Classic Southern comfort food featuring fluffy homemade biscuits topped with creamy sausage gravy. Perfect for a hearty breakfast or brunch.
american
southern
Nutrition
High in calories, protein, and saturated fat with moderate carbohydrate content from dairy and meat sources.
| Calories | 356 kcal |
| Protein | 12 g |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 53 mg |
| Carbohydrate | 23 g |
| Sugars | 4 g |
| Dietary Fibre | 1 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingbrunchbreakfastbiscuitsmain coursefamily friendlystovetop
Biscuits and Gravy
Hungry Cooks Kitchen (Mandy Applegate)
8
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For The Biscuits:
For The Sausage Gravy:
Equipment
Pastry cutter
Biscuit cutter
Rolling Pin
Parchment paper
Oven
Whisk
Baking sheet
Spatula
Large skillet
Instructions
1
Make the Biscuits:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3
Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Pour in the cold half and half and stir gently until a soft dough forms. Do not overmix.
4
Turn the dough out onto a floured surface. Fold it a few times, then roll it out to about 1 inch thick. Cut into rounds using a biscuit cutter.
5
Place the biscuits on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown.
6
Brush the tops with melted butter and set aside to cool slightly.
7
Make the Sausage Gravy:
In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned, about 5 minutes.
In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned, about 5 minutes.
8
Reduce the heat to medium. Sprinkle the flour evenly over the sausage and stir for about 3 minutes to coat.
9
Slowly pour in the milk while stirring constantly to avoid lumps.
10
Add salt and black pepper to taste. Simmer for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.
11
To Serve:
Split the warm biscuits in half and place them on plates. Spoon the melted butter and the sausage gravy generously over the top.
Split the warm biscuits in half and place them on plates. Spoon the melted butter and the sausage gravy generously over the top.
12
Serve immediately and enjoy this comforting Southern breakfast favorite!
Biscuits and Gravy
Hungry Cooks Kitchen (Mandy Applegate)
8
servings
0
per serve
0
minutes
Classic Southern comfort food featuring fluffy homemade biscuits topped with creamy sausage gravy. Perfect for a hearty breakfast or brunch.
american
southern
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For The Biscuits:
For The Sausage Gravy:
Equipment
Pastry cutter
Biscuit cutter
Rolling Pin
Parchment paper
Oven
Whisk
Baking sheet
Spatula
Large skillet
Instructions
1
Make the Biscuits:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3
Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Pour in the cold half and half and stir gently until a soft dough forms. Do not overmix.
4
Turn the dough out onto a floured surface. Fold it a few times, then roll it out to about 1 inch thick. Cut into rounds using a biscuit cutter.
5
Place the biscuits on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown.
6
Brush the tops with melted butter and set aside to cool slightly.
7
Make the Sausage Gravy:
In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned, about 5 minutes.
In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned, about 5 minutes.
8
Reduce the heat to medium. Sprinkle the flour evenly over the sausage and stir for about 3 minutes to coat.
9
Slowly pour in the milk while stirring constantly to avoid lumps.
10
Add salt and black pepper to taste. Simmer for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.
11
To Serve:
Split the warm biscuits in half and place them on plates. Spoon the melted butter and the sausage gravy generously over the top.
Split the warm biscuits in half and place them on plates. Spoon the melted butter and the sausage gravy generously over the top.
12
Serve immediately and enjoy this comforting Southern breakfast favorite!
bakingbrunchbreakfastbiscuitsmain coursefamily friendlystovetop
Nutrition
High in calories, protein, and saturated fat with moderate carbohydrate content from dairy and meat sources.
| Calories | 356 kcal |
| Protein | 12 g |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 53 mg |
| Carbohydrate | 23 g |
| Sugars | 4 g |
| Dietary Fibre | 1 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
