Southern-Style Biscuit and Sausage Gravy Breakfast

Let’s make it

1. 1

   Biscuits

   Preheat oven to 450°F (230°C). In a large bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and 1 teaspoon salt for the biscuits.

2. 2

   Biscuits

   Cut cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs with pea-sized pieces of butter.

3. 3

   Biscuits

   Gradually pour in chilled buttermilk and stir until a soft dough forms. Do not overmix; dough should be slightly sticky but workable.

4. 4

   Biscuits

   Turn dough onto a floured surface. Gently pat to about 3/4 inch thick. Fold dough over itself 2-3 times to build layers, then pat again to 3/4 inch thickness.

5. 5

   Biscuits

   Using a 2 1/2-inch biscuit cutter, cut out biscuits. Place on an ungreased baking sheet, close but not touching. Bake for 12-15 minutes or until golden brown.

6. 6

   Gravy

   While biscuits bake, heat a large skillet over medium heat. Add ground pork sausage, breaking apart with a spoon. Cook until browned and cooked through, about 7-8 minutes.

7. 7

   Gravy

   Sprinkle 1/4 cup flour over cooked sausage and stir well to coat meat. Cook for 1-2 minutes to remove raw flour taste.

8. 8

   Gravy

   Gradually whisk in 2 cups milk, stirring constantly to prevent lumps. Bring gravy to simmer and cook until it thickens, about 5 minutes. Add more milk if needed for desired consistency.

9. 9

   Gravy

   Season gravy with 1 teaspoon black pepper and 1/2 teaspoon salt, adjusting to taste. Keep warm on low heat until biscuits are ready.

10. 10

    Serving

    Split warm biscuits in half. Spoon generous amounts of sausage gravy over each biscuit half. Add hot sauce to taste if desired and serve immediately.