Waffle House-Style Country Sausage Gravy Biscuits

Fluffy whole-wheat pastry biscuits smothered in a rich, peppery sausage cream gravy — a clean-ingredient take on the Waffle House breakfast classic without the additives and bleached flour.

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Ingredients

  • 2 cups organic whole-wheat pastry flour, plus more for dusting
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp organic coconut sugar
  • 6 tbsp cold grass-fed unsalted butter, cut into small cubes
  • 3/4 cup cold grass-fed whole milk
  • 12 oz pasture-raised pork breakfast sausage, casings removed
  • 3 tbsp organic whole-wheat pastry flour (for roux)
  • 2 cups grass-fed whole milk
  • 1/2 tsp fine sea salt
  • 1 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tbsp grass-fed unsalted butter (for gravy)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Preheat oven to 450°F. In a large bowl, whisk together 2 cups whole-wheat pastry flour, baking powder, sea salt, and coconut sugar.
  2. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  3. Pour in the cold milk and stir until a shaggy dough just comes together. Turn onto a lightly floured surface and pat to 3/4-inch thickness. Fold in thirds, pat again, and cut into 8 rounds with a biscuit cutter. Do not twist — press straight down.
  4. Place biscuits on a parchment-lined baking sheet and bake 12–14 minutes until golden on top.
  5. While biscuits bake, cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned through, about 6–7 minutes.
  6. Add the butter to the sausage, then sprinkle in 3 tablespoons of flour. Stir and cook 1–2 minutes to eliminate the raw flour taste.
  7. Pour in 2 cups of whole milk gradually, stirring constantly. Bring to a simmer and cook until the gravy thickens to a spoonable consistency, 4–5 minutes. Season with salt, black pepper, and red pepper flakes.
  8. Split the hot biscuits and ladle the sausage gravy generously over the top.

FAQ

Can I make the biscuits ahead?

Yes — bake the biscuits up to a day ahead and reheat in a 300°F oven for 5 minutes. Make the gravy fresh for best texture.

Why is my gravy lumpy?

Lumps form when the milk is added too fast. Pour it in slowly in a thin stream while stirring constantly, and the roux will absorb it smoothly.

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