Ingredients
For the biscuits (or use store-bought to save time):
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter (cut into small cubes)
- 3/4 cup buttermilk (cold)
For the sausage gravy:
- 250–300 g breakfast sausage (or any ground sausage)
- 2 tbsp butter (optional, if sausage is lean)
- 2 tbsp all-purpose flour
- 2–2.5 cups milk
- Salt (to taste)
- Black pepper (generous amount is key)
👨🍳 Instructions
1. Make the biscuits
- Preheat oven to 220°C (425°F).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- Add cold butter and rub it into the flour until crumbly.
- Pour in buttermilk and mix until just combined (don’t overwork it).
- Roll or pat dough to about 2 cm thick and cut into rounds.
- Place on a baking tray and bake for 12–15 minutes until golden.
2. Make the sausage gravy
- In a pan over medium heat, cook the sausage until browned.
- If there’s not much fat, add butter.
- Sprinkle flour over the sausage and stir well (this makes a roux).
- Slowly pour in milk while stirring constantly to avoid lumps.
- Simmer until thick and creamy (5–10 minutes).
- Season with salt and lots of black pepper.
3. Assemble
- Split warm biscuits in half.
- Spoon hot sausage gravy generously over the top.
🔥 Tips
- The gravy should be thick but pourable—add more milk if it gets too heavy.
- Black pepper is essential; it gives the dish its signature flavor.
- If you can’t find buttermilk, mix regular milk with a little lemon juice or vinegar.