This Southern classic pairs flaky, homemade buttermilk biscuits with a rich, savory gravy. By using chicken stock and half-and-half instead of heavy cream, the sauce remains flavorful yet surprisingly light.
Biscuits and Creamy Sausage Gravy
This Southern classic pairs flaky, homemade buttermilk biscuits with a rich, savory gravy. By using chicken stock and half-and-half instead of heavy cream, the sauce remains flavorful yet surprisingly light.
Ingredients
Equipment
Method
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Pulse flour, baking powder, paprika, salt, and butter in a food processor to fine crumbs. Add cheese and pepper, then stir in buttermilk until sticky as the dough forms.
- Pat the dough on a floured surface to 1 1/4 inch thick. Cut rounds, re-rolling scraps as needed.
- Brush biscuits with egg wash. Bake 10-12 minutes until golden. Cool on a rack.
- For the gravy, fry crumbled sausage meat in oil until brown. Stir in flour, then gradually whisk in stock. Add half-and-half and simmer 5 minutes until thickened. Serve over warm biscuits.