Biscuits and Sausage Gravy
6 servings15 min prep25 min cookEasy
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The Tale of Biscuits and Sausage Gravy
Story updated
This dish is a hallmark of Southern Appalachian cooking, believed to have roots in the resourceful, affordable meals of 19th-century mill and lumber workers who needed hearty, low-cost breakfasts. Sawmill gravy, as it's sometimes called, turned inexpensive sausage drippings and flour into a filling sauce for biscuits.
Ingredients
Scale:· 6 servings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour, for gravy
- 3 cups milk
- Salt and black pepper, to taste
Instructions
- 1Preheat the oven to 425°F (220°C). Whisk the flour, baking powder, and salt together, then cut in the cold butter until pea-sized crumbs form.
- 2Stir in the buttermilk just until a soft dough comes together, pat it into a 1-inch-thick round, and cut out biscuits with a cutter.
- 3Place the biscuits on a baking sheet and bake for 12 to 15 minutes, until golden and risen.
- 4Meanwhile, brown the sausage in a large skillet over medium heat, breaking it into small crumbles, about 6 to 8 minutes.
- 5Sprinkle the flour over the cooked sausage and stir constantly for 1 minute to cook off the raw flour taste.
- 6Gradually whisk in the milk and simmer, stirring often, until the gravy thickens, about 5 minutes. Season generously with salt and pepper and ladle over the split warm biscuits.
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