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Southern Bliss: Biscuits and Sausage Gravy

Get ready to savor the taste of Southern comfort with this mouthwatering homemade biscuits and sausage gravy recipe crafted from simple pantry ingredients. Perfect for a weekend breakfast treat!
3
35 min
TOTAL TIME
529
CALORIES
$0.87
PER SERVING
Southern Bliss: Biscuits and Sausage Gravy
Ingredients
BISCUITS
8 SERVINGS
All Purpose Flour
2 cups all purpose flour
Salt
1 tsp salt
Granulated Sugar
1 tbsp granulated sugar
Baking Powder
1 tbsp baking powder
Buttermilk
1 cup buttermilk
cold
Unsalted Butter
1/2 cup unsalted butter
cold and cut into small cubes
GRAVY
All-purpose Flour
3 tbsp all-purpose flour
Red Pepper Flakes
1/4 tsp red pepper flakes
Black Pepper
1/4 tsp black pepper
Pork Sausage
1 lb pork sausage
Half & Half
2 1/2 cups half & half
Dried Thyme
1/4 tsp dried thyme
Unsalted Butter
1 tbsp unsalted butter
Dried Rosemary
1/4 tsp dried rosemary
crushed
Directions
BISCUITS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3
Using a pastry blender or your fingers, cut in cold butter cubes until the mixture resembles coarse crumbs.
4
Gradually stir in buttermilk to form a soft dough.
5
Drop the dough onto the prepared baking sheet in 8 equal portions, spaced 2 inches apart.
6
Bake for 12-15 minutes or until golden brown. Remove from oven and set aside.
GRAVY
7
In a large saucepan, brown the pork sausage. Use a paper towel to blot out most of the grease from the pan.
8
Add flour, butter, and half & half to the saucepan.
9
Cook on medium-low heat, stirring often, for 5-7 minutes until the mixture has thickened.
10
Stir in thyme, rosemary, red pepper flakes, and crushed black pepper.
11
Serve the sausage gravy over warm biscuits.
Health Info
Macros
33g
CARBS
37g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why are my biscuits hard?
How do I get my biscuits to rise and be flaky?
Can I use oil instead of butter in my biscuits?
Can I use water instead of milk in my biscuits?
Why didn't my biscuits brown?
Can I add cheese to my biscuit dough?
Why does my biscuit taste bland?
How do I make biscuits without baking powder?
Why are my biscuits dense?
Can I use self-raising flour for biscuits?