Here’s a classic, hearty way to make Buttermilk Biscuits with Sausage Gravy—perfect for breakfast or brunch:
🥐 Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 6 tbsp cold butter, cubed
- 1 cup buttermilk
Sausage Gravy
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole or 2%)
- Salt and black pepper to taste
- Optional: pinch of cayenne or paprika
👩🍳 Instructions
1. Make the Biscuits
- Preheat oven to 425°F (220°C).
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk until dough comes together (do not overmix).
- Turn dough onto a floured surface, gently pat to 1-inch thickness.
- Cut with a biscuit cutter or cup and place on baking sheet.
- Bake 12–15 minutes until golden brown.
2. Make the Sausage Gravy
- Cook sausage in a skillet over medium heat until browned, breaking it into small pieces.
- Sprinkle flour over sausage, stir for 1–2 minutes to cook the raw taste.
- Gradually add milk while stirring until gravy thickens (~5–8 minutes).
- Season with salt, black pepper, and optional spices.
3. Serve
- Split warm biscuits and pour sausage gravy over the top.
- Enjoy immediately with extra black pepper or hot sauce if desired.
💡 Tips for Perfect Biscuits and Gravy
- Keep butter cold for flakier biscuits.
- Do not overmix dough—light handling keeps biscuits tender.
- For creamier gravy, use a whisk to smooth lumps.
- Leftover biscuits can be reheated in the oven for a few minutes to regain crisp edges.
If you want, I can also give a quick 20-minute shortcut version that yields fluffy biscuits and rich sausage gravy for busy mornings.
Do you want me to do that?
