Biscuits and Sausage Gravy: A Hearty, Comforting Classic
Tender flaky biscuits paired with a rich, peppery halal sausage gravy create a cozy Southern breakfast. Perfect for family meals or weekend brunch, this recipe uses halal alternatives for a satisfying, nostalgic dish.
Servings: 8 servings
Calories: 650kcal
Ingredients
- Biscuits:
- 2 cups (283g) all-purpose flour
- 1 Tbsp aluminum-free baking powder
- 2 tsp granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (113g) unsalted butter, divided (7 Tbsp cold, 1 Tbsp melted)
- 1 cup (235ml) cold buttermilk
- Sausage Gravy:
- 1 lb halal breakfast sausage
- 1/3 cup (47g) all-purpose flour
- Salt and pepper to taste
- 3 cups (710ml) whole milk
- 2 Tbsp butter (optional for gravy)
Instructions
- Preheat oven to 450°F (232°C). Line an 18x13-inch baking sheet with parchment paper.
- Whisk flour, baking powder, sugar, baking soda, and salt in a bowl until combined.
- Add 7 Tbsp cold butter, cut into cubes with a pastry cutter until pea-sized clumps form.
- Pour buttermilk into a well in the dry mixture; gently fold to combine.
- Turn dough onto a floured surface, press to form a rectangle. Fold 3 times to create layers.
- Roll dough to 1 inch thickness and cut into 8 squares. Brush with melted butter.
- Bake 15-18 minutes until golden. Meanwhile, cook sausage in a skillet until browned. Remove and set aside.
- In the same skillet, stir flour into sausage drippings. Cook 1-2 minutes. Add milk gradually, whisking to avoid lumps. Add butter (if using), sausage, salt, and pepper. simmer until thickened.
- Serve warm with biscuits.
Notes
Use cold butter and buttermilk for flakiest biscuits. Store leftovers in airtight containers overnight; reheat gravy on stovetop. Halal sausage substitute is essential for dietary compliance.