Black Pepper Biscuits with Sage Almond Milk Gravy
Servings Prep Time
6people 30minutes
Cook Time
30minutes
Servings Prep Time
6people 30minutes
Cook Time
30minutes
Ingredients
Biscuit Ingredients
Gravy Ingredients
Instructions
For the Biscuits
  1. Preheat the oven to 450°. Combine the flour, baking powder, salt, and pepper in a large mixing bowl. Take the ½ stick of butter and “cut” in into the flour mixture. The best way to do this is the old fashioned way: with your hand. Break the butter up into small pieces and make sure it is distributed as evenly as possible throughout the flour mixture.
  2. Add the milk, mix thoroughly, and place in the fridge for about 15-20 minutes or so.
  3. Remove the dough from the fridge and form into biscuits. This recipe made 8-9 small biscuits, so you could always make 4-5 larger ones if you want instead. Place the biscuits on a greased baking sheet and bake in the oven for about 12 minutes.
For the Gravy
  1. While the dough is chilling, brown the sausage in a large pan. Once the sausage is cooked through, remove and set aside on some paper towels to drain.
  2. Melt the 4 Tbsp. butter in a large pan and heat until bubbling. Sprinkle the 4 Tbsp. of flour in the pan, and whisk for about a minute until all of the flour is incorporated into the butter and the mixture thickens quite a bit.
  3. Slowly, add ½ cup of almond milk at a time to the pan, stirring the whole time. Make sure the gravy thickens up before adding the next ½ cup of almond milk. This allows you to control the thickness of the gravy.
  4. Once you’ve added about 1½ cups of almond milk, add the sage and season with salt and pepper to taste. Continue adding the almond milk, ½ cup at a time until you’ve used either 2 or 3 cups, depending on the amount of gravy you want.
  5. Add the sausage back to the gravy pan and cook a few minutes more to reheat the sausage. Remove from the heat and serve immediately over the pepper biscuits!
Recipe Notes

I didn’t roll the dough out and use a cookie cutter because I don’t currently have any cookie cutters, but I’m sure that would make for an even fluffier, flakier biscuit if you have the time and supplies.

I usually make 3 cups worth of gravy, because we love gravy around here. If you’re making this for a smaller crowd, just use 2 cups of milk and call it a day. Unless you love leftover gravy…who doesn’t?