Biscuits and Gravy: The Ultimate Comfort Meal
When it comes to comfort food, few dishes hit the mark quite like biscuits and gravy. It’s the kind of meal that wraps you in a warm hug and makes everything feel a little more right in the world. And when done right — with tall, moist, flaky buttermilk biscuits and creamy perfectly seasoned sausage gravy — it’s pure breakfast bliss.
The Biscuits
I wish I could claim this buttermilk biscuit recipe as my own, but it’s the work of Sally’s Baking Addiction. These tall biscuits are so much better than store-bought and create the perfect texture to stand up to the wet gravy. Thanks to the magic of the cold butter and tangy buttermilk, they’re not only tall but tender and moist inside. The perfect compliment to the crust that forms on the outside from the high oven temperature.
Creamy Sausage Gravy with the Perfect Kick
Now, let’s talk gravy. This sausage gravy strikes the perfect balance — rich and creamy, but not too heavy. It’s made with a mix of milk and half and half, which gives it that silky-smooth texture without weighing you down. Crumbled breakfast sausage brings savory depth, while a dash of red pepper flakes and black pepper adds just the right amount of heat to wake up your taste buds.
Biscuits and Gravy
Ingredients
- 1 lb breakfast sausage
- 1/4 c flour
- 1 1/2 c 2% milk
- 1 1/2 c half and half
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
Biscuits
- 2 1/2 c flour
- 2 tbsp baking powder
- 1 tsp kosher salt
- 1/2 c salted butter (1 stick) cold, cubed
- 1 c buttermilk
- 2 tbsp buttermilk for brushing on top of biscuits
- 2 tsp honey
Instructions
- Preheat oven to 425 degrees.
- Add flour, baking powder and salt to a food processor. Pulse to mix the dry ingredients together.
- Add cold cubed butter (I put mine in the freezer after cubing for a few minutes)
- Pulse until the butter is incorporated into the dry ingredients and is the size of peas.
- Pour the flour butter mixture into a mixing bowl and create a well in the middle with your hand.
- Pour in cold buttermilk followed by the honey.
- Using a spatula, fold the mixture together. It will be shaggy.
- Pour onto a floured surface and work together with your hands. It will be shaggy and separated but will come together the more you work it. Continue kneading until it mostly holds together.
- flatten to a 3/4 inch thick rectangle then fold one side of the dough in on itself followed by the other side, like a three fold letter. Turn the dough and gently press until it's a flat rectangle again. Fold one side to the middle again followed by the other, just as if you're folding a letter to go in an envelope. Do this two more times for a total of four rounds of foling the dough in on itself.
- Flatten back to a 3/4 inch rectangle and cut the dough into 8 equal size biscuits.
- Place biscuits on a parchment lined baking sheet touching each other. They rise higher if they're touching.
- Brush the tops with buttermilk and bake for 15-20 minutes until they've risen high and are golden brown on top.
- While the biscuits bake make the gravy by breaking up sausage in a skillet over medium heat. Caramelize the meat.
- Add flour, stir and cook for 4 minutes.
- Add milk and half and half to the pan. Scrape up the brown bit from the bottom of the pan. Turn heat up to high.
- Add the seasoning and continue stirring until the gravy thickens.
- Reduce the heat once it's reached your desired thickness.
- Slice biscuits and ladle over the gravy.