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Fluffy buttermilk biscuits served with savory sausage gravy is a classic dish that embodies the heart of comfort food. Originating from the southern United States, this delightful combination is often enjoyed as a hearty breakfast or a satisfying brunch. The dish brings together the warm, tender biscuits with a rich and creamy gravy, creating a harmony of textures and flavors that has made it a beloved staple in many households. While its roots can be traced back to humble beginnings, the dish has evolved into a culinary tradition that evokes nostalgia and warmth, making it a favorite for family gatherings and special occasions alike.

Fluffy Buttermilk Biscuits with Sausage Gravy

Discover the heartwarming delight of fluffy buttermilk biscuits paired with savory sausage gravy, a beloved comfort food that’s perfect for breakfast or brunch. This classic dish, rooted in Southern tradition, combines tender, airy biscuits with rich, creamy gravy, creating a symphony of flavors and textures. In this guide, learn how to make these biscuits from scratch and whip up the ultimate sausage gravy, ensuring a satisfying meal that brings everyone together.
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Ingredients
  

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup buttermilk, cold

1 tablespoon honey (optional)

For the Sausage Gravy:

1 pound breakfast sausage (mild or spicy, based on preference)

1/4 cup all-purpose flour

2 cups whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper (add more to taste)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon crushed red pepper flakes (optional for heat)

Instructions
 

Make the Biscuits:

    Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.

      In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

        Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

          Make a well in the center and pour in the cold buttermilk (and honey, if using). Stir gently with a wooden spoon until just combined. Do not overwork the dough; it should be slightly sticky.

            Turn the dough onto a floured surface. Pat it into a rectangle about 1-inch thick. Fold it in half and pat it out again into a rectangle. Repeat this process 2-3 times for extra flakiness.

              Using a floured biscuit cutter, cut out biscuits and place them onto the prepared baking sheet, close together for soft sides.

                Bake for 12-15 minutes, or until golden brown on top. Remove from the oven and let cool slightly.

                  Prepare the Sausage Gravy:

                    In a large skillet over medium heat, add the breakfast sausage. Cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.

                      Once the sausage is cooked, sprinkle the flour over it, stirring to coat the sausage. Cook for about 1 minute to eliminate the raw flour taste.

                        Gradually pour in the milk, stirring constantly to avoid lumps. Bring the gravy to a simmer, allowing it to thicken for about 5-10 minutes.

                          Season with garlic powder, onion powder, black pepper, salt, and crushed red pepper flakes, adjusting to taste as necessary.

                            Assemble and Serve:

                              Split the warm biscuits in half and ladle a generous amount of sausage gravy over the top.

                                Serve immediately and enjoy the comforting combination!

                                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 8