Ah yes—buttermilk biscuits with sausage gravy is the ultimate Southern comfort breakfast: flaky, buttery biscuits smothered in rich, creamy, savory sausage gravy. Here’s a classic recipe:
Buttermilk Biscuits
Ingredients (makes ~8 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
Instructions
- Preheat oven: 450°F (230°C).
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
- Cut in butter: Use a pastry cutter or your fingers to work the butter into the flour until mixture resembles coarse crumbs.
- Add buttermilk: Stir just until dough comes together. Don’t overmix.
- Shape biscuits: Turn dough onto a floured surface, gently pat to about 1-inch thick. Cut with a biscuit cutter.
- Bake: Place on a baking sheet and bake 12–15 minutes until golden.
Sausage Gravy
Ingredients
- 1 lb breakfast sausage (mild or spicy)
- 3 tbsp all-purpose flour
- 2–2½ cups milk
- Salt & pepper to taste
Instructions
- Cook sausage: In a skillet over medium heat, cook sausage until browned, breaking it into crumbles.
- Make roux: Sprinkle flour over sausage; stir and cook 1–2 minutes.
- Add milk: Gradually pour in milk, stirring constantly.
- Simmer: Cook 5–10 minutes until thickened. Season with salt and pepper.
Serve
- Split warm biscuits in half and spoon sausage gravy generously over the top.
Tips
- Extra flaky biscuits: Keep butter cold and handle dough minimally.
- Make-ahead: Biscuits can be frozen before baking; gravy can be made in advance and reheated.
- Variation: Add a pinch of cayenne to the gravy for a subtle kick.
💡 Fun fact: This combo is often called a Southern breakfast classic, and it’s the reason brunch exists in many households.
If you want, I can also give a “lazy version” that’s still incredible—using store-bought biscuits and a 5-minute sausage gravy—perfect for a quick weekend breakfast.
Do you want me to do that?
