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Fluffy biscuits drenched in creamy sausage gravy on a white plate

Smoked Paprika & Gouda Gravy with Classic Biscuits

This recipe features fluffy buttermilk biscuits served with a rich and savory gravy made with smoked paprika, breakfast sausage, and melted smoked Gouda cheese. It's a comforting meal perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • large bowl
  • whisk
  • pastry blender or fingertips
  • fork
  • 2-inch round cutter
  • baking sheet
  • large skillet

Ingredients
  

Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar optional
  • 1 teaspoon salt
  • 1/2 cup unsalted butter very cold and cubed
  • 3/4 cup buttermilk

Gravy

  • 1 pound breakfast sausage
  • 1/4 cup all-purpose flour
  • 1-2 teaspoons smoked paprika
  • 3 cups whole milk
  • Salt and black pepper to taste
  • Pinch cayenne pepper optional
  • 1 cup shredded smoked Gouda cheese

Instructions
 

Prepare Your Biscuits

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt.
  • Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Pour in the buttermilk and mix with a fork until a shaggy dough forms, being careful not to overmix.
  • Turn the dough onto a lightly floured surface, then gently pat or roll it to about 1/2-inch thickness.
  • Fold the dough in half and repeat this process 1-2 more times.
  • Cut out biscuits using a 2-inch round cutter, then place them on a baking sheet, either touching for softer sides or separate for crispier sides.
  • Bake for 12-15 minutes, or until golden brown.

Make Your Gravy Base

  • In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled.
  • Drain off most of the excess fat, leaving about 2-3 tablespoons in the pan.

Incorporate Smoked Paprika & Gouda

  • Sprinkle the flour and smoked paprika over the cooked sausage and fat, then cook, stirring constantly, for 1-2 minutes to create a roux.
  • Gradually whisk in the milk until smooth, then continue whisking as the gravy heats and thickens.
  • Bring to a simmer, reduce heat to low, and cook for 5-7 minutes, stirring occasionally, until the gravy reaches your desired consistency.
  • Season generously with salt, black pepper, and optional cayenne, then stir in the shredded smoked Gouda cheese until melted and creamy.

Assemble and Serve

  • Split the warm biscuits in half.
  • Spoon a generous amount of hot Smoked Paprika & Gouda Gravy over the biscuits.
  • Garnish as desired with fresh herbs or extra cracked black pepper.

Notes

For extra fluffy biscuits, ensure your butter and buttermilk are very cold. Do not overmix the biscuit dough to prevent tough biscuits. Adjust the amount of smoked paprika and cayenne pepper in the gravy to your spice preference.