a light hand is key. Overmixing develops gluten, leading to tough, dense biscuits instead of light and airy ones.
• When cutting biscuits, press straight down with your cutter. Twisting can seal the edges, inhibiting the biscuit’s ability to rise to its full potential.

How To Serve

• Serve hot biscuits immediately, split open and generously smothered with the warm, creamy sausage gravy.
• For a complete brunch spread, pair with scrambled eggs, crispy bacon or extra sausage links, and a side of fresh fruit.
• A sprinkle of fresh chopped parsley or chives adds a lovely pop of color and herbaceous freshness to the finished dish.

Keep & Reheat

• Biscuits are best enjoyed fresh, but leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a warm oven or microwave.
• Sausage gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat on the stovetop, adding a splash of milk or water if it has thickened too much.
• Freezing is not recommended for assembled biscuits and gravy as the texture of both components can degrade significantly upon thawing.

Yield: 8 servings. Prep time: 28 minutes. Cook time: 33 minutes. Total time: 1 hour.

FAQs

How do I get my biscuits really flaky?

The key to flaky biscuits is using very cold butter and buttermilk. The cold butter creates steam pockets as it melts in the oven, forming those desirable flaky layers. Avoid overworking the dough, which can melt the butter prematurely.

My gravy is too thick/thin. How can I fix it?

If your gravy is too thick, gradually whisk in a tablespoon or two of warm milk until it reaches your desired consistency. If it’s too thin, simmer it gently for a few extra minutes, stirring frequently, allowing it to reduce and thicken.

Can I use a different type of sausage?

Absolutely! While ground turkey breakfast sausage offers a lighter option, you can easily substitute it with pork breakfast sausage for a richer, more traditional flavor. Adjust seasoning as needed.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with regular milk (dairy or non-dairy) to the ¾ cup line. Let it sit for 5-10 minutes until it slightly curdles before using.

Can I make the biscuits ahead of time?

You can prepare the biscuit dough, cut out the biscuits, and then freeze them raw on a baking sheet until solid. Transfer to an airtight freezer bag and bake from frozen, adding a few extra minutes to the baking time, or refrigerate the cut biscuits on a parchment-lined tray for up to 12 hours before baking.

Why is it important not to twist the biscuit cutter?

Twisting the biscuit cutter can seal the edges of the dough, preventing the biscuits from rising properly and forming distinct layers. Always press straight down and lift straight up for the best rise and texture.

What gives the gravy its creamy texture?

The creamy texture of the gravy comes from creating a roux (a mixture of flour and the sausage drippings) and then slowly whisking in milk. The flour acts as a thickening agent, creating a smooth, velvety sauce as it cooks with the milk.

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