Cooler mornings, the sun poking up a little later, and all of a sudden that whole "it’s 1 PM and I forgot to eat" summer rhythm disappears. Lately, I wake up hungry for something real—and a tiny bowl of yogurt just isn't going to cut it.
Now, left to my own devices, I’d be perfectly happy with a simple over-easy egg and a slice of toast. But my guy? If he’s going, he’s going big.
So, what’s on the menu this weekend? Biscuits and gravy. He’s been talking about it for at least a month now, and after a trip to Sussex Meat Packing for the good sausage, it's shaping up to be outright delicious. I'll probably need to fast for a week after this one, but it is so worth it.
Forks up—dig in!
The Ingredients
For the Flaky Buttermilk Biscuits:
- 2 cups all-purpose flour (plus extra for shaping)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 cup cold buttermilk
For the Classic Sausage Gravy:
- 1 lb bulk pork breakfast sausage (like Jimmy Dean or local farm sausage)
- 1/3 cup all-purpose flour
- 3 to 3 1/2 cups whole milk, warm or room temperature
- 1/2 tsp freshly cracked black pepper (plus more to taste)
- Salt to taste
The Biscuits:
Preheat your oven to 425°F and line a baking sheet with parchment paper.In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Grate the frozen stick of butter directly into the flour mixture using the large holes of a box grater. Gently toss with your fingers so the butter pieces are coated in flour.
Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
Turn dough onto a lightly floured counter. Press into a rectangle, fold it in half, press down again, and repeat 3–4 times (this creates those flaky layers).
Pat dough to about 3/4-inch thick. Cut out biscuits using a round biscuit cutter (press straight down—don't twist, or it seals the edges and stops them from rising). Place them on the sheet so their sides are just touching.
Bake for 14–16 minutes until tall and golden brown on top.
The Sausage Gravy:
Set a large cast-iron skillet over medium-high heat. Add the pork sausage and cook, breaking it up with a wooden spoon into bite-sized crumbles, until browned and cooked through (about 6–8 minutes). Do not drain the fat!Reduce heat to medium. Sprinkle the 1/3 cup of flour directly over the sausage and fat. Stir constantly for 2 minutes to cook out the raw flour taste.
Gradually pour in 3 cups of milk while stirring continuously, scraping up any browned bits stuck to the bottom of the pan.
Bring to a gentle simmer. Cook for 3–5 minutes, stirring frequently, until the gravy thickens to your liking. (If it gets too thick, splash in that extra 1/2 cup of milk).
Stir in the cracked black pepper. Taste, and add salt or more pepper as needed.
Plate & Serve:
Split the hot biscuits in half, lay them open on a plate, and pour a generous scoop of hot sausage gravy right over the top. Serve immediately.
Do you have a go-to 'it's getting cold and I'm back in the kitchen' favorite? Go ahead and click below. We'd love to try yours out!
