Here’s a classic, indulgent recipe for Buttermilk Biscuits with Sausage Gravy—perfect for a hearty breakfast or brunch.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup cold buttermilk
For the Sausage Gravy:
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole milk preferred)
- Salt and black pepper, to taste
- Optional: pinch of crushed red pepper or paprika
Instructions
1. Make the Biscuits:
- Preheat oven to 450°F (232°C).
- In a bowl, whisk together 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 just combined. Dough will be slightly sticky.
- Turn dough onto a floured surface, gently fold 2–3 times, then pat to ~1-inch thick.
- Cut biscuits using 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 over medium heat, cook sausage until browned, breaking into small pieces.
- Sprinkle flour over sausage and cook 1–2 minutes, stirring constantly.
- Gradually whisk in milk, starting with 2 cups. Simmer until thickened, about 5–7 minutes.
- Season with salt, pepper, and optional spices. Add more milk if needed for desired consistency.
3. Serve:
- Split warm biscuits and spoon sausage gravy over the top.
- Optional: garnish with chopped parsley or extra black pepper.
💡 Tips:
- For extra flaky biscuits, don’t overwork the dough.
- Leftover biscuits can be reheated in the oven for a few minutes to refresh them.
- If you like spicy gravy, add a dash of hot sauce or cayenne pepper.
If you want, I can also give a shortcut version using frozen biscuits that still tastes homemade and only takes 20 minutes. Do you want me to share that?
