Name: Gravy-Stuffed Breakfast Biscuits (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 2 cups All-Purpose Flour; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Salt; 1/2 cup Cold Butter-cut into cubes; 3/4 cup Buttermilk; 1 lb Breakfast Sausage; 1/4 cup All-Purpose Flour; 3 cups Milk; 1/2 tsp Black Pepper; 1/4 tsp Salt

Recipe tier

Fluffy biscuits filled with a savory sausage gravy – a classic Southern comfort food.

Total 45 min

Serves 6

Steps 13

Ingredients 11

Soundtrack the cook

Sunday sunshine · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Biscuits
2 cups 240 g All-Purpose Flour
1 tbsp 15 mL Baking Powder
tsp 2.5 mL Baking Soda
1 tsp 5 mL Salt
cup 113 g Cold Butter-cut into cubes
cup 177 mL Buttermilk
Sausage Gravy
1 lb 454 g Breakfast Sausage
cup 30 g All-Purpose Flour
3 cups 710 mL Milk
tsp 2.5 mL Black Pepper
tsp 1.25 mL Salt

Equipment

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Instructions

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Preheat oven to 450°F (232°C).
To make the Biscuits, whisk together the Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Buttermilk, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 1 inch thickness. Cut out biscuits using a 2-3 inch cutter.
Place biscuits on an ungreased baking sheet and bake for 12-15 minutes, or until golden brown.
While biscuits are baking, make the Sausage Gravy. Cook the Breakfast Sausage in a large skillet over medium heat, breaking it up with a spoon, until browned.
Drain off any excess grease.
Sprinkle the Flour over the cooked sausage and cook for 1 minute, stirring constantly.
Gradually whisk in the Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in the Black Pepper and Salt.
Split the warm biscuits in half and spoon the Sausage Gravy generously over the bottom half of each biscuit. Top with the other half.
Serve immediately.