Buttermilk Biscuits with Sausage Gravy
What’s not to love? Easy buttermilk biscuits smothered in a rich and creamy homemade 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 while in high school, 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 because we all love it, 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 and I bake them almost on a weekly basis. They’re just so good! Buttery and flaky, and just 6 basic ingredients. The gravy isn’t anything special, just a sausage and roux gravy. It’s simple, but homemade. And homemade is definitely the way to go! Spoon the gravy over a few biscuits, and enjoy!
I’ve made this meal dozens of times, and will probably use this exact recipe till the day I die. It’s a keeper!
baking tip:Why biscuit and scone ingredients need to stay cold
A key factor in the rise of biscuits and scones, 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.
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Buttermilk Biscuits with Sausage Gravy
For the biscuits:
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons unsalted butter (85 grams), cold and cut into cubes
- 3/4 cup buttermilk (175 ml), chilled, plus additional for brushing
For the gravy:
- 8 oz ground country/bulk breakfast sausage (225 grams)
- 2 tablespoons butter
- 1/4 cup all-purpose flour (30 grams)
- 2 1/2 cup whole milk (590 ml)
- 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. Transfer browned sausage to a paper towel to drain.
- Reduce heat to medium low and add butter and 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 often, until gravy has thickened. Stir in salt and pepper and sausage. Simmer for about 5 minutes. 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.
This recipe was originally published February 2014.
13 Comments on “Buttermilk Biscuits with Sausage Gravy”
I have to admit that here in Italy we are not really used to have such things as sausage for breakfast, opting for sweet and a little lighter flavors and foods instead. But when I saw the pictures I couldn’t help myself but saving the recipe and now I’m going to recreate it, maybe for dinner instead!
It definitely it a heavier breakfast. I’ve had it for dinner many times too, and it’s perfect!
ok never mind lunch tomorrow I want this for breakfast! 🙂
I am making this for dinner tonight! Greg is soooo excited 🙂
I wouldn’t even drain the sausage unless there is too much grease (more than 1/4 cup) but sprinkle the flour over and stir in and cook for a bit, then pour in milk and cook until thickened. I used ground pork and my own sage seasoning mix as meat is less fatty.
That’s how I make my sausage gravy too. I do use prepared sausage. Sometimes use venison sausage when I have it.
This looks amazing!
Hooked too ! Beautiful !
Things are looking Will try the recipe
How does one make this without access to baking soda? I’m going to be importing this recipe outside the US where I’ll only have access to baking powder.
Alan – bicarbonate of soda is the same as Baking Soda. Just a different name in the UK.
I’ve always been afraid to try homemade biscuits because it was the only thing my mom couldn’t excel at. I decided to give it a go this morning using gluten free flour because my daughter is sensitive, but they still turned out delicious. I absolutely loved them as did my family! (Sorry mom… lol) But thank you!!
I’ve made this today but the dough turned out super wet n sticky, is it supposed to be like that?