cinderellasapron 
Start the New Year right with giant homemade biscuits and classic Southern sausage gravy—the ultimate New Year’s Day brunch comfort food. These fluffy, oversized biscuits smothered in rich, peppery gravy are perfect for holiday mornings, family gatherings, or anytime you want a true Southern breakfast.
Giant Biscuits and Gravy
Ingredients
Giant Biscuits
- 2 1/2 cups all purpose flour
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 3/4 cup very cold butter
- 1 cup + 2 TBSP buttermilk
Sausage Gravy
- 1 TBSP butter
- 1 pound ground pork sausage (I use sage sausage)
- salt and pepper
- 1/4 cup flour
- 3 cups milk
- 2 tsp maple syrup
- fresh chives, for garnish
Instructions
Giant Biscuits
- Preheat oven to 425 degrees.
- If you don't have buttermilk, you can use 1 TBSP of vinegar mixed into plain milk. Let set 10 minutes before using.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Using a cheese grater, grate the very cold butter into the flour. Using your fingers, lightly break up any big clumps, or until the butter is pea sized and fully incorporated.
- Make a well in the center, and pour in 1 cup of the buttermilk (reserve 2 TBSP for later)
- Mix lightly until you have a shaggy dough.
- Optional: Pop the dough into the freezer for 15 minutes to make sure the butter is still nice and cold (that's what gives us flaky little pockets).
- Dump the dough out onto a floured surface. Pat into a 1 inch thick rectangle. Fold into 1/3's like you're folding a letter. Turn 90 degrees and fold again.
- Gently pat the dough back into a 1 inch rectangle.
- Use a 3 inch biscuit cutter to make about 6 giant biscuits.
- Place on a parchment lined sheet pan pretty close together. Brush the tops with buttermilk, and some crushed black pepper.
- Bake for about 10 minutes. Increase the oven heat to 450 degrees, and bake an additional 5-10 minutes, or until they're golden brown.
Sausage Gravy
- In a large skillet, melt the butter. Add the sausage and cook, breaking up into small bits. Leave the sausage to sit and sear for a few minutes before flipping to achieve crispy, golden brown bits.
- Once it is cooked through, stir in the flour. Cook for 30 seconds, stirring.
- Pour in the milk, scraping the bottom of the pan. Season with salt, pepper, and add maple syrup.
- Simmer for about 5-7 minutes, or until thickened.
- (Note: The gravy will thicken as it cools, so turn off the heat when its just slightly thinner than you want).
- Pour over biscuits, and garnish with green onions.
