Biscuits with gravy – Southern breakfast rolls Recipe
Biscuits with gravy is a classic breakfast from the American South: soft, buttery rolls topped with a thick sausage gravy. It’s something between our warm baked rolls and dumplings with sauce, just in a breakfast version. On weekends Americans eat them lazily with a big mug of coffee, and you can serve them as a hearty start to the day or a late breakfast for a hungry family.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- wheat flour - 260 g
- baking powder - 10 g
- salt - 3 g
- butter - 80 g
- buttermilk - 180 ml
- rapeseed oil - 10 ml
- fresh sausage - 250 g
- butter - 30 g
- wheat flour - 25 g
- milk - 400 ml
- black pepper freshly ground - 2 g
- salt - 2 g
Main Ingredient:
wheat flour
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- Put 260 g of flour, the baking powder and 3 g of salt into a bowl and mix. Cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your fingers until you get fine crumbs resembling streusel.
- Pour in the buttermilk and quickly mix with a spoon just until combined. The dough will be soft and slightly sticky – that’s how it should be, don’t add much extra flour.
- Transfer the dough onto a lightly floured work surface. Gently pat it out with your hands into a disc about 2 cm thick, fold it in half and pat out again – repeat 3 times so the biscuits have a layered structure.
- Use a glass or cutter to cut out rounds and place them on the tray close to each other but not touching. Brush the tops lightly with oil. Bake for 12–15 minutes, until nicely risen and lightly golden on top.
- While the biscuits are baking, prepare the gravy. Remove the sausage from its casing (if there is one) and crumble it into small pieces. Heat 30 g of butter in a large frying pan, add the sausage and fry for 6–8 minutes over medium heat, breaking it up with a spatula, until well browned and slightly crisped.
- Sprinkle the sausage with 25 g of flour, mix thoroughly and fry for another 1–2 minutes, until the flour absorbs the fat and toasts lightly (the mixture will be thick).
- Gradually pour in the milk, stirring constantly with a whisk or spoon to avoid lumps. Cook for 5–7 minutes over low heat, stirring, until the gravy thickens to the consistency of heavy cream. Season with salt and plenty of freshly ground black pepper.
- Remove the baked biscuits from the oven and let them rest for 5 minutes. Split each roll in half, place on plates and generously spoon over the hot sausage gravy. Serve immediately.
Storage
In fridge:
2 days
Freezing:
Yes
Store leftover biscuits and gravy separately in the fridge. Reheat the biscuits briefly in the oven or toaster so they regain their softness, and warm the gravy gently in a saucepan, adding a splash of milk if it has thickened too much.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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