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Classic Biscuits and Gravy

Delightful flaky biscuits smothered in a creamy savory gravy, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 3/4 cup buttermilk Can substitute with regular milk mixed with lemon juice or vinegar.
For the Gravy
  • 1 pound halal sausage
  • 1/4 cup flour
  • 2 cups milk
  • Salt and pepper to taste

Method
 

Make the Biscuits
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  3. Add the cold butter, mixing until the mixture resembles coarse crumbs.
  4. Pour in the buttermilk gradually, mixing until just combined. Do not overmix!
  5. Turn the dough onto a floured surface and knead gently for 30 seconds.
  6. Roll it out to about ½ inch thick and cut into round biscuits.
  7. Place the biscuits on a baking sheet and bake for 15–20 minutes or until golden brown.
Make the Gravy
  1. In a large skillet over medium heat, cook the halal sausage until browned. Drain excess fat if necessary.
  2. Sprinkle the 1/4 cup of flour over the cooked sausage, stirring to combine.
  3. Gradually whisk in the milk and continue cooking, stirring frequently until the mixture thickens (about 5 minutes).
  4. Season with salt and pepper to taste.
Serve
  1. Split the biscuits in half, layer them on your serving plates, and generously ladle the sausage gravy over the top.
  2. Dig in and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days for biscuits and in the fridge for up to 3 days for gravy. Reheat biscuits in an oven or toaster oven, and gravy on the stovetop over low heat.