The savory sausage gravy and flaky biscuits I made for this Peppered Sausage Gravy and Biscuits recipe were just glorious. The gravy is spicy and silky and has that meaty, savory heft to it that you want out of such a breakfast.
Peppered Sausage Gravy and Biscuits
Category: Breakfast
The savory sausage gravy and flaky biscuits I made for this Peppered Sausage Gravy and Biscuits recipe were just glorious. The gravy is spicy and silky and has that meaty, savory heft to it that you want out of such a breakfast.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 2/3 cup milk
- 1/3 cup unsalted butter, softened
- 1 tablespoon unsalted butter, melted
For the Biscuits:
- 10 oz bulk pork sausage (not low fat)
- 1/4 cup + 1 tablespoon all-purpose flour
- 3 cups milk
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon ground black pepper
- pinch of salt
For the Gravy:
- Preheat oven to 450 F. Grease a large baking sheet and set aside.
- In a large bowl, stir together flour, sugar, baking powder and salt. Stir in the milk and softened butter until a crumbly dough forms. Knead until dough is smooth and elastic.
- Roll the dough out to 1/2 inch thickness and, using a circle cookie cutter, cut into 12 rounds. (My dough was just a bit too sticky to roll out so I patted mine into rounds instead of cutting.)
- Place rounds on the prepared baking sheet, brush with melted butter, and bake for 10-12 minutes. Let cool for 5 minutes before serving.
For Biscuits:
- In a large pan over medium heat,brown the sausage, breaking it up into crumbles with a wooden spoon, until cooked through, about 5 minutes.
- Use a slotted spoon to transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute.
- While whisking, pour the milk and butter into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2-3 minutes, or until desired thickness is reached.
- Stir in the sausage and season with pepper and salt.
- To serve, split each biscuit in half and divide them among plates. Top each biscuit with some gravy and serve immediately.
For the Gravy:
