Buttermilk Biscuits with Sausage Gravy
Tall, flaky buttermilk biscuits smothered in creamy, peppery sausage gravy — a true Southern breakfast classic made easy at home in under 30 minutes.
Equipment
- Mixing bowl
- Biscuit cutter (or glass)
- Rolling Pin
- Baking Sheet
- cast iron skillet
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp salt
- 1 tsp sugar
- 6 tbsp cold unsalted butter, cubed
- 0.75 cup cold buttermilk
- 1 lb breakfast sausage (mild or spicy)
- 0.25 cup all-purpose flour (for gravy)
- 3 cups whole milk
- 0.5 tsp salt (for gravy)
- 1 tsp black pepper, freshly ground
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Pour in cold buttermilk and stir just until a dough forms.
- Turn dough onto floured surface, gently pat, fold, and cut biscuits. Place on sheet and bake 12–15 minutes.
- While biscuits bake, brown sausage in a skillet over medium heat.
- Sprinkle flour over sausage, stir to coat, then whisk in milk slowly.
- Cook until thickened, about 5–7 minutes. Season with salt and plenty of pepper.
- Split biscuits and spoon hot sausage gravy over each. Serve immediately.
Notes
Make biscuits ahead and freeze unbaked for quick weekend mornings. Swap the sausage with turkey or veggie for a lighter take. Gravy thickens as it cools — just reheat with a splash of milk.