Ingredients for Biscuits
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional but recommended for a balanced flavor)
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- Extra flour for dusting
Instructions for Biscuits
- Prepare your oven
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. - Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. - Cut in the butter
Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, quickly work the butter into the flour until it resembles coarse crumbs. The key to fluffy biscuits is keeping the butter cold—this creates steam pockets as they bake. - Add buttermilk
Pour in the cold buttermilk and gently mix until the dough comes together. Do not overmix or the biscuits may become dense. - Shape the dough
Turn the dough out onto a floured surface and gently pat it into a rectangle about 2–3 cm thick. Fold it over itself 3–4 times to create layers. - Cut the biscuits
Use a round cutter or a glass dipped in flour to cut out biscuits and place them on the baking sheet. Press the scraps together lightly to cut remaining biscuits. - Bake
Bake for 12–15 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly.
These biscuits freeze well and can also be reheated in the oven for a few minutes before serving.
Classic Creamy Sausage Gravy
The gravy is rich, flavorful, and loaded with seasoned sausage. The texture should be thick enough to coat the back of a spoon without being overly heavy. This recipe produces a silky gravy perfect for spooning over warm biscuits.
Ingredients for Sausage Gravy
- 500 g breakfast sausage (mild or spicy, depending on preference)
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional)
Instructions for Sausage Gravy
- Cook the sausage
In a large deep pan, cook the sausage over medium heat. Break it into small crumbles while stirring gently. Cook until fully browned. - Add butter
Once the sausage is cooked, add the butter to the pan. Allow it to melt completely and mix it with the sausage. - Add flour
Sprinkle the flour evenly over the sausage and stir well. Cook the flour for 2 minutes to remove its raw taste. - Slowly add the milk
Pour in the milk gradually while stirring continuously. This helps prevent lumps and ensures a smooth gravy. - Season the gravy
Add black pepper, salt, garlic powder, and paprika. Adjust seasoning to taste. - Simmer
Allow the gravy to simmer for 5–10 minutes, stirring often, until it thickens to your preferred consistency.
If the gravy becomes too thick, simply add a splash of extra milk. If too thin, let it simmer longer.
Serving the Dish
To serve biscuits and gravy, split a warm biscuit in half and place it on a plate. Spoon a generous amount of hot sausage gravy over the top, allowing it to soak into the biscuit layers. Some people enjoy adding a sprinkle of black pepper on top for extra flavor.
This dish is perfect for breakfast but also makes a highly satisfying lunch or dinner. Pair it with scrambled eggs, crispy bacon, or roasted potatoes for a complete meal.
Storage Tips
- Refrigerate gravy: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk.
- Freeze biscuits: Freeze baked biscuits for up to 2 months. Reheat at 180°C (350°F) for 5–8 minutes.
- Do not freeze gravy – Milk-based sauces tend to separate.