BUTTERY SOUTHERN BISCUITS & SAUSAGE GRAVY — PURE COMFORT ON A PLATE

Preheat oven to 425°F (220°C).

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

Slowly add buttermilk, stirring just until dough comes together (don’t overmix!).

Turn dough onto a floured surface, gently pat to about 1-inch thick, and fold it over itself 2–3 times for flaky layers.

Cut with a biscuit cutter and place on a baking sheet.

Bake 12–15 minutes until golden brown. Brush tops with melted butter while warm. 

In a large skillet over medium heat, cook sausage until browned and fully cooked.

Do NOT drain all the grease — that’s flavor!

Sprinkle flour over the cooked sausage and stir well. Cook for 1–2 minutes to remove raw flour taste.

Slowly pour in milk while stirring constantly.

Simmer until thick and creamy (about 5–7 minutes).

Season with black pepper, salt, and red pepper if using.

 If gravy gets too thick, add a splash of milk.

Split warm biscuits in half.

Spoon generous sausage gravy over the top.

Serve hot and enjoy every bite.

 Keep butter very cold for flaky biscuits

 Don’t twist the biscuit cutter (it seals the edges!)

 Fresh cracked black pepper makes the gravy extra flavorful

 This reheats beautifully the next day

Rich. Creamy. Buttery. Hearty.

The kind of breakfast that feels like a hug from the inside.

Would you add eggs on the side… or eat it just like this?