Entree: United States – Deep South – Biscuits and Gravy (Creamy peppered sausage gravy served over flaky buttermilk biscuits)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- Biscuits:
- 2 cups (240 g) all-purpose flour
- 1 tbsp (14 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (6 g) kosher salt
- 6 tbsp (85 g) unsalted butter, chilled, cubed
- 3/4 cup (180 ml) buttermilk
- 2 tbsp (30 ml) cold whole milk (optional, for brushing)
- Sausage gravy:
- 1 lb (454 g) pork breakfast sausage, removed from casing and crumbled
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to finish
- 1/2 tsp (2.5 g) kosher salt, or to taste
- Pinch of ground cayenne (optional)

Instructions

1. Make the biscuits: Preheat oven to 450°F (230°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut in the chilled butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Stir in buttermilk until dough just comes together; do not overmix. Turn out onto lightly floured surface, fold gently 3–4 times, pat to about 1-inch (2.5 cm) thickness.
4. Cut biscuits with a 2.5–3 inch (6–7.5 cm) round cutter and place on a baking sheet close together for soft sides or spaced for crispier sides. Brush tops with cold milk if desired.
5. Bake 12–15 minutes until golden brown. Keep warm while making gravy.
6. Make the gravy: In a large skillet over medium heat, brown the crumbled pork sausage, breaking it into small pieces, until no pink remains and fat is rendered, about 6–8 minutes.
7. Sprinkle the flour over the sausage and cook, stirring, 1–2 minutes to remove the raw flour taste.
8. Gradually whisk in the milk, scraping up browned bits, and bring to a gentle simmer. Cook until the gravy thickens, about 5–7 minutes.
9. Season with black pepper, salt, and a pinch of cayenne if using. Adjust thickness with more milk as needed.
10. To serve: split biscuits and ladle generous portions of hot sausage gravy over the biscuits. Finish with an extra grind of black pepper.