Buttermilk Biscuits with Sausage Gravy. Soft, fluffy biscuits covered in tasty, peppery sausage gravy—a warm breakfast that feels like a hug on your plate every morning.
Servings: 4
Ingredients
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt (for biscuits)
- 6 tablespoons cold butter, cut into small pieces
- 0.8 cups cold buttermilk
- 8.9 ounces breakfast sausage
- 2 tablespoons butter (for gravy)
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups milk
- 1 pinch salt and black pepper
Buttermilk Biscuits with Sausage Gravy: Steps
- Heat the oven: Turn your oven on to 220°C (that’s 425°F). This makes it super hot so your biscuits puff up nice and tall!
- Mix the dry stuff: Grab a big bowl. Put in 2 cups all-purpose flour (for biscuits), 1 tablespoons baking powder, 0.5 teaspoons baking soda, and 1 teaspoons salt (for biscuits). Stir them all together until everything looks the same.
- Add the cold butter: Drop the cold 6 tablespoons cold butter, cut into small pieces into the bowl. Use your fingers to squish and rub the butter into the flour until it looks like little crumbs. Cold butter is the secret to fluffy biscuits — don’t let it get warm!
- Add buttermilk and make the dough: Pour in the 0.8 cups cold buttermilk and stir it gently. Stop as soon as the dough comes together. Don’t mix too much or the biscuits will be hard instead of soft.
- Shape and cut the biscuits: Sprinkle a little flour on your counter. Put the dough on it and pat it down with your hands until it’s about 2 cm thick (like two stacked coins). Use a cup or cutter to cut out round biscuits. Put them on a baking tray.
- Bake the biscuits: Put the tray in the hot oven and bake for 12 to 13 minutes
13:00
. When they turn golden on top, they’re ready! Take them out and let them cool down for a bit. - Cook the sausage: Put a pan on the stove on medium heat (not too hot, not too low). Add the 8.9 ounces breakfast sausage and cook it, breaking it into small pieces, until it turns brown all over. Leave a little bit of the fat in the pan — it adds lots of yummy flavor!
- Make the gravy base: Add 2 tablespoons butter (for gravy) to the pan with the cooked sausage. Let it melt. Then sprinkle in 2 tablespoons all-purpose flour (for gravy) and stir everything together. Cook it for about 1 to 1m 30s
01:30
so the flour taste goes away. - Add milk and thicken the gravy: Slowly pour in the 2 cups milk, a little at a time, while you keep stirring. Keep cooking and stirring until the gravy gets thick and creamy — like a yummy sauce. Add 1 pinch salt and black pepper to make it taste just right. Use lots of black pepper!
- Put it all together: Cut your warm biscuits in half. Put them on a plate. Spoon lots and lots of that warm, creamy sausage gravy right on top. Eat it while it’s warm — it’s the best!
Notes
Tips for the best biscuits: Always use COLD butter and COLD buttermilk — warm butter makes flat biscuits. Don’t mix the dough too much, just until it comes together. And don’t skip the black pepper in the gravy — it’s what makes it taste so good!
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