Description
Hearty Southern Biscuits and Sausage Gravy bring comfort straight from American breakfast traditions. Flaky homemade biscuits cradle rich, creamy pepper-speckled gravy loaded with savory sausage crumbles, offering you a classic morning indulgence that warms both heart and plate.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) breakfast sausage
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) oat milk
- 2 ¼ cups (270 g) gluten-free flour
- 8 tablespoons (113 g) cold butter
- 1 tablespoon (14 g) butter for baking dish
Spices and Seasonings:
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- Dash of cayenne pepper
Additional Ingredients:
- 1 whole onion, diced
- ¼ cup (60 ml) water
- 2 teaspoons vinegar
- ½ teaspoon baking soda
Instructions
- Prepare a large skillet over medium heat for crafting the luxurious sausage gravy, carefully crumbling raw ground sausage into the pan.
- Cook the sausage thoroughly, breaking it into small, uniform pieces until it develops a rich, golden-brown color and releases its aromatic oils.
- Introduce finely chopped onions to the sizzling meat, allowing them to become translucent and infuse the mixture with subtle sweetness.
- Elevate the flavor profile by sprinkling in Worcestershire sauce, cayenne pepper, sweet paprika, kosher salt, freshly ground black pepper, and garlic powder, stirring to distribute evenly.
- Pour in water (236 milliliters / 8 fluid ounces) and heavy cream (120 milliliters / 4 fluid ounces), reducing heat to create a gentle simmer that will gradually thicken the gravy.
- Preheat the oven to 232 degrees Celsius (450 degrees Fahrenheit) and prepare a baking dish by generously brushing with melted unsalted butter.
- Create a dairy-free buttermilk substitute by whisking oat milk and white vinegar, then refrigerate to maintain a cold temperature.
- In a separate mixing bowl, combine flour, baking powder, baking soda, and salt, creating a light, airy dry ingredient mixture.
- Incorporate cold butter into the dry ingredients, using fingertips to create a crumbly texture that will ensure flaky biscuits.
- Gently fold the chilled buttermilk into the flour mixture, mixing until just combined to prevent overworking the dough.
- Roll the dough onto a lightly floured surface, cutting into 7.5 centimeter (3 inch) round biscuits with a sharp biscuit cutter.
- Arrange the biscuits in the prepared buttered dish, allowing them to slightly touch for maximum rising potential.
- Bake for 17-20 minutes until the biscuits achieve a golden-brown exterior with a soft, pillowy interior.
- Remove from the oven and let rest for 2-3 minutes before serving the biscuits topped with the rich, creamy sausage gravy.
Notes
- Leftover gravy stays fresh in the refrigerator for up to 3 days, perfect for quick reheating.
- Freeze unbaked biscuit dough for spontaneous weekend breakfast surprises.
- Non-dairy milk alternatives work wonderfully, making this recipe adaptable for various dietary needs.
- Customize spice levels by adjusting cayenne and black pepper quantities to personal taste preferences.
- Restaurant-style technique: Use cast iron skillet for deeper flavor development and beautiful browning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 1130 kcal
- Sugar: 6g
- Sodium: 1600mg
- Fat: 97g
- Saturated Fat: 50g
- Unsaturated Fat: 37g
- Trans Fat: 3g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg