Buttermilk Biscuits with Sausage Gravy
This classic dish is perfect for breakfast or dinner! Easy buttermilk biscuits smothered in a rich and creamy homemade sausage gravy make for a meal everyone is sure to enjoy.
Ingredients
For the biscuits:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons (85 grams) unsalted butter , cold and cut into cubes
- ¾ cup (170 grams) buttermilk , chilled, plus additional for brushing
For the gravy:
- 8 oz (225 grams) ground country/bulk breakfast sausage
- 2 tablespoons butter
- ¼ cup (30 grams) all-purpose flour
- 2 ½ cup (568 grams) whole milk (preferred, or 2%)
- 1 teaspoon salt plus more to taste
- ½ teaspoon fresh ground pepper plus more to taste
Instructions
To make the biscuits:
- Preheat oven to 400°F. 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 starts to come together to make a very dry, shaggy dough.
- Dump the dough out onto a clean surface and use your hands to gather and gently need the dough until it comes together and all dry bits are incorporated. Pat the dough flat (about 1 inch thick) and then fold it on top of itself, like you're closing a book. Flatten and fold a few more times, which helps create flaky layers in the biscuits.
- Pat dough again to about 1 inch thick. Cut dough into 3-inch rounds with a lightly floured cutter (these are the round cutters I use). You should get 8 biscuits total, but you'll need to gather up scraps and re-roll and cut to get the last few. Place biscuit rounds 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 skillet set over medium high heat. Transfer browned sausage to a paper towel to drain. Leave grease in the skillet to add more flavor, or you can drain some or all of it out of the pan if you'd like.
- Reduce heat to medium low and add butter. Once melted, add flour and whisk together to make a thick roux, or paste. Slowly add the milk while whisking constantly, scraping bottom of pan with the whisk to removed browned bits. Add salt and pepper.
- Bring gravy to a boil and simmer gently until thickened, stirring often, about 5 minutes. Add sausage and additional salt and pepper as needed, to taste.
- Serve warm biscuits with the gravy. The gravy may seem really thin, but it starts to thicken as soon as it starts cooling, so by the time you're spooning it over the biscuits it should be the perfect consistency.
- 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. See Notes section below for make-ahead tips.
Video
Notes
- How to make ahead of time
- Make biscuits ahead of time: Prep biscuits as written, then either 1) bake, cool and freeze in a ziplock bag for up to 1 month. Thaw at room temperature for several hours, then warm in a 350°F oven for 15 minutes. Or, 2) freeze unbaked biscuits in their baking pan, cover with plastic wrap, and freeze for up to 3 days. Bake from frozen, adding a few minutes of bake time.
- Make gravy ahead of time: Completely make the gravy as written, then cool and store in an airtight container in the fridge for up to 3 days, or in the freezer for up to a month. When ready to serve, warm the gravy in a saucepan over medium-low heat (thaw first if frozen), stirring often.
- I prefer to use bulk pork sausage, but chicken, turkey or even vegetarian sausage are all options for this recipe.
- Add a pinch of red pepper flakes or fresh herbs like sage, thyme or chives for a little extra flair and flavor, if desired.
- Serving size is 1 biscuit plus gravy per serving.
Calories: 377kcal, Carbohydrates: 32g, Protein: 11g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 61mg, Sodium: 769mg, Potassium: 386mg, Fiber: 1g, Sugar: 5g, Vitamin A: 532IU, Vitamin C: 1mg, Calcium: 187mg, Iron: 2mg
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