Black Pepper Biscuits with Sausage & Poblano Gravy
There’s nothing more comforting than a plate of homemade Black Pepper Biscuits smothered in rich, savory Sausage & Poblano Gravy. These flaky, buttery biscuits have just the right amount of bite from cracked black pepper, making them the perfect base for a creamy, flavorful gravy packed with smoky poblano peppers, hearty sausage, and a touch of spice. Whether you're making this for a cozy weekend breakfast, a special brunch, or even breakfast-for-dinner, this dish is guaranteed to be a crowd-pleaser. Simple, satisfying, and bursting with bold flavors—this is Southern comfort food at its finest!
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!