Southern Raised Biscuits With Spicy Sausage Cream Gravy is a comforting dish that embodies the essence of soul food. This classic Southern breakfast staple is known for its rich flavors, buttery textures, and indulgent warmth that brings people together around the table.
This dish delivers a satisfying experience with its perfect balance of flaky biscuits and creamy, well-seasoned sausage gravy.
The Heart of Southern Cooking
Southern cuisine is deeply rooted in tradition, history, and culture. The combination of biscuits and gravy dates back generations, reflecting the resourcefulness and creativity of Southern cooks.
Raised biscuits are a step above the standard variety, offering an airy, fluffy texture achieved through careful preparation.
The addition of a spicy sausage cream gravy takes this dish to a whole new level, enhancing the savory notes and adding a kick of heat that complements the delicate, buttery biscuits.
The Secret to Perfect Biscuits
Achieving the perfect biscuit requires the right balance of ingredients and technique. Cold butter is key, ensuring the dough remains flaky and light.
Yeast is incorporated to give these biscuits a slight rise, making them even more tender and pillowy. Buttermilk adds the signature tangy flavor that defines classic Southern biscuits.
These elements work together to create a biscuit that is crisp on the outside while remaining soft and airy on the inside.
The dough should be handled gently to prevent overworking, which can lead to dense biscuits. Cutting the butter into small pieces and chilling it before mixing helps maintain the ideal texture.
A well-prepared biscuit dough will rise beautifully in the oven, resulting in golden brown tops with a soft, melt-in-your-mouth interior.
Spicy Sausage Cream Gravy: A Rich & Flavorful Addition
Sausage gravy is a staple of Southern breakfasts, known for its creamy consistency and deep, savory flavor. While traditional versions use pork sausage, this recipe allows for customization with different types of meat, such as bison, lamb, or elk.
Each protein choice brings its own unique taste, making it easy to tailor the dish to personal preferences.
Seasonings play a crucial role in elevating the gravy. A combination of black pepper, cayenne, and paprika adds warmth, while fresh herbs like rosemary, thyme, and sage infuse the sauce with depth.
The addition of brown sugar balances the heat, creating a well-rounded flavor profile. The gravy thickens to perfection as it simmers, resulting in a velvety texture that coats the biscuits beautifully.
Serving & Enjoying This Southern Classic
This dish is best served hot, straight from the oven. The biscuits are brushed with melted butter to enhance their golden crust, adding an extra layer of richness. A generous ladle of spicy sausage cream gravy poured over the biscuits creates the ultimate comfort food experience.
For a complete Southern breakfast, consider pairing this dish with scrambled eggs, crispy bacon, or fresh fruit. A hot cup of coffee or a glass of sweet tea rounds out the meal, creating a well-balanced and satisfying spread.
Variations & Substitutions
This recipe can be adapted to suit different dietary preferences. Those looking for a non-spicy option can reduce the amount of cayenne and crushed red pepper flakes.
For a vegetarian version, plant-based sausage and dairy-free substitutes can be used to maintain the creamy texture and bold flavors.
Experimenting with different types of flour, such as whole wheat or gluten-free blends, can also modify the biscuits while still keeping them delicious. Adding cheese or herbs to the biscuit dough introduces additional layers of flavor, making this dish even more versatile.
A True Taste of Southern Comfort
Southern Raised Biscuits With Spicy Sausage Cream Gravy captures the heart and soul of classic Southern cooking. This dish brings warmth and nostalgia, making it a timeless favorite among those who appreciate comfort food.
Southern Raised Biscuits with Spicy Sausage Cream Gravy – A Soul Food Classic
Ingredients
For the Sausage
- 3 lbs ground meat choose your preferred mix: bison, lamb, elk, or other
- 2 tbsp black pepper
- 2 tsp salt
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 2 tsp paprika
- ½ tsp crushed red pepper flakes
- 1 tsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh sage
- 1 tbsp brown sugar
- ¼ tsp fennel
For the Biscuits
- 2 ¾ cups unsalted butter
- 2 envelopes (½ oz) total active dry yeast
- ¼ cup warm water
- 5 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ tbsp baking powder
- 1 tsp baking soda
- 1 ¼ tsp salt
- 2 ¼ cups cold buttermilk divided
For the Gravy
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups milk plus extra if needed
- Salt and pepper to taste
- Melted butter for serving
Instructions
Preparing the Sausage
- In a large bowl, combine the ground meat, black pepper, salt, garlic powder, cayenne, paprika, crushed red pepper flakes, rosemary, thyme, sage, brown sugar, and fennel.
- Use your hands to mix everything thoroughly for best results.
- Heat a large skillet over medium-high heat and cook the sausage mixture for about 8-9 minutes, breaking it into crumbles as it browns.
- Once fully cooked, remove from heat and drain excess grease. Set aside.
Making the Biscuits
- Cut the butter into 1-inch cubes and place in the freezer for a few minutes.
- Dissolve the yeast in warm water, stirring slightly. Let sit for about 5 minutes until bubbly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Take the chilled butter from the freezer and cut it into the dry ingredients using a fork or pastry cutter until it resembles coarse crumbs.
- Pour in 2 cups of the buttermilk along with the yeast mixture, stirring gently until just combined.
- Transfer the dough onto a lightly floured surface and knead it gently three to four times.
- Cut the dough in half, then stack and press together. Repeat this step a few times until the dough reaches about 1-inch thickness.
- Using a biscuit cutter or a round jar, cut out biscuits and arrange them on a lightly greased baking sheet.
- Cover and let them rise for 1 hour. Then, refrigerate for at least another hour.
Baking the Biscuits
- Preheat the oven to 450°F.
- Remove biscuits from the refrigerator and brush the tops with the remaining buttermilk.
- Bake on the center rack for 10-12 minutes or until the tops are golden brown, rotating the pan halfway through.
Making the Gravy
- While the biscuits are baking, melt the butter in a saucepan over medium-low heat.
- Whisk in the flour, stirring continuously for about a minute.
- Gradually pour in the milk while whisking constantly to create a smooth, thick sauce.
- Stir in ½ pound of the cooked sausage and season with salt and pepper. If the gravy thickens too much, add extra milk to reach the desired consistency.
Serving
- Remove the biscuits from the oven and brush with melted butter.
- Serve warm with the sausage cream gravy poured generously over the top.
Notes
- This sausage recipe yields about 3 pounds of cooked sausage. Store leftovers in an airtight container in the freezer for up to 3 months.
- For an even richer flavor, add a dash of hot sauce or extra black pepper to the gravy.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.