Southern Biscuits and Gravy

This Southern Biscuits and Gravy is made with Sweet Maple Sausage. A maybe not so authentic recipe from a northerner that's still tasty!

Course Breakfast

Cuisine Southern

Keyword biscuits and gravy, southern biscuits and gravy

Prep Time 25

Cook Time 12

Total Time 37

Servings servings

Calories 719kcal

Author Katie - Lauren's Latest

Ingredients

For the biscuits-

2 1/2 cups all purpose flour unbleached
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup milk
1/2 cup half & half
1/2 teaspoon vinegar
1 egg
1 1/2 tablespoons greek yogurt
1/2 cup frozen butter divided

For the gravy-

2 tablespoons olive oil
1/2 cup pureed onion 1 whole small
12 oz. package breakfast sausages use your favorite kind!!
1/4 cup all purpose flour
1/8 teaspoon cayenne pepper
3/4 cup half & half
1/2 cup milk
1/4 cup real maple syrup
salt & pepper to taste

US Customary - Metric

Instructions

For the biscuits--

Preheat oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper and set aside.
In a large bowl, whisk together all dry ingredients. In a liquid measuring cup stir together all the wet ingredients. Set aside.
Grate 6 tablespoons of the frozen butter using a cheese grater. Place the remaining 2 tablespoons of butter into a small bowl. Pour grated butter into dry ingredients and stir to coat. Pour in wet ingredients all at once and stir 3 or 4 strokes, just to start incorporating everything together.
Pour biscuit dough onto a well-floured board and start moving the dough around so it doesn't stick and folding the dough in half over itself to create layers of dough. Do this 4 or 5 times, sprinkling more flour where needed. Roll dough out to be 1 inch thick and cut into 2-3 inch biscuits. You should get approximately 8 biscuits. Place on prepared baking sheet and bake 12 minutes.
While biscuits are baking, melt remaining 2 tablespoons of butter. After the 12 minutes are up, remove biscuits from oven, brush the tops with melted butter and finish baking another 3-5 minutes, or until the tops are golden.

For the gravy--

Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely. As the meat cooks, be sure to break apart into smaller pieces. Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook 1 minute. Pour in milk and half & half. After a minute or two, gravy should start to thicken. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.
To serve, split open warm biscuit and top with hot gravy.

Notes

Be sure to use a breakfast sausage you love! That is mostly what the gravy will taste like, so be sure to find a good brand. Also, this gravy is meant to be sweet. If you don't think you'd like the maple syrup addition, feel free to reduce the amount by half or omit it completely from this recipe.

Nutrition