Flaky Buttery Sausage Gravy (Print version)

Flaky biscuits paired with savory, peppered sausage gravy for a comforting Southern morning dish.

# What You Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ Sausage Gravy

08 - 1 pound breakfast sausage, crumbled
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt
13 - Pinch of cayenne pepper, optional

# How To Make It:

01 - Set oven to 450°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Cut cold butter into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Pour in cold buttermilk and stir just until combined, avoiding overmixing.
05 - Turn dough onto a lightly floured surface, gently pat to 1-inch thickness, fold over dough 2–3 times, then pat again to 1-inch thickness.
06 - Using a 2.5-inch biscuit cutter, cut out biscuits, reshaping scraps as needed. Place biscuits close together on the prepared baking sheet.
07 - Bake in the preheated oven for 12 to 15 minutes until golden brown. Remove and let cool slightly.
08 - In a large skillet over medium heat, cook the crumbled sausage until browned and fully cooked, breaking it up with a spoon.
09 - Sprinkle flour over cooked sausage and stir for 1 to 2 minutes until absorbed.
10 - Gradually pour in milk, stirring constantly to prevent lumps, then bring to a gentle simmer.
11 - Add black pepper, salt, and cayenne pepper if using. Cook for 5 to 7 minutes until gravy thickens, stirring occasionally, and adjust seasoning to taste.
12 - Split warm biscuits and spoon hot sausage gravy generously over them. Serve immediately.

# Expert Tips:

01 -
  • These biscuits actually turn out flaky and tender instead of dense, because you're not overworking the dough like most people do.
  • The sausage gravy coats every layer of the biscuit without being heavy, and that peppery finish keeps you going back for another bite.
  • It takes less than an hour from start to finish, so you can have this on the table before anyone's really awake.
02 -
  • Biscuits require a light hand—the moment you start overworking the dough, you're developing gluten and saying goodbye to flakiness; one batch taught me this the hard way.
  • The gravy must simmer gently, not boil rapidly, or it can break and look separated or grainy; slow and steady wins every time.
  • Cutting biscuits straight down without twisting is the difference between ones that rise tall and proud versus short and dense; it's a small move with a big impact.
03 -
  • Chill your mixing bowl and even the flour if your kitchen is warm; cold everything means flakier biscuits.
  • Don't reshape scraps too many times or they'll get tough; one gentle reshape is enough.
  • Make extra biscuits and freeze the unbaked ones; they bake straight from frozen and taste just as good as fresh.
Go back