One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy’s richness, but it’s even better with a dash or two of hot sauce.
For the Biscuits
- 2 1⁄2 cups flour, plus more for cutter
- 3 1⁄2 tsp. baking powder
- 1 1⁄2 tsp. kosher salt
- 8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
- 1 1⁄2 cups buttermilk
For the Gravy
- 2 slices bacon, finely chopped
- 8 oz. pork breakfast sausage
- 1⁄2 cup flour
- 3 cups milk
- 1⁄2 cup heavy cream
- 1 tbsp. apple cider vinegar
- 1⁄4 tsp. cayenne
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, for serving (optional)
- Make the biscuits: Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add chilled butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6″x4″ rectangle, about 1″ thick. Dip a 3″ round cutter into a bowl of flour, and cut out rounds of dough. Press scraps together, and repeat with remaining dough until you have about 6 rounds. Brush a 9″ cake pan with melted butter, arrange biscuits in pan, and brush the tops with melted butter. Bake until golden brown, about 25 minutes.
- Make the gravy: Place bacon in a 4-qt. saucepan over medium-high heat, and cook, stirring occasionally, until its fat renders, about 3 minutes. Add sausage and, cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until gravy is thickened, about 5 minutes. Add vinegar, cayenne, and salt and pepper, and stir until combined.
- To serve, split biscuits in half, and cover with gravy. Serve with hot sauce, if you like.