It's easy to have hot, flakey, delicious homemade biscuits with gravy on the table in just less than 30 minutes with this easy biscuits and sausage gravy recipe!
2cupsself-rising flour(see notes for all-purpose flour)
1 ½cupsheavy cream(don't substitute milk, heavy cream is a must!)
½teaspoonsea salt
Instructions
Preheat oven to 475 degrees. Add sausage to skillet, breaking it up with a fork or hamburger masher. Brown the sausage meat over medium heat until it is no longer pink. Prepare biscuits while the meat is browning.
Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed (about 30 seconds).
Empty bowl with dough onto a lightly floured counter and scrape out any remaining dough or flour from the bowl. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat the process.
Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Finish sausage gravy while the biscuits are baking.
Sprinkle 1/3 cup of flour evenly over the top of browned sausage. Stir to mix flour and sausage together and cook for 1 minute. Slowly add milk, a little at a time, stirring constantly. Add Worcestershire sauce, and continue stirring until sausage gravy is thick and creamy. If milk gravy gets too thick, add up to 1/2 cup of milk a little at a time.
Biscuits are ready when they are golden on top. Let biscuits cool for 5 minutes. When ready to serve, cut a biscuit open and place it open-faced on a plate. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated. Serve warm.
Video
Notes
Substitutions:Turkey Biscuits and Gravy - Substitute ground turkey or turkey sausage for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage to give it that traditional sausage taste.Hamburger Gravy and Biscuits - Substitute ground beef for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage, along with a little beef bouillon for flavor.You can use all-purpose flour in place of self-rising flour, with these additions:2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.Store the biscuits in a sealed bag and keep them on the countertop for up to 3 days. The gravy should be cooled first, then transferred to a sealed container, and kept in the fridge for 3-4 days. Reheat the biscuits in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk if needed to thin it out a bit.