- Breakfast
- Main
- Pork
- Southern
- Oven
- Stovetop
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the biscuits
- 2 cups
all-purpose flour
- 1 tbsp
baking powder
- 1/2 tsp
baking soda
- 1 tsp
sugar
- 1 tsp
fine salt
- 6 tbsp
unsalted butter, melted and slightly cooled
- 1 1/4 cups
cold buttermilk
For the gravy
- 1 lb
bulk breakfast sausage
- 2 tbsp
unsalted butter
- 1/3 cup
all-purpose flour
- 3 1/2 cups
whole milk
- 1 1/2 tsp
coarsely ground black pepper, plus more to taste
- 1/4 tsp
cayenne pepper (optional)
salt, to taste
Contains milk (unsalted butter, cold buttermilk, whole milk) and wheat (all-purpose flour).
Not checked: bulk breakfast sausage.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 450°F and line a baking sheet with parchment paper.
450°F
- Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
2 min
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1 tsp fine salt
- Step 3
Stir the melted butter into the cold buttermilk in a measuring cup; it will clump into small lumps, which is exactly what you want. Pour it into the flour and stir with a fork just until no dry flour remains. The dough will be thick and shaggy, not smooth.
3 min
- 6 tbsp unsalted butter
- 1 1/4 cups cold buttermilk
- Step 4
Scoop 8 mounds of dough (about 1/3 cup each) onto the baking sheet, leaving 2 inches between them. Bake until puffed and golden brown on top, 14 to 16 minutes.
15 min, hands-off · 450°F
- Step 5
While the biscuits bake, cook the sausage in a large skillet over medium-high heat, breaking it into small crumbles with a wooden spoon, until well browned, 7 to 9 minutes. Do not drain the fat.
8 min
- 1 lb bulk breakfast sausage
- Step 6
Reduce the heat to medium and add the butter. When it melts, sprinkle the flour over the sausage and stir constantly for 1 to 2 minutes, until the flour smells toasty and coats everything in a thick paste.
2 min
- 2 tbsp unsalted butter
- 1/3 cup all-purpose flour
- Step 7
Pour in the milk a splash at a time at first, stirring hard to smooth out lumps, then add the rest. Add the black pepper and cayenne. Bring to a gentle simmer and cook, stirring often and scraping the bottom, until the gravy thickens enough to coat the back of a spoon, 5 to 8 minutes. Season with salt and more black pepper to taste; thin with a splash of milk if it gets too thick.
7 min
- 3 1/2 cups whole milk
- 1 1/2 tsp coarsely ground black pepper
- 1/4 tsp cayenne pepper
- salt
- Step 8
Split the warm biscuits in half, set two halves on each plate and ladle the hot gravy generously over the top.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026