Southern Raised Biscuits with Spicy Sausage Cream Gravy – A Soul Food Classic
This classic soul food dish features light, fluffy biscuits paired with a rich and spicy sausage cream gravy. The homemade sausage blend brings deep, savory flavors, while the biscuits provide a buttery, tender texture that soaks up the creamy, peppery gravy perfectly.
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.
Tried this recipe?Let us know how it was!