From fluffy buttermilk biscuits to creamy sausage gravy, this recipe is a delicious way to start your day with a hearty and satisfying breakfast.
ingredient
- 3 ½ cups all-purpose flour, more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons kosher salt, more for topping
- 2 teaspoons granulated sugar
- 1 cup unsalted butter, plus 2 tablespoons
- 1 cup buttermilk, plus 2 tablespoons
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound pork sausage, casings removed
- 2 tablespoons unsalted butter
- ½ cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons chopped thyme, or 1 teaspoon dried
- 3 cups whole milk
Directions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut 1 cup of butter into 1⁄8-inch thick pieces. Cut the butter into the flour mixture with your fingers or a pastry cutter, until it looks mealy in texture.
- Add Buttermilk – Gradually add 1 cup buttermilk into the flour mixture, stirring with a fork until incorporated. If needed, add an extra 1 to 2 tablespoons so most of the flour is hydrated and can be kneaded into the dough.
- Knead and Roll – Knead the dough in the bowl until it forms a mass, about 5 to 6 times. Lightly dust a working surface with the flour. Place the biscuit dough onto the floured surface. Lightly flour a rolling pin and roll the dough ¾-inch thick.
- Cut the Dough – Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough without turning. Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough. Use the scraps to roll and cut more biscuits. Refrigerate for 30 minutes or freeze for 15 minutes before baking.
- Bake – Set the oven rack to the lower-middle position and preheat to 450°F (232°C). Transfer the biscuits to a parchment paper–lined sheet pan at least 1 inch apart. Melt 2 tablespoons butter, then brush the tops of each biscuit and sprinkle with salt. Bake until golden brown, 10 to 11 minutes. Cool for 5 to 10 minutes before serving with the gravy.
- Sausage Gravy
- Cook the Sausage – Heat a large nonstick pan or skillet over medium heat. Add the pork sausage and break it into smaller pieces using a spoon. Cook until no longer pink and lightly browned, about 5 to 6 minutes.
- Cook the Aromatics – Melt the butter in the pan. Add the onions, garlic, and thyme. Cook until fragrant and onions are tender, 1 to 2 minutes.
- Cook the Flour – Sprinkle the flour, salt, and pepper over the sausage mixture. Stir and cook until the flour is absorbed, about 2 minutes.
- Add the Milk – Slowly stir in the milk, then turn up the heat to medium-high to bring to a boil. Reduce the heat to a simmer, cook, and stir occasionally until the gravy is thick and can coat the back of a spoon, about 5 minutes. Add more salt and pepper to taste.
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