Southern Biscuits And Sausage Gravy Recipe
Prep Time:
40 minutes
Cook Time:
23 minutes
Servings:
6 Servings
Ingredients
  • 2 cups all-purpose flour, plus extra for dusting
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, chilled
  • 2 tablespoons vegetable shortening, chilled
  • 1 cup buttermilk, chilled
  • 2 tablespoons whole milk
  • 8 ounces ground pork breakfast sausage
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon beef bouillon paste
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry poultry seasoning
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh chives
Directions
  1. Preheat the oven to 450 F.
  2. To make the biscuits, place the flour, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
  3. Add the chilled butter and shortening to the bowl.
  4. Using a pastry cutter or fork, work the mixture together until pea-shaped crumbles form.
  5. Make a well in the center of the mixture and add the chilled buttermilk.
  6. Using your hands or a wooden spoon, combine until a shaggy dough forms.
  7. Sprinkle a clean work surface with a small amount of flour.
  8. Transfer the rough dough to the flour-dusted work surface. Sprinkle a little flour on top the dough as well if it is still super sticky.
  9. Press the dough down slightly then fold it over itself. Press it down and fold once again, repeating this process 4 total times to ensure flaky layers.
  10. Pat the dough into a ¾ inch-thick square.
  11. Portion the dough into biscuits using a round (2- to 3-inch) cookie cutter.
  12. Reform the dough scraps into another rectangle and cut out more biscuits. You should end up with about 7 to 8 total biscuits.
  13. Line a large baking sheet with parchment paper.
  14. Transfer the raw biscuits to the prepared baking sheet, spacing them about 2-inches apart.
  15. Brush the tops of the biscuits with whole milk and place in the oven.
  16. Bake for 12 to 15 minutes, or until golden and fluffy. Remove from the oven and set aside.
  17. Once the biscuits have baked, begin making the gravy by placing the ground sausage in a large non-stick skillet over medium-high heat.
  18. Cook the sausage until brown and cooked through, about 5 minutes. Reduce the heat to medium-low.
  19. Sprinkle the cooked sausage with flour, stir to combine, and cook for 1 minute more.
  20. Add the whole milk, bouillon paste, onion powder, garlic powder, poultry seasoning, paprika, and black pepper to the pan.
  21. Whisk to combine and bring to a low simmer. Cook the gravy for 5 to 8 minutes, or until thick and creamy.
  22. To serve, cut biscuits in half and divide between plates. Generously spoon the gravy over the split biscuits.
  23. Sprinkle the biscuits and gravy with fresh chopped chives to garnish.