Classic Homemade Sausage Gravy with Buttermilk Biscuits
Ingredients
Gravy
- 1 pound breakfast sausage
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2-1/2 cups milk
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- Fresh sage finely chopped, for garnish
Biscuits
- 1/2 cup unsalted butter, must be cold
- 2 cups all-purpose flour, plus more for flouring your work surface
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoons salt
- 1 cup cold buttermilk
- 1 tablespoon melted butter, for brushing on top of the baked biscuits
Preparation
Gravy
Cook breakfast sausage in a skillet over medium heat until browned and crumbled
Add unsalted butter and stir to melt
Stir in flour and cook for 1 minute to form a roux
Gradually whisk in milk until smooth
Cook, stirring frequently, until gravy thickens
Season with black pepper, salt, garlic powder, and paprika
Remove from heat
Biscuits
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper
Whisk together flour, sugar, baking powder, and salt in a large bowl
Cut cold butter into the flour mixture until it resembles coarse crumbs
Stir in cold buttermilk just until dough comes together
Turn dough onto a floured surface and gently knead a few times
Pat dough to 1-inch thickness and cut with a biscuit cutter
Place biscuits on baking sheet and bake for 12 to 15 minutes until golden brown
Brush baked biscuits with melted butter
Serving
Spoon warm sausage gravy over split biscuits
Garnish with fresh sage
