Nothing says southern classic comfort food more than warm biscuits topped with creamy gravy. Weekend breakfasts are made better with biscuits and sausage gravy, don’t you think?
This easy sausage gravy and biscuit recipe is from Kevin Belton’s Cookin’ Louisiana: Flavors From the Parishes of the Pelican State. It’s a cookbook filled with mouthwatering recipes that will have you craving more.
Kevin Belton has done it again! This time, he delivers a Southern classic comfort food favorite. These biscuits are topped with creamy sausage gravy that will make your mouth water and the whole family happy. So what are you waiting for? Get in the kitchen and try out this awesome recipe for yourself!
Let’s take a quick look at how to make the biscuits and gravy and then I will tell you more about the book.
How To Make Biscuits and Sausage Gravy
For this truly Southern breakfast dish, you need the following ingredients:
Biscuits
- 6 tbsp cold butter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp kosher salt
- ¾ cup cold milk
Sausage Gravy
- 1 pound pork breakfast sausage
- ¼ cup all-purpose flour
- 2 ½ cups milk
- 1 tsp Creole seasoning
- ½ tsp kosher salt
- ⅛ tsp crushed red pepper
Making the Biscuits
The first thing you need to do is freeze your butter. This will help to make the biscuits light and flaky.
Next, preheat your oven to 425 degrees Fahrenheit. While the oven is preheating, go ahead and start making the biscuits by combining the flour, baking powder, sugar, and salt in a large mixing bowl.
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Combine the dry ingredients (flour, baking powder, sugar, and salt) in a large bowl and mix well. Remove butter from the freezer and cut it into small pieces in the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add the milk to the flour mixture and stir until just combined, don’t overmix.
Transfer the biscuit dough to a clean, well-floured surface, and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeat this step 5–6 times, taking care to not overwork the dough. Use your hands to gently flatten the dough to 1 inch thick.
Press a 2 3/4-inch-wide biscuit cutter straight down into the dough and drop the biscuit onto the prepared baking sheet. Repeat until you have gotten as many biscuits as possible, and place biscuits less than 1/2 inch apart on the baking sheet.
Once you have cut as many biscuits as possible out of the dough, gently rework the dough to cut out another biscuit or two until you have at least 7 biscuits total. Bake biscuits for 10–12 minutes or until the tops are lightly golden brown.
Prepare the gravy while the biscuits are baking.
Making the Sausage Gravy
Place sausage in a large skillet and turn heat to medium-high heat. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
Sprinkle the flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed. Slowly pour the milk into the skillet, stirring as you pour. Add Creole seasoning, salt, and crushed red pepper, if using. Cook, stirring, until the mixture is thickened.
Once biscuits are finished baking, slice in half, and ladle gravy over biscuits.
Tip: If you don’t have a pastry blender or cannot find it in the drawer that has 1,000 other kitchen gadgets and tools, you can use a fork or two to do the trick.
Biscuits and Sausage Gravy
Equipment
- Skillet
Ingredients
Biscuits
- 6 tbsp cold butter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp kosher salt
- ¾ cup cold milk
Sausage Gravy
- 1 pound pork breakfast sausage
- ¼ cup all-purpose flour
- 2 ½ cups milk
- 1 tsp Creole seasoning
- ½ tsp kosher salt
- ⅛ tsp crushed red pepper optional Chill butter in the freezer for 10–20 minutes before beginning this recipe. The very cold butter makeslight, flaky, buttery biscuits.
Instructions
- Chill butter in the freezer for 10–20 minutes before beginning this recipe. The very cold butter makeslight, flaky, buttery biscuits.
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Remove butter from the freezer and cut it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add the milk to the flour mixture and stir until just combined, don’t overmix.
- Transfer the biscuit dough to a clean, well-floured surface, and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate thedough 90 degrees and fold in half again, repeat this step 5–6 times, taking care to not overwork thedough. Use your hands to gently flatten the dough to 1 inch thick.
- Press a 2 3/4-inch-wide biscuit cutter straight down into the dough and drop the biscuit onto theprepared baking sheet. Repeat until you have gotten as many biscuits as possible, and place them lessthan 1/2 inch apart on baking sheet.
- Once you have cut as many biscuits as possible out of the dough, gently rework the dough to cut outanother biscuit or two until you have at least 7 biscuits total. Bake for 10–12 minutes or until tops arelightly golden brown.
- Prepare gravy while the biscuits are baking.
Sausage Gravy
- Place sausage in a skillet and turn heat to medium high. Cook, crumbling the sausage as it cooks, untilno pink remains. Do not drain the skillet.
- Sprinkle the flour evenly over the sausage crumbles and cook a minute longer until the flour isabsorbed. Slowly pour the milk into skillet, stirring as you pour. Add Creole seasoning, salt, andcrushed red pepper, if using. Cook, stirring, until mixture is thickened.
- Once biscuits are finished baking, slice in half, and ladle gravy over biscuits.
Notes
Nutrition
Serve these homemade biscuits with creamy sausage gravy along with some fresh fruit for a hearty breakfast perfect for a weekend brunch, Saturday morning, or any time you want biscuits and gravy. No rules and no judgment here.
Cookin’ Louisiana: Flavors From the Parishes of the Pelican State
Kevin Belton is the author of Cookin’ Louisiana: Flavors From the Parishes of the Pelican State and he’s the real deal. He grew up in uptown New Orleans and began cooking under the watchful eye of his mother and grandmother. He has spent nearly 3 decades teaching the foundation of Louisiana cooking.
If your television station didn’t carry his show, Big Kevin, Little Kevin, or the CBS morning show where he is the resident chef, you can still have access to his recipes via his website and by his cookbooks.
In his fourth cookbook, Cookin’ Louisiana, you’ll find the recipes categorized by parishes and beautiful four-color photos of the dishes. Among the recipes you’ll find:
- Cajun Shrimp Bowl
- Cracklin’ Cornbread
- Chocolate Buttermilk Pie
- Down-the-Bayou Hot Soft-Shell Crabs
- Smothered Pork Chops and Wild Rice Plate Lunch
- Breakfast Paella
- Louisiana Catfish with Okra and Corn
- Summery Peach Cake with Vanilla Whipped Cream and Cane Syrup
- Andouille and Shrimp Lasagna Roll-ups
It’s a beautiful cookbook with 78 recipes paired with a generous helping of Kevin’s captivating stories and humor. Look for it at your local bookstore or get it at Amazon.com.
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