Classic Biscuits and Sausage Gravy

Classic Biscuits and Sausage Gravy ingredients

• 2.5 cups All-purpose flour
• 1 tbsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Salt
• 0.5 cup Unsalted butter
• 1 cup Buttermilk
• 1 lb Breakfast sausage (ground)
• 0.25 cup All-purpose flour
• 3 cups Whole milk
• 0.5 tsp Salt
• 0.5 tsp Black pepper

How to make Classic Biscuits and Sausage Gravy

1. Preheat oven to 425°F (220°C).
2. **For the Biscuits:** In a large bowl, whisk together 2.5 cups flour, baking powder, baking soda, and 1 tsp salt.
3. Cut the cold butter into small pieces and add to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour until it resembles coarse crumbs.
4. Make a well in the center and pour in the buttermilk. Mix with a spoon until just combined; do not overmix. The dough will be shaggy.
5. Turn the dough out onto a lightly floured surface. Gently pat or roll to about 3/4-inch thickness. Fold the dough in half, then pat or roll again. Repeat this process 2-3 times to create flaky layers.
6. Using a 2-inch biscuit cutter, cut out biscuits. Place them on a baking sheet, touching slightly if you prefer softer sides. Bake for 12-15 minutes, or until golden brown on top.
7. **For the Sausage Gravy:** While biscuits bake, cook the ground sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off most of the grease, leaving about 1-2 tablespoons.
8. Sprinkle 1/4 cup flour over the cooked sausage and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
9. Gradually whisk in the whole milk, stirring constantly to prevent lumps. Bring the gravy to a simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until thickened to your desired consistency (about 5-7 minutes).
10. Season with 0.5 tsp salt and 0.5 tsp black pepper. Taste and adjust seasonings as needed.
11. Split warm biscuits in half and generously spoon the hot sausage gravy over them. Serve immediately.

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