Cornmeal Sage Biscuits and Sausage Gravy

Start your morning with a comforting Southern classic: Cornmeal Sage Biscuits and Sausage Gravy. These golden, buttery biscuits combine the rustic texture of cornmeal with the earthy aroma of fresh sage, creating the perfect foundation for a creamy, peppery sausage gravy that’s loaded with hearty breakfast sausage. The biscuits are made from scratch, baked to perfection, and easy enough for a cozy weekend brunch, while the rich gravy comes together in minutes for an indulgent topping. Garnished with a touch of fresh sage, this dish is a flavorful, crowd-pleasing favorite that captures the essence of home-cooked comfort food. Whether you're hosting a Sunday brunch or treating yourself to a special breakfast, this recipe blends timeless tradition with a modern twist.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 0.5 teaspoon salt
• 8 tablespoons unsalted butter
• 1 tablespoon fresh sage, finely chopped
• 0.75 cup whole milk (for biscuits)
• 1 pound breakfast sausage (mild or spicy)
• 0.25 cup all-purpose flour (for gravy)
• 3.5 cups whole milk (for gravy)
• 0.5 teaspoon salt (for gravy)
• 0.5 teaspoon black pepper
• 1 teaspoon fresh sage, finely chopped (for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, and salt.

Step 3

Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

Stir in the finely chopped sage.

Step 5

Pour in 3/4 cup of whole milk, stirring gently until the dough just comes together. Avoid overmixing.

Step 6

Turn the dough out onto a floured surface and pat it into a 1-inch-thick rectangle. Use a round biscuit cutter to cut out 8 biscuits, re-rolling scraps as needed.

Step 7

Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Step 8

While the biscuits bake, prepare the sausage gravy. Heat a large skillet over medium heat and add the breakfast sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 minutes.

Step 9

Sprinkle 1/4 cup of flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 10

Gradually pour in 3 1/2 cups of whole milk, stirring constantly to prevent lumps. Continue to cook the gravy, stirring frequently, until thickened, about 5-7 minutes.

Step 11

Season the gravy with salt and black pepper to taste.

Step 12

Split the warm cornmeal sage biscuits in half and spoon the sausage gravy generously over the top.

Step 13

Garnish with a sprinkle of chopped fresh sage and serve hot.

Nutrition Facts

Serving size	(1981.4g)

Amount per serving	% Daily Value*
Calories	4291.1

Total Fat 274.9g	0%
Saturated Fat 126.2g	0%
Polyunsaturated Fat g
Cholesterol 628.5mg	0%
Sodium 8058.1mg	0%
Total Carbohydrate 345.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 56.7g
Protein 112.7g	0%

Vitamin D 527.0IU	0%
Calcium 1320.3mg	0%
Iron 17.2mg	0%
Potassium 2655.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 10.5%

Carbs: 32.1%