Country Style Biscuits and Sausage Gravy (from scratch!)
A classic, American country-style breakfast especially in the south & midwest. Sausage gravy is a creamy gravy made with milk and chunks of sage-flavored 'breakfast sausage.' It's almost always eaten spooned over hot drop biscuits. Not the healthiest meal ever, but oh-so-delicious :D Use store-bought sausage or make your own with the ingredients below! Makes 8-10 biscuits and 4 portions gravy.
Background: My grandma and second mom made this for breakfast a couple times a month. You can find extra-greasy versions in diners and trucks stops all over the place in the US (though, the taste is questionable), but homemade is definitely the way to go!
- - BREAKFAST SAUSAGE - (use store bought or make your own below)
- Fatty ground pork (200-225 g | 1/2 lb)
- Salt (1/2 teaspoon)
- Black Pepper (1/4 teaspoon)
- Sage, fresh or dried (1 tsp fresh OR 1/2 tsp dried )
- Cayenne or red chili pepper (a pinch or two)
- Nutmeg (optional) (a pinch or two)
- - BISCUITS -
- Flour (300 g (about 2.5 US cups))
- Baking powder (1 Tablespoon)
- Baking soda (1/8 teaspoon)
- Sugar (1 teaspoon)
- Salt (1/4 teaspoon)
- Buttermilk (or sub. 225 ml Milk + 1 Tbsp lemon juice/vinegar - see step 3) (240 ml (1 cup))
- Shortening OR Butter, chilled (60 g (5 Tbsp))
- Melted butter (1 Tbsp)
- - GRAVY -
- Whole Milk (240 ml (1 US cup))
- Breakfast Sausage (from above or store bought) (200~225g (1/2 lb))
- Flour (1 Tablespoon)
- Butter (up to 1 Tablespoon if needed)
- Salt & Pepper (to taste)
Ingredients for sausage! Adjust cayenne pepper to desired spice level. Nutmeg is optional.
Mix together all spices and salt with pork. Use a fork and don't mash too much. Let sit for a few hours if possible.
Ingredients! You can use butter or lard in place of shortening.
If you can't get buttermilk, mix 225 ml whole milk + 1 Tablespoon lemon juice or vinegar (apple cider or rice) + a couple pinches salt. Let sit for 30 minutes.
Mix flour with baking soda, baking powder, salt and sugar.
Cut in chilled shortening/butter using two forks, or massage in with hands, until it forms pea-size lumps.
It will look something like this.
Slowly add the buttermilk and mix roughly with a fork. Be careful not to knead it.
Mix until the dough sticks together in a big lump.
Line a baking pan with wax paper, etc. Using a spoon, scoop out chunks of biscuit dough and just drop it on the pan. Leave a little space in between biscuits.
Preheat oven to 425/220. Bake for 15-16 min until golden brown.
Remove from oven and brush with melted butter. Let sit for 2-3 min on the pan.
While biscuits are baking, prepare the gravy!
Heat a frying pan on medium and fry the sausage until browned. Crumble it up into chunks as you're frying.
Remove browned sausage, leaving the fat in the pan. Add 1 Tablespoon flour to the pan and 1 Tablespoon butter if there isn't much oil from the sausage.
Saute the flour and fat/butter for 2-3 minutes, stirring constantly.
Slowly pour in about 1 cup of milk.
Bring the milk to a simmer on medium. Stir frequently to prevent burning.
Add the browned sausage and simmer for about 3 minutes until the gravy thickens. Stir frequently.
Add more milk if it's too thick. Add salt and pepper to taste (I added about 1/4 tsp each).
Serve with hot biscuits. There's a couple ways to eat:
- You can break up the biscuits and pour gravy over top
- Slice the biscuit and half and pour over gravy
- Or just leave the biscuits whole and pour over top!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.