Description
Buttermilk Biscuits with Sausage Gravy is a classic Southern breakfast that’s hearty, creamy, and deeply satisfying. Flaky, buttery biscuits are smothered in rich homemade sausage gravy, making every bite pure comfort food perfection.
Ingredients
- For the Biscuits:
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp (85g) cold unsalted butter, cubed
- 3/4 cup (180ml) cold buttermilk
- For the Sausage Gravy:
- 1 lb (450g) breakfast sausage (mild or spicy)
- 1/4 cup (30g) all-purpose flour
- 2 1/2 cups (600ml) whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Make the Biscuits: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir just until a dough forms. Do not overmix.
- Turn dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold it over itself 2–3 times for flaky layers, then roll out again to 1 inch thick.
- Cut out biscuits with a 2.5-inch cutter and place them close together on the prepared baking sheet.
- Bake for 12–15 minutes or until golden brown. Brush tops with melted butter if desired.
- Make the Sausage Gravy: In a large skillet over medium heat, cook sausage until browned and crumbly, about 6–8 minutes. Do not drain all the fat — leave about 2 tablespoons in the pan.
- Sprinkle flour over the sausage and stir for 1–2 minutes to coat and remove raw flour taste.
- Gradually whisk in milk, stirring constantly to avoid lumps. Continue cooking until thickened, about 5–7 minutes.
- Season with black pepper, salt, and red pepper flakes to taste.
- Serve warm biscuits split in half and topped generously with sausage gravy.
Notes
- Use cold butter and buttermilk for extra flaky biscuits.
- Add a pinch of cayenne to the gravy for subtle heat.
- Gravy will thicken as it cools — thin it with a splash of milk before reheating.
- Biscuits can be frozen before or after baking for easy make-ahead breakfasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: Southern American