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Biscuits and Gravy Recipe

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This Biscuits and Gravy recipe pairs tall, fluffy homemade biscuits with a creamy, peppery halal sausage gravy for the ultimate comforting breakfast or brunch. It’s rich, savory, and satisfying—all made from scratch with simple ingredients.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings
  • Category: Breakfast
  • Method: Baking, Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 cups all-purpose flour (240 g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes (85 g)
  • 3/4 cup cold milk or buttermilk (180 ml)
  • 1/2 pound halal beef or chicken breakfast sausage (225 g)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (480 ml)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter (optional, if sausage is lean)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet or lightly grease a skillet.
  2. In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using fingers or a pastry cutter until mixture resembles coarse crumbs.
  3. Pour in cold milk or buttermilk and stir just until a shaggy dough forms. Turn dough onto floured surface and pat into a 3/4-inch (2 cm) thick rectangle.
  4. Fold dough over itself 3–4 times to create layers, then pat it out again and cut into rounds using a biscuit cutter. Place biscuits close together on the baking sheet.
  5. Bake for 12–15 minutes or until tops are lightly golden. Let cool slightly.
  6. Meanwhile, cook the halal sausage in a skillet over medium heat, breaking it into crumbles. If little fat is rendered, add butter.
  7. Sprinkle flour over sausage and stir for 1–2 minutes to cook off raw flour taste.
  8. Slowly whisk in milk, stirring constantly to prevent lumps. Simmer for 3–5 minutes until thickened. Season with salt and black pepper.
  9. Split warm biscuits in half and top with generous spoonfuls of sausage gravy. Serve immediately.

Notes

  • Use very cold butter and avoid overmixing for light, fluffy biscuits.
  • If gravy thickens too much upon cooling, stir in a splash of milk while reheating.
  • Bake biscuits ahead and reheat before serving for quick prep.
  • Freeze baked biscuits for up to 2 months for future meals.

Nutrition

Find it online: https://savorymomskitchen.com/biscuits-and-gravy-recipe/