Cream Biscuits and White Sausage Gravy
Cream Biscuits and White Sausage Gravy are the ULTIMATE Southern comfort breakfast! Top fluffy, buttery biscuits with a creamy white sausage gravy to create the perfect weekend meal. Easy to make and even easier to enjoy, these Cream Biscuits with White Sausage Gravy are the ideal breakfast or brunch food if you're looking for something savory, decadent and utterly delicious.
Servings 15 biscuits
Calories 311kcal
Ingredients
Cream Biscuits
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- 1 cup heavy whipping cream plus ¼ cup reserved
- Unsalted butter for finishing
White Sausage Gravy
- 16 oz. breakfast sausage full fat
- 2 ½ tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¼ cups skim milk
- ¾ cup heavy whipping cream
- ½ teaspoon black pepper
- Hot sauce to taste
Instructions
Make the Biscuits
- Preheat the oven to 450°F. Line a baking sheet with a nonstick baking mat or parchment paper, and set aside.
- In a large bowl, whisk 2 cups all-purpose flour, 1 teaspoon kosher salt and 1 ½ teaspoons baking powder together until combined. This is homemade self-rising flour!
- Push the flour mixture up against the sides of the bowl to create a space for the heavy cream to pour into.
- Pour 1 cup heavy whipping cream in, and stir with a rubber spatula to pull the flour into the cream. Mix until the dough begins to pull away from the bowl. If the mixture is still dry, add the reserved heavy whipping cream tablespoon by tablespoon until all the flour has been incorporated. You don’t want your dough to be too wet, so it's important to do this incrementally. Also, try not to overmix your dough.
- Sprinkle a clean, flat surface with flour. Turn the dough out onto the surface and sprinkle with additional flour. Use floured hands to fold the dough in half, then pat into a ½″ thick round. If necessary, sprinkle more flour into the dough because you don't want it to stick to the surface. If using additional flour, fold the dough in half again and reform the round.
- Cut out the biscuits using a biscuit cutter or a drinking glass. Start at the outside edge of the dough round and cut them close together, careful not to twist the cutter.
- Transfer the biscuits to the prepared baking sheet.
- Use the scraps to pull together another round for more biscuits. These will be less fluffy, but they'll still be delicious.
- Transfer the baking sheet into the preheated oven, and bake the biscuits for 10-14 minutes or until golden brown.
- Remove from the oven and lightly brush with melted Unsalted butter. Let the biscuits cool for 5-10 minutes on the sheet pan, then serve warm!
Make the Gravy
- While the biscuits are cooking, make your gravy!
- Brown 16 oz. breakfast sausage over medium-high heat in a medium-sized saucepan or skillet.
- Once the sausage has cooked through, remove from the pan while leaving the grease, and add 2 ½ tablespoons unsalted butter.
- After the butter is melted and combined with the sausage fat, sprinkle in ¼ cup all-purpose flour, mixing the fat and flour together to create a roux. Stir constantly until light brown.
- Lower the heat to medium-low, and whisk in 2 ¼ cups skim milk and ¾ cup heavy whipping cream. Cook until thickened. (Do this slowly so you don't scald the dairy products!)
- Season the gravy with ½ teaspoon black pepper, then add back in the sausage.
- Simmer for 12-15 minutes, then enjoy warm over homemade biscuits.
Notes
Biscuit recipe adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart.
The biscuits can be doubled or tripled easily.
Nutrition
Serving: 1biscuit with gravy | Calories: 311kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 404mg | Fiber: 1g | Sugar: 3g
