Directions
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt for the biscuits.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in the cold buttermilk until the dough just comes together. Avoid overmixing.
- Turn the dough onto a floured surface and gently knead 3–4 times. Pat it into a 2 cm (¾ inch) thick rectangle.
- Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet. Bake for 12–15 minutes, until golden brown.
- While the biscuits bake, cook the sausage in a large skillet over medium heat until browned and cooked through.
- Sprinkle the flour over the cooked sausage and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, ensuring the mixture is smooth. Simmer for 5–7 minutes until the gravy thickens. Season with salt, pepper, and red pepper flakes, if using.
- Split the warm biscuits and ladle the sausage gravy generously over the top. Serve immediately.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- Cheesy Biscuits: Add 50 g (½ cup) shredded cheddar to the biscuit dough for extra richness.
- Spicy Gravy: Include ½ tsp cayenne pepper or hot sauce for a kick.
- Turkey Sausage: Substitute pork sausage with turkey sausage for a leaner option.
- Herb-Infused Biscuits: Add 1 tbsp chopped fresh chives or rosemary to the dough.
Serving Suggestions
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