A few weeks ago, I shared a recipe for buttermilk biscuits. Those biscuits gave me a craving for biscuits with sausage gravy and I’ve been thinking about it ever since. This weekend I finally made some. It was a perfect breakfast choice for the cold Fall morning.
The mother of my childhood best friend would make us sausage gravy and biscuits when we had sleepovers. This is where I first ate sausage gravy and I instantly fell I love. The buttery biscuit and peppery gravy is a fantastic combination.
Throughout the years I’d order this Southern staple at diners and restaurants on and off. A consistent problem was a serious lack of seasoning and sub-par biscuits. Light or no seasoning ruins sausage gravy and hard dense biscuits won’t soak up the wonderful gravy. I stopped ordering this out… It was always disappointing. After giving up on restaurants, I began making this classic breakfast item at home. Turns out it’s easy, fast and incredible tasting!
These biscuits are super flaky, buttery and salty. The sausage gravy is hearty and spicy. That spicy kick from the red pepper flakes, along with the sweet flavor of the sausage, are my favorite parts. The fresh chives on top lend a slight onion flavor and freshness that compliments the dish nicely and gives a nice pop of green color.
Buttermilk Biscuits with Sausage Gravy
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 stick unsalted cold butter, cubed and stick form
1/2 lb pork sausage
1/4 cup flour
1/4 cup unsalted butter
3 cups whole milk
1-2 teaspoons red pepper flakes
salt + pepper
To make the biscuits, preheat oven to 450 F.
Mix flour, baking powder, baking soda and salt together in a bowl.
Cut the butter in half. Cut one half into cubes and the other into sticks. The two different butter shapes will help make the biscuits tender and flaky.
Add the cold butter pieces to the flour mixture. Using a pastry cutter (or your hands) work the dough until the butter resembles small pea-like shapes. These will steam during baking, creating the flaky layers.
You may not need all of your buttermilk, so add 1/2 a cup at a time. Gently mix the flour and buttermilk together until just combined.
Pour the dough onto a lightly floured counter. Gently roll out the dough and fold over twice. Roll the dough until it’s about 1 1/2-2 inches thick. Using a sharp biscuit cutter, firmly press down on the dough and punch out 8 biscuits. Do not twist or turn your biscuit cutter. Cutting straight down and pulling back up will help the flaky factor.
Put biscuits on a parchment lined sheet pan. Brush buttermilk on top of the biscuits and bake for 15-20 minutes or until golden brown on top. Halfway through the bake time, turn your pan.
Cool slightly before serving.
To make the sausage gravy, preheat a medium, deep rimmed skillet over medium-high heat. Cook sausage, breaking apart with a fork, for about 5 minutes. Drain on a paper towel and set aside.
Melt the butter in the skillet, then add the flour to make a rue. Cook for 2-3 minutes or until the flour turns a little brown.Whisk in milk gradually and continuing to whisk until no lumps remain. Bring to a boil then reduce heat. Cook for 5-10 minutes or until the gravy has reached your desired consistency, stirring the entire time. Stir in sausage and season with salt, pepper and red pepper flakes. This can be made 1 day ahead of time.
Gently break apart a biscuit with your hands and lay it cut side up on a plate. Pour as much sausage gravy on as you like. Top with freshly cut chives and enjoy!