Traditional recipes

Sour Cream Biscuits with Sausage Gravy

Sour Cream Biscuits with Sausage Gravy

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Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.



  • 2 teaspoons baking powder
  • 2 cups all-purpose flour, plus more
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces; plus 2 tablespoons, melted

Gravy and Assembly

  • 8 ounces breakfast sausage links, chopped
  • 2 tablespoons unsalted butter
  • Kosher salt, freshly ground pepper

Special Equipment

  • A 2¼-inch-diameter biscuit cutter

Recipe Preparation


  • Preheat oven to 425°. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.

  • Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until ¼" thick, then fold in half. Roll dough out again until ¼" thick, then fold in half again. Repeat once more, rolling out to a ¾"-thick round.

  • Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can’t cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Brush biscuits with melted butter.

  • Do Ahead: Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.

Gravy and Assembly

  • While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl with a slotted spoon.

  • Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don’t let it color; this is a white gravy).

  • Gradually add milk, whisking until incorporated. Reduce heat to medium-low and cook gravy, still whisking, until thickened, 8–10 minutes. Stir in sausage; season with salt and pepper.

  • Serve hot biscuits with gravy alongside for spooning over top.

Recipe by Natalie Chanin & Butch Anthony,Photos by Annabelle Mehran

Nutritional Content

Calories (kcal) 450 Fat (g) 30 Saturated Fat (g) 15 Cholesterol (mg) 70 Carbohydrates (g) 32 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 11 Sodium (mg) 540Reviews SectionThis turned out to be a huge hit!! I did not work the dough as much because I didn't want a million layers but oh, my!!Michelle GuynnWashington DC Metro area03/25/18This is my go-to simple biscuit recipe. The gravy is also spot on.AnonymousTallahassee 01/07/18These came out like hockey pucks. I followed the recipe exactly. I should have knows this was a poor recipe when it didn't say to chill the cut dough before baking. What a waste.

Watch the video: Old Fashioned Biscuits and Gravy (June 2022).


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