Go Back
–+ servings
Biscuits and Creamy Sausage Gravy

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • Biscuits: 2 cups self-rising flour plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp smoked paprika or ancho chile powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter chilled
  • 3/4 cup coarsely grated sharp cheese
  • freshly ground black pepper
  • 1 cup buttermilk
  • 1 egg beaten with 1 tbsp cold water
  • For the sausage gravy:
  • 1 tbsp peanut or sunflower oil for frying
  • about 9oz 250g spicy gourmet sausages
  • 1 tbsp all-purpose flour
  • 1 cup hot good-quality chicken stock
  • 1/2 cup half-and-half

Equipment

  • Food processor
  • Baking sheet
  • Wire rack
  • Heavy-based frying pan
  • Biscuit cutter (2 1/2 in / 6cm)

Method
 

Instructions
  1. 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.
  2. Pat the dough on a floured surface to 1 1/4 inch thick. Cut rounds, re-rolling scraps as needed.
  3. Brush biscuits with egg wash. Bake 10-12 minutes until golden. Cool on a rack.
  4. 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.

Tried this recipe?

Let us know how it was!