What’s not to love? Easy buttermilk biscuits drowning in a rich and creamy sausage gravy make for a meal everyone is sure to enjoy.
If I had to pick a last breakfast, it would most definitely be biscuits and gravy. I can still remember my first taste the morning after a sleepover at a friend’s house, and I’ve been hooked ever since.
If it’s on the menu it’s always the dish I order, it’s on a regular rotation at our house, and I’m not even kidding when I say that I sometimes dream of biscuits and gravy. Totally hooked.
My easy buttermilk biscuits continue to be one of the top recipes on my site since I originally posted it in 2011, and I bake them almost on a weekly basis. Often they are destined for biscuits and gravy and every time I share a picture on Instagram, I get questions about a recipe.
So here it is, a tried and true recipe that I’ll probably be making up until the day I die. You can’t get a better recommendation than that.
baking tip:Why biscuit ingredients need to stay cold
A key factor in the rise of these biscuits, and an even bigger part of their texture, is the little bits of cold butter that melt and make steam. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.
Make sure you start with cold butter and milk, and work the dough quickly so the butter doesn’t have a chance to warm up.
Buttermilk Biscuits with Sausage Gravy
For the biscuits:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing
For the gravy:
- 1 lb (455 grams) country breakfast sausage
- 1/4 cup (30 grams) all-purpose flour
- 2 1/2 cup (590 ml) whole milk
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon fresh ground pepper, plus more to taste
To make the biscuits:
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.
- On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
- Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool.
To make the gravy:
- While the biscuits are baking, prepare the gravy. Brown the sausage in a large saute pan set over medium high heat. Do not overcrowd pan, brown in batches if necessary. Transfer browned sausage to a paper towel to drain.
- Reduce heat to medium low and add flour to pan and whisk together with remaining sausage drippings. Slowly add the milk a little at a time while whisking constantly, scraping bottom of pan with whisk to removed browned bits. Continue to cook, while whisking constantly, until gravy has thickened. Stir in salt and pepper and sausage. Simmer for about 5 minutes, stirring frequently. Add additional salt and pepper to taste.
- Serve warm biscuits with the gravy. Store leftover gravy in the fridge for up to 5 days. Store biscuits in an airtight container at room temperature for up to 3 days.