Description
This classic Southern breakfast features fluffy, buttery drop biscuits smothered in rich, creamy sausage gravy. It’s a comforting and hearty dish perfect for weekend brunch or a cozy morning meal.
Ingredients
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For the Drop Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 1 cup whole milk
For the Sausage Gravy:
- 1 lb breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp crushed red pepper flakes (optional, for a little heat)
Instructions
Make the Drop Biscuits:
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Preheat the Oven:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Mix the Dry Ingredients:
- In a large bowl, combine flour, baking powder, sugar, and salt.
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Cut in the Butter:
- Add cold butter cubes and cut them into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
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Add Milk and Mix:
- Pour in the milk and stir until just combined. The dough should be slightly sticky.
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Form and Bake the Biscuits:
- Using a large spoon or ice cream scoop, drop mounds of dough onto the baking sheet.
- Bake for 10-12 minutes, until the tops are golden brown.
- Set aside to cool slightly while you prepare the sausage gravy.
Make the Sausage Gravy:
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Cook the Sausage:
- In a large skillet, cook the sausage over medium heat until browned and crumbled.
- Do not drain the fat unless there’s an excessive amount (leave about 1-2 tablespoons for flavor).
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Add the Flour:
- Sprinkle flour over the cooked sausage and stir well, cooking for 1-2 minutes until the flour is absorbed.
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Make the Gravy:
- Gradually add the milk, stirring constantly to avoid lumps.
- Add garlic powder, onion powder, black pepper, salt, and red pepper flakes (if using).
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Thicken the Gravy:
- Continue to cook, stirring frequently, until the gravy thickens to your desired consistency (about 5-7 minutes).
- If the gravy gets too thick, add a splash more milk to thin it out.
Serve:
- Split the warm biscuits in half and spoon sausage gravy generously over the top.
- Garnish with fresh chopped parsley or a sprinkle of black pepper, if desired.
Notes
- Make Ahead: You can make the biscuits and gravy ahead of time. Reheat the gravy gently on the stovetop and add a bit of milk if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Tip: Reheat biscuits in the oven to keep them crisp, and warm gravy on the stove with a splash of milk.