After discovering the most delicious and easiest recipe for biscuits a few weeks ago, it’s become one of my go-to brunch recipes. Biscuits, of course, are one of my guiltiest pleasures… they might not be healthy, but they are flaky and buttery and oh my goodness, like heaven on earth.
Now while a batch of biscuits is perfect on their own, I figured why not add a ton of calories and go for a southern favorite! So today’s Sunday brunch is buttery biscuits with sausage gravy.
For this recipe, you’ll need a batch of Ina Garten’s biscuits, which believe me is the best biscuit recipe I’ve ever found!
And now for the good stuff… sausage gravy!
You’ll want to brown your sausage – breakfast sausage links or Jimmy Dean works well. After your sausage is cooked, add a tablespoon or two of flour (this will help to thicken the sauce with the fat of the meat) to the pan. Pour in your desired milk… I went for light cream, because come on, who are we kidding?
And ta-da, your sausage gravy! Ladle over your biscuits, dig in and enjoy! They’re also great with a fried egg on top.
Now, I think a Sunday nap is in order after this meal… or a coma!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¼ pound (1 stick) cold unsalted butter, diced
- ¾ cup half-and-half
- 1 egg mixed with 1 tablespoon water, for egg wash
- 1 pound breakfast sausage, hot or mild
- ⅓ cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- ½ teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed.
- Dump the dough out on a well-floured board and knead lightly into a rectangle ¾-inch thick. Cut out rounds with a 2½-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
- Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
- Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another ½ cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!