Buttermilk Biscuits with Chicken Sausage Gravy

Name: Buttermilk Biscuits with Chicken Sausage Gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: For the Biscuits:; 2 cups (240g) All-purpose flour, plus more for dusting; 1 tbsp Baking powder; 1/2 tsp Baking soda; 1 tsp Salt; 1/2 cup (113g) Cold unsalted butter, cut into small cubes; 3/4 cup (180ml) Cold buttermilk, plus extra for brushing; For the Chicken Sausage Gravy:; 340g Ground chicken breakfast sausage; 1/4 cup (57g) Unsalted butter; 1/4 cup (30g) All-purpose flour; 3 cups (720ml) Whole milk, warmed; 1/2 tsp Black pepper, freshly ground; Salt to taste

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This classic American breakfast combination of flaky buttermilk biscuits and creamy sausage gravy is the ultimate comfort food, especially on a chilly February morning. The biscuits are made from scratch with cold butter for a perfect rise, while the gravy features flavorful chicken sausage simmered in a roux-thickened, milky sauce. It's a satisfying and substantial meal that will warm you from the inside out.

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Buttermilk Biscuits with Chicken Sausage Gravy

Prep Time25 min

Cook Time30 min

Servings6 servings

DifficultyMedium

Equipment

Large Mixing BowlsBaking SheetPastry Blender (optional)Biscuit CutterLarge Skillet

Instructions

1
For the Biscuits: Preheat oven to 220°C (425°F). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2
Make a well in the center and pour in the cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn dough out onto a lightly floured surface and gently knead 5-6 times. Roll or pat dough to 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out biscuits. Reroll scraps once.
3
Place biscuits on an ungreased baking sheet, close together for softer sides or slightly apart for crispier sides. Brush tops with a little extra buttermilk. Bake for 12-15 minutes, or until golden brown on top and bottom.
4
For the Gravy: While biscuits bake, brown the ground chicken sausage in a large skillet over medium heat, breaking it up with a spoon, until fully cooked and no pink remains. Drain any excess fat and set sausage aside.
5
In the same skillet, melt the 1/4 cup butter over medium heat. Whisk in the 1/4 cup flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed milk, ensuring no lumps. Bring the gravy to a gentle simmer, stirring constantly, until it thickens to your desired consistency, about 5-7 minutes.
6
Stir the cooked chicken sausage back into the gravy. Season with black pepper and salt to taste. Serve the hot gravy generously over warm, split buttermilk biscuits.

Nutrition

Calories620 kcal

Protein25g

Fat40g

Carbohydrates

Frequently Asked Questions

Why is cold butter important for biscuits?

Cold butter creates pockets of steam as it melts in the oven, which helps the biscuits rise and become flaky. If the butter is too warm, it will melt into the flour, resulting in dense biscuits.

Can I use plant-based milk for the gravy?

Yes, you can use unsweetened plant-based milk like almond, soy, or oat milk for the gravy. The flavor might be slightly different, but it will still thicken nicely.

How do I store leftover biscuits and gravy?

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 2-3 days. Reheat gravy gently on the stovetop or in the microwave, adding a splash of milk if needed. Biscuits can be warmed in the oven or microwave.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.