Directions
- Preheat the Oven
Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper. - Make the Biscuit Dough
In a large bowl, mix together flour, baking powder, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. - Add Buttermilk
Pour in the cold buttermilk and gently mix just until a soft dough forms. Be careful not to overmix—the biscuits will be fluffier if the dough is slightly shaggy. - Shape the Biscuits
Turn the dough onto a lightly floured surface, pat to about 1-inch thickness, and cut out biscuits using a round cutter or glass. - Bake the Biscuits
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes until golden brown on top. Remove from oven and keep warm. - Cook the Sausage
While the biscuits bake, heat a skillet over medium heat. Cook the sausage until browned, breaking it into small pieces. Do not drain the fat, as it adds flavor to the gravy. - Make the Gravy
Sprinkle the flour over the cooked sausage and stir well. Cook for 1 minute to remove the raw flour taste. Gradually add the milk, stirring constantly, until the gravy thickens. Season with salt and black pepper to taste. - Serve
Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately for a hearty, comforting breakfast.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- Substitute half-and-half for milk for an even richer gravy.
- Use turkey sausage for a leaner version.
- Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
- Make mini biscuits for bite-sized breakfast sliders.
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