Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter (cut into cubes)
- 3/4 cup cold buttermilk (plus extra if needed)
Instructions:
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Pour in buttermilk and gently mix until just combined (don’t overwork the dough).
- Turn dough onto a floured surface, gently pat to about 2 cm (¾ inch) thick.
- Cut into rounds using a biscuit cutter or glass.
- Place on baking sheet and bake for 12–15 minutes or until golden brown.
🥓 Sausage Gravy
Ingredients:
- 450 g (1 lb) breakfast sausage (pork is traditional)
- 3 tbsp all-purpose flour
- 2–2½ cups whole milk
- Salt and black pepper (generous amount of pepper is key!)
Instructions:
- In a skillet over medium heat, cook sausage until browned and fully cooked. Do not drain the fat.
- Sprinkle flour over the sausage and stir well. Cook for about 1–2 minutes to remove raw flour taste.
- Gradually add milk while stirring constantly to avoid lumps.
- Simmer until thickened (5–8 minutes).
- Season with salt and plenty of black pepper to taste.
🍽️ To Serve:
- Split warm biscuits in half
- Spoon hot sausage gravy generously over the top
- Serve immediately
🔥 Tips for the Best Flavor:
- Keep butter very cold for flaky biscuits
- Don’t overmix the dough—this keeps biscuits tender
- Use freshly ground black pepper for authentic Southern flavor
- If gravy gets too thick, add a splash of milk to loosen it
🧡 Optional Variations:
- Add a pinch of cayenne or chili flakes for heat
- Use turkey sausage for a lighter version
- Stir in a little shredded cheddar cheese into the biscuits