Here’s a classic, comforting recipe for Buttermilk Biscuits with Sausage Gravy—perfect for a hearty breakfast or brunch!
Buttermilk Biscuits with Sausage Gravy
Ingredients (Serves 4–6)
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk (cold)
For the Sausage Gravy:
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2–2 1/2 cups milk (whole or 2%)
- Salt and black pepper, to taste
- Optional: pinch of cayenne or paprika for spice
Instructions
1. Make the Biscuits:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Pour in buttermilk and stir until dough just comes together.
- Turn dough onto a floured surface, gently fold a few times, then pat to 1-inch thickness.
- Cut biscuits with a round cutter and place on a baking sheet.
- Bake 12–15 minutes until golden brown.
2. Make the Sausage Gravy:
- In a large skillet, cook sausage over medium heat until browned and cooked through.
- Sprinkle flour over sausage and stir for 1–2 minutes to remove raw taste.
- Gradually add milk, stirring constantly, until gravy thickens (about 5–7 minutes).
- Season with salt, pepper, and optional spices.
3. Serve:
- Split warm biscuits in half and pour sausage gravy generously over the top.
- Optional: garnish with chopped parsley or a dash of hot sauce.
💡 Tips:
- For extra flaky biscuits, handle dough minimally and keep butter very cold.
- Use half-and-half milk in the gravy for a creamier texture.
- Leftover gravy can be stored in the fridge for 2–3 days and reheated gently.
If you want, I can also give a slow-cooker version of sausage gravy that keeps it warm for brunch or game day.
Do you want me to do that?
