Black Pepper Biscuits with Spicy Sausage Gravy

Flaky, buttery black pepper biscuits are baked tall and golden, then smothered in a rich, creamy, and slightly spicy sausage gravy for a hearty, comforting breakfast classic with a bold peppery kick.

These black pepper biscuits bake up tall, flaky, and buttery with a bold crack of fresh pepper in every bite, creating the perfect savory base for a rich, creamy sausage gravy loaded with browned, spicy sausage and warm, comforting flavors. The crisp tops and tender interiors soak up the thick, peppery gravy beautifully, making this dish a hearty, satisfying breakfast or brunch classic that’s cozy, rustic, and just a little bit spicy.

Servings

2

Prep Time

10-15 minutes

Cook Time

20-25 minutes

Total Time

30-40 minutes

Black Pepper Biscuits

1 cup all-purpose flour
1 tablespoon baking powder½ teaspoon kosher salt
1 teaspoon freshly cracked black pepper (coarse grind for best flavor)
4 tablespoons cold butter, cubed
½ cup cold milk or buttermilk
Optional: additional black pepper for topping

Spicy Sausage Gravy

½ pound spicy breakfast sausage or hot Italian sausage
2 tablespoons butter (optional, depending on sausage fat)
2 tablespoons all-purpose flour
1½ cups whole milk (plus more if needed)
¼ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper or cayenne (optional for extra heat)

Preparation

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Cube the butter and keep it cold.
  • Measure flour, baking powder, salt, and black pepper into a bowl.
  • Measure milk and set aside in the fridge so it stays cold.
  • Portion sausage and measure gravy ingredients so everything is ready while the biscuits bake.

Biscuits

  • Whisk together flour, baking powder, salt, and black pepper.
  • Add cold butter cubes and cut into the flour using fingers or a pastry cutter until small, flattened bits remain.
  • Pour in cold milk and stir gently just until a sticky dough forms (do not overmix).
  • Scoop large rustic mounds of dough onto the baking sheet and sprinkle with extra black pepper if desired.
  • Bake 12–15 minutes until tall, golden, and crisp on top.

Sausage Gravy

  • While biscuits bake, cook sausage in a skillet over medium heat, breaking it apart until fully browned and fat is rendered.
  • If the pan looks dry, add butter.
  • Sprinkle flour over the sausage and stir to form a paste (roux). Cook 1 minute to remove raw flour taste.
  • Slowly pour in milk while stirring constantly, scraping up browned bits.
  • Simmer until thick and creamy. Season with salt, black pepper, and cayenne or crushed red pepper. Add extra milk if gravy gets too thick. Keep warm on low.

Serving

  • Let biscuits cool slightly, then split open.
  • Spoon hot sausage gravy generously over each biscuit.
  • Finish with extra cracked black pepper or cayenne and serve immediately.