Sausage Gravy & Biscuits Recipe
mmmmm ....Award winning ...
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Sausage Gravy
Method
Biscuits
- 1
Prepare the Biscuit Dough
Preheat your oven to 450°F (230°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add the Milk
Make a well in the center of the flour mixture and pour in the buttermilk and milk. Stir gently until the dough comes together, being careful not to overmix.
- 3
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat it to a thickness of about 1 inch. Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.
- 4
Bake the Biscuits
Bake in the preheated oven for about 12-15 minutes or until golden brown. Remove from the oven and set aside.
Sausage Gravy
- 5
Cook the Sausage
In a large skillet over medium heat, add the ground breakfast sausage. Cook until browned and fully cooked through, breaking it up with a spatula as it cooks.
- 6
Make the Roux
Once the sausage is cooked, sprinkle the tablespoon of flour over the sausage. Stir well to combine and cook for about 1-2 minutes to remove the raw flour taste.
- 7
Add Milk and Seasonings
Slowly pour in the milk, stirring continuously to prevent lumps from forming. Add salt, black pepper, red pepper flakes, garlic powder, and onion powder. Continue to stir until the gravy thickens, about 5-7 minutes.
- 8
Serve
Once the gravy has thickened to your desired consistency, remove from heat. Serve the sausage gravy over warm biscuits.