Description
Southern comfort meets culinary magic in this classic Homestyle Biscuits and Sausage Gravy. Hearty, flaky biscuits swimming in rich, peppery gravy promise a breakfast experience that warms souls and satisfies deep hunger with pure American tradition.
Ingredients
Scale
Meat:
- 1 pound (454 grams) breakfast sausage
Dry Ingredients for Gravy and Biscuits:
- 2 ¼ cups Gluten-Free 1.1 flour
- 1 ¼ teaspoons kosher salt
- 1 tablespoon sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Dash of cayenne pepper
Liquid and Additional Ingredients:
- 1 onion, diced
- 1 tablespoon Worcestershire sauce
- 2 cups heavy cream
- ¼ cup water
- 8 tablespoons cold butter, plus 1 tablespoon for baking dish
- 1 cup oat milk, if dairy-free
- 2 teaspoons vinegar
Instructions
- Prepare a large skillet over medium heat for crafting the savory sausage gravy.
- Crumble the sausage into the skillet, breaking it down thoroughly while cooking until achieving a rich, golden-brown color.
- Incorporate finely chopped onions into the sausage, sautéing until the onions become translucent and release their aromatic essence.
- Sprinkle in Worcestershire sauce, cayenne pepper, paprika, salt, freshly ground black pepper, and garlic powder, stirring to distribute the seasonings evenly.
- Pour water and heavy cream (35% milkfat) into the skillet, allowing the mixture to gently simmer and reduce, developing a luxurious, thickened consistency over 5-8 minutes.
- Taste the gravy and adjust seasonings as needed, ensuring a balanced and robust flavor profile.
- Preheat the oven to 450°F (230°C), positioning the rack in the center for optimal baking.
- Generously brush a 7×10 inch (18×25 centimeter) baking dish or cast iron skillet with melted dairy-free butter, creating a non-stick surface.
- Combine oat milk and vinegar in a small bowl, creating a dairy-free buttermilk substitute, and refrigerate to maintain a cold temperature.
- In a separate mixing bowl, blend the dry ingredients thoroughly.
- Integrate cold, finely grated butter into the dry mixture, working quickly to maintain a chilled temperature.
- Gently fold the chilled dairy-free buttermilk into the dry ingredients, mixing until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and roll out to a 1/2-inch (1.3 centimeter) thickness.
- Using a 3-inch (7.6 centimeter) biscuit cutter, carefully cut out uniform biscuits from the rolled dough.
- Arrange the cut biscuits in the prepared baking dish, ensuring they are slightly touching for soft edges.
- Bake for 17-20 minutes, rotating the dish midway, until the biscuits achieve a beautiful golden-brown color and a crisp exterior.
- Remove from the oven and let rest for 2-3 minutes before serving the biscuits topped with the rich, creamy sausage gravy.
Notes
- Sausage Selection Matters: Choose high-quality ground pork sausage with robust flavor for a more authentic and delicious gravy.
- Butter Temperature is Crucial: Keep butter extremely cold when preparing biscuits to ensure flaky, tender texture that melts in your mouth.
- Buttermilk Trick: Creating a dairy-free buttermilk substitute with oat milk and vinegar helps develop a tender, soft biscuit crumb.
- Seasoning Balance: Carefully layer spices like cayenne, paprika, and Worcestershire sauce to build complex depth in the sausage gravy.
- Avoid Overworking Dough: Gently mix biscuit ingredients to prevent tough, dense biscuits and maintain a light, airy consistency.
- Baking Precision: Watch biscuits closely during the last few minutes of baking to achieve a perfect golden-brown color without burning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 120 mg