Ingredients
Equipment
Method
- In a large skillet, melt the butter over medium heat until bubbling.
- Sprinkle in the flour for the gravy and whisk thoroughly until smooth with no lumps to form a roux.
- Gradually pour in the milk while stirring constantly. Continue stirring as the mixture thickens into a velvety gravy.
- Fold in the pre-cooked ground sausage and season generously with salt and pepper. Allow to simmer while preparing the biscuits.
- Preheat oven to 450°F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the biscuits.
- Cut in the shortening using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir just until the dough comes together, being careful not to overmix.
- Turn the dough onto a floured surface and gently roll it out to about 1/2-inch thickness.
- Cut the dough into rounds and place on a baking sheet.
- Bake for about 12 minutes, or until golden brown on top.
- Split the hot biscuits and ladle the sausage gravy over them to serve.
Nutrition
Notes
For the best flavor, use a high-quality breakfast sausage with some fat content. If your gravy becomes too thick as it cools, simply thin it with a splash of milk. No buttermilk? Make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Don't skimp on the black pepper—it's essential for authentic sausage gravy flavor.
Leftovers can be stored separately (gravy and biscuits) in airtight containers in the refrigerator for up to 3 days. Reheat the gravy on the stovetop with a little extra milk, and warm biscuits in a 300°F oven for 5-7 minutes.