Southern Biscuits and Sausage Gravy

This traditional recipe for Southern biscuits with sausage gravy is a filling and substantial dish that’s ideal for brunch or breakfast.

Components:

Regarding the biscuits:

1. Two cups of all-purpose flour
2. One spoonful of baking powder
3. One teaspoon of salt
4. Half a teaspoon of baking soda
5. Half a cup of chilled, unsalted butter, sliced into little cubes
6. 3/4 cup of buttermilk, plus extra if necessary
7. One tablespoon of melted butter (to be used as a brush)

For the gravy with sausage:

• One pound of breakfast sausage, preferably mild or spicy, depending on your preference
• A quarter cup of all-purpose flour
• Two and a half cups of whole milk (half-and-half is also an option for a creamier texture)
• To taste, add salt and freshly ground black pepper.
• Half a teaspoon of optionally added crushed red pepper flakes for added spiciness
• 1/4 teaspoon optional garlic powder
• Freshly chopped parsley (for garnish, if desired)

Directions:

Prepare the biscuits:

• Turn the oven on to 450°F, or 230°C. Grease a baking sheet gently or line it with parchment paper.
• Combine the dry ingredients: Mix the flour, baking soda, baking powder, and salt in a big bowl.
• Cut in the butter: Mix the flour mixture with the cold cubed butter. Cut the butter into the flour with a pastry cutter, two forks, or your hands until the mixture has pea-sized chunks of butter and resembles coarse crumbs.
• Pour in some buttermilk: Using a spoon, carefully stir the dough until it just comes together after adding the buttermilk. Take care not to work the dough too much.
• Form the biscuits: Place the dough on a surface dusted with flour. Make a rectangle out of it that is about 1 inch thick. After folding the dough in half, pat it down once more. To make layers in the biscuits, repeat this procedure two or three times.
• Cut the biscuits: Press down firmly without twisting to cut out biscuits using a biscuit cutter or a drinking glass. This aids in the biscuits’ proper rising. You ought to receive roughly eight biscuits.
• Bake: Place the biscuits on the baking sheet that has been prepared. Apply a small amount of melted butter to the tops. Bake the biscuits for 10 to 12 minutes, or until they are puffy and golden brown.
• Set aside: While you make the gravy, take the biscuits out of the oven and put them aside.

Prepare the gravy with sausage:

• Cook the sausage: Crumble the sausage over medium heat in a large skillet. Cook for 5 to 7 minutes, stirring periodically, or until the sausage is browned and cooked through.
• Prepare the roux: Over the cooked sausage, sprinkle the flour and mix thoroughly. To eliminate the taste of raw flour, cook the flour for one to two minutes, stirring often.
• Pour in the milk: Pour in the milk gradually, stirring all the time to prevent lumps. Bring the mixture to a simmer and cook, stirring often, until the gravy thickens to the consistency you want, about 5 to 7 minutes.
• Add salt, black pepper, crushed red pepper flakes (if using), and garlic powder (if using) to the gravy for seasoning. If needed, adjust the seasoning by tasting it.
• Serve: Spoon a substantial amount of sausage gravy over the top of a warm biscuit that has been split in half.
• If desired, garnish with chopped parsley.

Advice:

• Make sure the butter is really cold and work with the dough as little as possible to achieve flakier biscuits.
• Gravy thickness: If the gravy is too thick, you can add a little more milk to reach your desired consistency.
• Make it spicy: For a kick, add some hot sauce to the gravy or use a spicy sausage.

Savor this Southern staple for a filling and delectable dinner!