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There’s something incredibly comforting about the aroma of freshly baked biscuits wafting through the kitchen, mingling with the savory scent of sausage gravy bubbling on the stove. Growing up, Sunday mornings were reserved for cozy family breakfasts, where the highlight was always my grandmother’s fluffy buttermilk biscuits, drizzled with creamy sausage gravy. As a child, I’d eagerly await the moment I could dig into that plate piled high with these warm delights. Now, as an adult, I cherish those memories even more by recreating this beloved dish in my own kitchen.

Fluffy Buttermilk Biscuits with Sausage Gravy

Indulge in the warm and comforting tradition of fluffy buttermilk biscuits topped with savory sausage gravy. This nostalgic dish, perfect for any weekend, fills your kitchen with delightful aromas and cherished memories. The recipe guides you through creating light, flaky biscuits and rich gravy, making it an ideal choice for a cozy breakfast or brunch. Bring warmth to your table with this classic comfort food that everyone will love. Enjoy the delicious experience!
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Ingredients
  

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup buttermilk, cold

1 tablespoon honey (optional, for a hint of sweetness)

For the Sausage Gravy:

1 pound breakfast sausage (bulk or casings removed)

1/4 cup all-purpose flour

3 cups whole milk

1 teaspoon black pepper (adjust to taste)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon cayenne pepper (optional for heat)

Fresh parsley or chives, chopped (for garnish)

Instructions
 

Make the Biscuits:

    - Preheat your oven to 450°F (232°C).

      - In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to blend the dry ingredients well.

        - Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

          - Pour in the cold buttermilk and honey (if using), and stir until just combined. Do not overmix; a few lumps are okay.

            - Turn the dough out onto a floured surface and gently knead it 4-5 times until it comes together. Pat it into a rectangle about ¾ inch thick.

              - Cut out biscuits using a 2-inch round cutter, focusing on a straight up-and-down motion to avoid deflating the dough. Place the biscuits onto a baking sheet lined with parchment paper, and gather the scraps to cut out more biscuits.

                - Bake for 12-15 minutes or until the tops are golden brown.

                  Prepare the Sausage Gravy:

                    - While the biscuits bake, heat a large skillet over medium heat. Add the breakfast sausage, breaking it apart with a spatula. Cook until browned and crumbly (about 5-7 minutes).

                      - Once the sausage is cooked, sprinkle the 1/4 cup of flour over it, stirring to coat the sausage evenly. Cook for another minute to eliminate the raw flour taste.

                        - Gradually whisk in the whole milk, continuing to stir until the mixture thickens and bubbles (about 5-7 minutes). If the gravy gets too thick, add a bit more milk to reach your desired consistency.

                          - Season the gravy with black pepper, salt, and cayenne pepper (if using). Taste and adjust the seasonings as preferred.

                            Serve:

                              - Once the biscuits are done, remove them from the oven and let them cool slightly. Split the biscuits in half and spoon the warm sausage gravy generously over each half.

                                - Garnish with fresh parsley or chives and serve immediately for a comforting breakfast or brunch.

                                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 servings