Black Pepper Biscuits with Sausage & Poblano Gravy
There’s something undeniably comforting about a warm, buttery biscuit smothered in rich, savory sausage gravy. But this isn’t just any biscuits and gravy recipe—this is Black Pepper Biscuits with Sausage & Poblano Gravy, a bold and flavorful twist on the Southern classic. The biscuits are impossibly flaky, with a hint of cracked black pepper for a subtle kick, while the gravy is thick, creamy, and packed with smoky heat from fire-roasted poblano peppers. Every bite is the perfect balance of indulgence and spice, making this dish a true breakfast (or brunch!) masterpiece.
Whether you’re feeding a hungry family on a lazy Sunday morning, impressing brunch guests, or just craving some serious comfort food, this recipe delivers. The best part? It’s easier to make than you’d think, with simple ingredients and a foolproof method that guarantees biscuits that rise tall and gravy that’s silky smooth. Get ready to elevate your breakfast game—this is Southern comfort at its finest!
How to Make Black Pepper Biscuits with Sausage & Poblano Gravy
To make Black Pepper Biscuits with Sausage & Poblano Gravy, start by preheating your oven to 400°F. In a mixing bowl or the bowl of a stand mixer, combine 3 cups of flour with 1 teaspoon of kosher salt, 2 tablespoons of baking powder, and ½ teaspoon of cracked black pepper. Cut 1 cup of cold butter into small cubes and work it into the flour mixture until it resembles coarse, clumpy sand. Pour in 1 ½ cups of heavy cream and mix just until the dough comes together. Shape the dough into a rough ball, then divide it into 8 portions. Gently press each portion onto a baking sheet, leaving space between them. Bake for 15 to 20 minutes, until the biscuits are tall, golden, and flaky.
While the biscuits bake, prepare the gravy. In a large nonstick pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of your favorite breakfast sausage and cook until browned. Stir in 1 diced medium yellow onion and 2 large poblano peppers, cooking for 3 to 4 minutes until softened and slightly caramelized. Add 2 to 3 cloves of fresh garlic, ½ teaspoon of black pepper, a pinch of red chili flakes (if desired), and kosher salt to taste. Cook for another minute to let the flavors meld. Sprinkle in ¼ cup of flour and stir continuously for 2 to 3 minutes to create a thick roux. Gradually pour in 4 cups of milk, stirring constantly to avoid lumps, then reduce the heat to medium and let the gravy thicken for 5 to 10 minutes. Finish by stirring in ½ cup of heavy cream for extra richness.
Once the biscuits are done, split them open while they’re still warm and smother them with the sausage and poblano gravy. Serve immediately and enjoy a dish that’s rich, peppery, and packed with bold flavors. Whether for brunch or a cozy weekend breakfast, this meal is pure comfort food bliss!
Biscuit Perfection & Flavor Twists: Mastering the Art of Homemade Biscuits
Achieving the perfect biscuit can feel like a bit of a science, but with a few key tips, you’ll get tall, flaky, buttery biscuits every time. One of the biggest mistakes is overmixing the dough—biscuits should be handled as little as possible to prevent them from becoming dense and tough. Keep your butter extra cold, even freezing it for 10 minutes before cutting it into the flour. When incorporating the butter, aim for small, pea-sized pieces throughout the dough to create flaky layers as they melt in the oven. Another common issue is baking at the wrong temperature—a hot oven (400°F or higher) is key to getting that golden, crisp exterior while keeping the inside soft. Also, pressing your biscuits too flat will keep them from rising properly, so keep them thick before baking for the best texture.
Want to make this recipe your own? Try adding sharp cheddar, crumbled bacon, or fresh herbs like rosemary or thyme to the biscuit dough for extra depth of flavor. For a spicy kick, a dash of cayenne or smoked paprika pairs beautifully with the black pepper. If you’re feeling adventurous, swap out the heavy cream for buttermilk to get a slightly tangier, more traditional Southern-style biscuit. As for the gravy, you can easily customize it by swapping sausage for chorizo or turkey sausage, or making it vegetarian with sautéed mushrooms and a splash of soy sauce for umami. Looking for a little extra heat? Stir in a spoonful of chipotle powder, hot sauce, or diced jalapeños. The beauty of this dish is that it’s incredibly versatile—so don’t be afraid to get creative and make it your own!
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Black Pepper Biscuits with Sausage & Poblano Gravy
Equipment
- Mixing bowl
- Stand mixer (optional)
- Measuring cups and spoons
- Knife and cutting board
- baking sheet
- Parchment paper (optional)
- Large nonstick pot or skillet
- Wooden spoon or spatula
- Whisk
Ingredients
- 3 cups all-purpose flour
- 1 cup cold butter cubed
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 1/2 teaspoon cracked black pepper
- 1 1/2 cups heavy cream
- 1 tablespoon olive oil
- 1 pound breakfast sausage
- 1 medium yellow onion diced
- 2 large poblano peppers diced
- 2 –3 cloves garlic minced
- 1/2 teaspoon black pepper
- Kosher salt to taste
- Pinch of red chili flakes optional
- 1/4 cup all-purpose flour
- 4 cups milk
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl or stand mixer, work the cold, cubed butter into the flour until the mixture resembles coarse sand.
- Stir in the kosher salt, baking powder, and cracked black pepper.
- Pour in the heavy cream and mix until the dough just comes together—it should feel dense and cold.
- Shape the dough into a rough ball, divide it into eight portions, and gently press them onto a baking sheet.
- Bake for 15–20 minutes, or until the biscuits are puffed and golden brown.
- While the biscuits bake, heat olive oil in a large nonstick pot over medium-high heat and brown the sausage.
- Add the diced onions and poblano peppers, cooking for 3–4 minutes until softened and slightly caramelized. Adjust heat if needed.
- Stir in the garlic, black pepper, kosher salt, and red chili flakes (if using), cooking for another 1–2 minutes.
- Sprinkle in flour, stirring well to create a roux, and cook for 2–3 minutes to eliminate the raw flour taste.
- Slowly pour in milk, stirring constantly, then reduce heat to medium and simmer for 5–10 minutes until thickened.
- Finish by stirring in heavy cream for extra richness.
- Serve the hot, savory gravy generously over warm black pepper biscuits, and enjoy!