Biscuits and Gravy

Tender, flaky buttermilk biscuits are split open and smothered with rich, peppery sausage gravy. The contrast between the buttery, airy biscuits and the creamy savoury sauce makes this a deeply comforting breakfast classic.

Nutrition · per serving

968kcal

28gProtein

51gCarbs

71gFat

2gFiber

2 servings

Ingredients

12 items

For the biscuits

plain flour150 g

baking powder7 g

fine salt3 g

cold unsalted butter45 g

cold buttermilk90 ml

For the sausage gravy

pork breakfast sausage, casings removed200 g

unsalted butter10 g

plain flour18 g

whole milk300 ml

double cream60 ml

freshly ground black pepper3 g

fine salt2 g

Tips

•Keep the butter and buttermilk cold for the best biscuit texture.
•Do not overmix the biscuit dough, or the biscuits can turn dense and tough.
•If the gravy thickens too much, loosen it with a splash of milk before serving.
•Serve with hot sauce or a few extra grinds of black pepper if you like a sharper finish.

Steps

1
Preheat the oven to 220°C. Line a small baking tray with baking paper. In a bowl, whisk together the plain flour, baking powder, and fine salt for the biscuits.
150 g plain flour7 g baking powder3 g fine salt
2
Cut the cold unsalted butter into the flour mixture using your fingertips or a pastry cutter until you have a coarse, crumbly texture with some pea-sized pieces of butter still visible; those pieces help the biscuits rise and turn flaky. Pour in the cold buttermilk and stir just until a shaggy dough forms.
45 g cold unsalted butter90 ml cold buttermilk
3
Turn the dough onto a lightly floured surface, pat it into a 2 cm thick rectangle, fold it in half, then pat it out again. Repeat once more for light layers, handling the dough as little as possible. Cut out 4 biscuits with a 5-6 cm cutter or divide into 4 squares. Place on the tray so the sides just touch for a better rise.
4
Bake for 12-14 minutes until well risen and golden on top. If desired, leave them 2 minutes longer for deeper colour.
5
While the biscuits bake, place the pork breakfast sausage in a frying pan over medium heat. Break it up with a spoon and cook for 5-6 minutes until browned and no pink remains. If the sausage is very lean, add the unsalted butter once it starts cooking; if it releases plenty of fat, the butter simply enriches the gravy.
200 g pork breakfast sausage, casings removed10 g unsalted butter
6
Sprinkle the plain flour over the browned sausage and stir continuously for 1 minute so the flour loses its raw taste and coats the meat evenly.
18 g plain flour
7
Gradually pour in the whole milk, stirring or whisking constantly to prevent lumps, then add the double cream, freshly ground black pepper, and fine salt. Simmer for 3-5 minutes, stirring often, until the gravy is thick enough to coat a spoon but still pourable; it will continue to thicken slightly off the heat.
300 ml whole milk60 ml double cream3 g freshly ground black pepper2 g fine salt
8
Split the hot biscuits in half and spoon the sausage gravy generously over the top. Serve immediately while the biscuits are fluffy and the gravy is hot.

Origin & History

Biscuits and gravy is a classic Southern American breakfast dish that became especially popular in the United States during the 19th century. It grew from practical, filling frontier cooking, where inexpensive flour, milk, and pork could be turned into a hearty meal. Today it remains a beloved comfort food across diners and home kitchens alike.

american breakfast sausage biscuits comfort-food classic pan-cooked baked

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Steps

Preheat the oven to 220°C. Line a small baking tray with baking paper. In a bowl, whisk together the plain flour, baking powder, and fine salt for the biscuits.

150 g plain flour7 g baking powder3 g fine salt

Cut the cold unsalted butter into the flour mixture using your fingertips or a pastry cutter until you have a coarse, crumbly texture with some pea-sized pieces of butter still visible; those pieces help the biscuits rise and turn flaky. Pour in the cold buttermilk and stir just until a shaggy dough forms.

45 g cold unsalted butter90 ml cold buttermilk

Turn the dough onto a lightly floured surface, pat it into a 2 cm thick rectangle, fold it in half, then pat it out again. Repeat once more for light layers, handling the dough as little as possible. Cut out 4 biscuits with a 5-6 cm cutter or divide into 4 squares. Place on the tray so the sides just touch for a better rise.

Bake for 12-14 minutes until well risen and golden on top. If desired, leave them 2 minutes longer for deeper colour.

While the biscuits bake, place the pork breakfast sausage in a frying pan over medium heat. Break it up with a spoon and cook for 5-6 minutes until browned and no pink remains. If the sausage is very lean, add the unsalted butter once it starts cooking; if it releases plenty of fat, the butter simply enriches the gravy.

200 g pork breakfast sausage, casings removed10 g unsalted butter

Sprinkle the plain flour over the browned sausage and stir continuously for 1 minute so the flour loses its raw taste and coats the meat evenly.

18 g plain flour

Gradually pour in the whole milk, stirring or whisking constantly to prevent lumps, then add the double cream, freshly ground black pepper, and fine salt. Simmer for 3-5 minutes, stirring often, until the gravy is thick enough to coat a spoon but still pourable; it will continue to thicken slightly off the heat.

300 ml whole milk60 ml double cream3 g freshly ground black pepper2 g fine salt

Split the hot biscuits in half and spoon the sausage gravy generously over the top. Serve immediately while the biscuits are fluffy and the gravy is hot.

Origin & History