American · Brunch
Biscuits and Sausage Gravy
Southern biscuits and sausage gravy of flaky buttermilk biscuits split open under a creamy, peppery pork sausage gravy for a hearty weekend brunch.
$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
689Calories
18gProtein
32gFat
82gCarbs
2gSugar
3gFiber
1240mgSodium
68mgChol
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Instructions
1
Prep
Heat oven to 220C/425F. Rub the cold butter into most of the flour with baking powder and salt, then stir in buttermilk.
2
Bake
Pat the dough out and cut into rounds. Bake over high heat at 220C/425F for 14–15 minutes until risen and golden on top.
3
Sear
Brown the sausage in a medium pan over medium-high heat for 5–6 minutes, breaking it up, until cooked and the fat renders.
4
Simmer
Stir the remaining flour into the sausage over medium heat for 1 minute, then whisk in the milk. Simmer for 4–5 minutes until thick and peppery.
5
Plate
Split the warm biscuits open on plates. Smother generously with the sausage gravy and grind over more black pepper to taste.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) pork breakfast sausage
- 440g (15.5 oz) all-purpose flour
- 2 tbsp baking powder
- 120g (4.2 oz) cold butter
- 300ml (1 1/4 cup) buttermilk
- 500ml (2 cup) whole milk
- 1.5 tsp black pepper
- 1 tsp fine salt