Biscuits and Sausage Gravy
Imagen generada por IA
American

Biscuits and Sausage Gravy

Tender buttermilk biscuits split open and covered with creamy, peppery pork sausage gravy make a classic American breakfast with crisp edges, flaky layers, and a deeply savory finish.

50 min 4 porciones Medium
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Cómo preparar

1
Heat the oven to 220°C and line a baking sheet with parchment. In a large bowl, whisk together 240 g flour, the baking powder, baking soda, and 5 g salt until evenly combined.
2
Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Pour in the buttermilk and mix just until a shaggy dough forms.
3
Turn the dough onto a lightly floured surface, pat it into a 2 cm thick rectangle, fold it in half, and pat it out again. Repeat the fold once, then cut four rounds with a 7 cm cutter, pressing straight down without twisting.
4
Place the biscuits close together on the prepared sheet and bake for 14 to 17 minutes, until risen and golden on top. Transfer them to a rack and let them rest for 5 minutes.
Golden buttermilk biscuits fresh from the oven Imagen generada por IA
5
While the biscuits bake, heat a large skillet over medium heat. Add the sausage and cook for 7 to 9 minutes, breaking it into small pieces, until browned and cooked through to 74°C.
6
Sprinkle the remaining 60 g flour and the remaining 3 g salt over the sausage. Stir constantly for 1 to 2 minutes, until the flour coats the meat and loses its raw smell.
7
Gradually whisk in the milk, scraping up any browned bits. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, whisking frequently, until thick enough to coat the back of a spoon.
8
Stir in the black pepper and taste for seasoning. Split each warm biscuit, spoon the gravy over the cut sides, garnish with chives if using, and serve immediately.
Biscuits topped with creamy sausage gravy and chives Imagen generada por IA

Por qué funciona esta receta

Cold butter creates flaky biscuit layers, while the sausage drippings enrich the flour-based roux and carry the black pepper through the creamy gravy.

Conservación y recalentado

Cómo conservarla

Store cooled biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days.

Cómo recalentarla

Reheat biscuits in a 175°C oven for 6 to 8 minutes. Reheat gravy gently in a saucepan over low heat, stirring in 1 to 2 tablespoons milk per serving until smooth and steaming hot.

Nutrición / porción

928kcal
33,29 gproteínas
70,24 gcarbohidratos
56,17 ggrasas
P
Pantryvale editorial kitchen
Receta preparada para su publicación con ingredientes completos y pasos ordenados.
Publicada el 15 ago 2026 · actualizada el 15 ago 2026