A past coworker of mine used to always rave about biscuits and sausage gravy. As someone who didn’t grow up eating a lot of pork I thought it was odd until I tried making it. My first couple attempts the gravy lacked flavor I knew it could potentially be amazing but needed added flavor. I finally locked in and create a sausage gravy that was bold and paired perfectly with a buttermilk biscuit or even grits!
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- Bold sausage gravy
- Simple buttermilk biscuits
- Final product
1 / 3
From the TREAT$ kitchen
Bold Sausage Gravy & Biscuits
Yield
Makes about 6-8 servings
Biscuit Ingredients
Sausage Gravy Ingredients
Recommended Equipment
- Medium saucepan
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper (optional)
- Biscuit cutter or just cut them with a butterknife
Instructions
- Make the biscuits:
- Preheat oven to 425°F. Line a baking sheet with parchment.
- In a large bowl, whisk 2 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Cut cold butter into flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
- Pour in ¾ cup cold buttermilk and gently stir until dough comes together. Don’t overmix.
- Turn dough onto a lightly floured surface and gently pat to 1-inch thickness.
- Cut biscuits with a round cutter or glass. Place on prepared sheet.
- Bake 12–15 minutes until golden brown. Remove and keep warm.
- Make the sausage gravy:
- In a large skillet over medium heat, cook sausage until well-browned, breaking it into small pieces. Do not the fat.
- Sprinkle flour over sausage and stir to form a roux. Cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in milk. Stir constantly until gravy thickens.
- Season with salt, black pepper, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, and 1 tsp Worcestershire sauce.
- Simmer 2–3 minutes, stirring occasionally, until fully thickened and flavorful.
- Serve and enjoy!
Notes
- You can use store-bought biscuits but we recommend the crumbly kind.
TREAT$ by Emoni · treatsbyemoni.com
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