Homemade Biscuits with Sausage Gravy
Give your ho-hum biscuits a makeover and make the fluffiest biscuits on the planet, then fill them with tender sausage and creamy gravy! These Homemade Biscuits with Sausage Gravy are just about as good as great can get!
My Mama’s amazing biscuits were the inspiration behind this tasty creation. Her biscuits are just about the best on the planet, and if you’ve tried one, I’m sure you’ll agree! But when you bake those biscuits in a muffin tin and fill them with meaty, chunky, and creamy sausage gravy, you’ll see just how gosh darn good these biscuits can get!
Homemade Biscuits filled with sausage gravy are the perfect morning food. A tasty twist on the classic biscuits and gravy, I make a batch of these and the family grabs one (or two if they’re sneaky!) before dashing out the door. There’s something just so satisfying about biscuits and gravy, and this tasty recipe blends the best of both worlds in one easy-to-eat biscuit!
Homemade Biscuits filled with sausage gravy aren’t hard to make, but you will get your hands messy to make sure you’ve got a clean counter, a muffin tin, and a good, hot oven!
Ingredients
Make sure you grab self-rising flour for these biscuits. That’s flour with the leavening agent already added. It skips a step and makes the best homemade biscuits!
For the biscuits:
- Self-rising flour
- Vegetable shortening
- Buttermilk
- Butter – Melted.
For the sausage gravy:
- Butter
- All-purpose flour
- Milk
- Salt and pepper to taste
- Red pepper flakes – An optional garnish.
How To Make Homemade Biscuits Filled With Sausage Gravy
Who doesn’t love biscuits and gravy! You can make these ahead of time and freeze them, or just keep them in the fridge to heat and eat.
- Preheat your oven to 500-F.
- Work the shortening into the flour with your very clean fingers until the flour is crumbly with chunks about the size of peas.
- Stir in the buttermilk and mix well but don’t overmix.
- Dust the countertop or clean work surface with a little bit of flour.
- Pat the dough down into a rectangle – using your hands is fine.
- Cut the dough into 8-10 squares, then flatten each biscuit with floured hands.Â
- Press the flattened biscuits into the muffin cups of a muffin pan.Â
- Brush the tops of the biscuits with melted butter.
- Bake at 500-F for about 10-12 minutes or until the biscuit shells are lightly golden brown.
To make thick and creamy sausage gravy:
- Brown the sausage in a large skillet until no longer pink, then transfer the sausage to a paper towel-lined plate. Leave the sausage fat behind in the skillet.
- Whisk the butter into the sausage fat until melted, and then whisk in the flour. Cook the flour for a minute or two at a slow bubble.
- Whisk the milk into the flour mixture slowly and cook until thickened.
- Return the drained breakfast sausage to the skillet, stirring it into the gravy.Â
- Spoon the sausage gravy into the biscuits, mounding the gravy in the middle of the biscuit.
- Return the biscuits to the oven for a few more minutes to heat through, then sprinkle the tops with red pepper flakes and serve!
Recipe Tips
Follow these tips to make the best Homemade Biscuits Filled With Sausage Gravy!
- You don’t need to knead the biscuit dough. In fact, biscuits are better when they’re not overworked.
- I use a pizza cutter to cut the biscuits – just dust it in flour first and let it do the work!
- Spray the muffin tins with Bakers Secret (or another nonstick cooking spray) to help the biscuits release more easily.
- Don’t worry if you end up with a few lumps in the gravy – they’ll look like sausage bits!
Serving Suggestions
This easy Homemade Biscuits recipe with sausage and gravy is perfect for on-the-go mornings, but you can also make them a part of a heartier meal or brunch. Pair them with: crispy bacon, fun hash browns, and Grandma Lynne’s Eggs & Onions.
Storage
Keep leftover biscuits in an airtight container in the fridge for 3-4 days, and reheat them in the microwave for breakfast throughout the week. But you can also freeze these amazing biscuits. Pop them on a baking sheet and put them into the freezer for an hour or two to harden them. Then seal them inside a freezer bag. To serve them, thaw overnight (or defrost them in the microwave) and bake at 350-F for 8-12 minutes, or until warmed through.
Sausage Gravy Stuffed Buttermilk Biscuits
Ingredients
- For the biscuits:
- 2 cups self rising flour
- 1/4 cup vegetable shortening
- 3/4 cup buttermilk
- 2 tablespoons butter
- a pizza cutter
- For the sausage gravy:
- 1 pound sausage
- 1 tablespoon butter
- 1/4 cup all purpose flour
- 2 cups milk
- salt & pepper to taste
- red pepper flakes to garnish optional
Instructions
- Preheat your oven to 500 degrees.
- Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Lightly dust your counter top with flour.
- Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 squares. Lightly dust your hands with flour, and flatten each biscuit. Press them into each muffin cup. Bake at 500 degrees for 10-12 minutes.
- Meanwhile, make the sausage gravy. Brown the sausage in a large skillet until done. Using a slotted spoon, transfer the sausage to a paper towel lined plate. Turn the heat to medium, and add in 1 tablespoon of butter. Melt. Whisk in 1/4 cup of flour, & let cook for 1 minute. Slowly whisk in the milk, a little at a time, and cook until thickened.
- Spoon the sausage gravy into the biscuits, making a mound of gravy in the middle. Return to the oven on 500 degrees for an additional 3 minutes. Serve with a sprinkling of red pepper flakes if desired.
