Fluffy Buttermilk Biscuits with Sausage Gravy -

There’s something undeniably comforting about a plate of fluffy buttermilk biscuits smothered in savory sausage gravy. This dish evokes memories of cozy mornings spent in the kitchen, where the aroma of freshly baked biscuits wafts through the air, mingling with the rich scent of succulent sausage. It’s a culinary experience that brings people together, making it the perfect recipe for a leisurely weekend brunch or a heartwarming breakfast during the week.

Fluffy Buttermilk Biscuits with Sausage Gravy

Indulge in the comforting delight of fluffy buttermilk biscuits topped with savory sausage gravy. This classic dish, rooted in Southern cuisine, is perfect for cozy weekend brunches or hearty weekday breakfasts. With simple ingredients and straightforward steps, you can create light, flaky biscuits that pair beautifully with rich, creamy gravy. Experience the nostalgic warmth of home-cooked meals that bring loved ones together. Dive into this delicious recipe and savor each bite!

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Ingredients

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup cold buttermilk

1 tablespoon honey (optional, for a hint of sweetness)

For the Sausage Gravy:

1 pound breakfast sausage (bulk or casings removed)

1/4 cup all-purpose flour

3 cups whole milk

1 teaspoon black pepper (adjust to taste)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon cayenne pepper (optional, for heat)

Fresh parsley or chives, chopped (for garnish)

Instructions

Make the Biscuits:

- Preheat your oven to 450°F (232°C) and prepare a baking sheet by lining it with parchment paper.

- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, mix the butter into the flour until the mixture resembles coarse crumbs, with some larger pieces remaining for flaky texture.

- Make a well in the center of the mixture and pour in the cold buttermilk and honey (if using). Gently stir with a spoon until just incorporated; it's important not to overmix, so a few lumps are completely fine.

- Transfer the dough to a floured surface and gently knead it 4-5 times until it comes together. Form the dough into a rectangle approximately ¾ inch thick.

- Using a 2-inch round cutter, cut out the biscuits with a straight up-and-down motion to retain the dough's height. Place the biscuits on the prepared baking sheet. Gather the scraps, re-roll, and cut additional biscuits.

- Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.

Prepare the Sausage Gravy:

- While the biscuits are baking, heat a large skillet over medium heat. Add the breakfast sausage and break it apart with a spatula. Cook for 5-7 minutes until browned and crumbly.

- Once the sausage is nicely browned, sprinkle the 1/4 cup of flour over it, stirring to coat the sausage evenly. Continue to cook for another minute to remove the raw flour taste.

- Slowly whisk in the whole milk, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes. If your gravy becomes too thick for your liking, add a splash more milk to adjust the consistency.

- Season the gravy generously with black pepper, salt, and cayenne pepper (if using to add heat). Taste and adjust the seasonings as desired.

Serve:

- Once the biscuits are baked, remove them from the oven and let them cool for a few minutes. Split each biscuit in half and generously ladle the warm sausage gravy over the top.

- For an extra touch of freshness, garnish with chopped parsley or chives before serving. Enjoy this hearty dish hot for a delightful breakfast or brunch!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 8