Buttermilk Biscuits with Sausage Gravy
Tall, flaky homemade buttermilk biscuits smothered in creamy, peppery country sausage gravy. The hearty Southern breakfast that's worth getting out of bed for.
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Medium
Ingredients
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Instructions
Heat the oven to 450°F and line a baking sheet with parchment.
Whisk the 2 cups flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of small peas.
Pour in the buttermilk and stir with a fork just until a shaggy dough forms. Add another tablespoon of buttermilk if it's too dry.
Turn the dough onto a floured surface and pat into a rectangle about 1 inch thick. Fold it in thirds like a letter, then pat out again. Repeat once more.
Cut out biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting. Place them touching on the baking sheet. Pat scraps together and cut more.
Bake 12 to 15 minutes, until tall and golden. Brush the tops with melted butter.
Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through, 8 to 10 minutes. Don't drain the fat.
Sprinkle the 1/4 cup flour over the sausage and stir 1 minute. Slowly pour in the milk, stirring constantly. Simmer, stirring, until thick and creamy, 5 to 7 minutes. Season with pepper and salt.
Split the warm biscuits and spoon the gravy over the top.
Tips and substitutions
- Keep everything cold. Cold butter makes steam pockets in the oven, which gives you flaky layers.
- Twisting the cutter seals the edges and stops biscuits from rising, so press straight down.
- If the gravy gets too thick, whisk in a splash more milk.
- Biscuits are best fresh, but unbaked cut biscuits can be frozen and baked straight from frozen, adding 3 to 4 minutes.
Nutrition (estimated)
| Calories | 610 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 42 g |
| Fat | 41 g |
| Fiber | 1 g |
| Sodium | 1280 mg |
Per serving, based on 6 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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