Everyday Legends American nut-free shellfish-free egg-free 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.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

25 minsCook

45 minsTotal

MediumLevel

☕Filter coffee 🥤Bloody Mary

Nutrition per Serving

689 Calories

18g Protein

32g Fat

82g Carbs

2g Sugar

3g Fiber

1240mg Sodium

68mg Chol

Ingredients

For 2 servings

pork breakfast sausage 200g (7.1 oz)

all-purpose flour 440g (15.5 oz)

baking powder 2 tbsp

cold butter 120g (4.2 oz)

buttermilk 300ml (1 1/4 cup)

whole milk 500ml (2 cup)

black pepper 1.5 tsp

fine salt 1 tsp

Instructions

Prep

Heat oven to 220C/425F. Rub the cold butter into most of the flour with baking powder and salt, then stir in buttermilk.

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.

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.

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.

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.