Buttermilk Biscuits with Sausage Gravy

Flaky, buttery biscuits smothered in creamy sausage gravy. A classic comfort breakfast that’s easy to make from scratch.

Yields: 6-8
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: Baking Sheet, Large Skillet

Ingredients

Buttermilk Butter Biscuits:

• 2 cups all-purpose flour

• 1 Tbsp baking powder

• 1 Tbsp sugar

• 6 Tbsp salted butter (very cold)

• ¾ cup buttermilk

Sausage Gravy:

• 1 lb pork sausage

• 3 Tbsp butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• Salt and black pepper, to taste

Directions

1. Make the Biscuits:

   Preheat oven to 425°F (220°C)

   In a large bowl, whisk together flour, baking powder, and sugar.

   Grate in frozen butter or cut in cold cubed butter with a pastry cutter until pea-sized.

   Pour in buttermilk and mix by hand until just combined. Do not overmix.

   Turn dough onto a lightly floured surface. Knead gently, folding dough over itself five times to create layers.

   Pat to ¾-inch thickness and cut out biscuits using a biscuit cutter or circle cookie cutter, reforming scraps as needed.

   Place on a parchment-lined baking sheet and bake for 12–14 minutes, until golden. Brush tops with melted butter.

2. Prepare the Sausage Gravy:

   While biscuits bake, brown sausage in a large skillet over medium heat. Remove sausage with a slotted spoon, leaving drippings in the pan.

   Add butter to the pan. Once melted, stir in flour and cook until golden brown.

   Slowly whisk in milk and cook until the mixture begins to thicken.

   Return sausage to the pan and simmer for 10–12 minutes, stirring occasionally. Season with salt and black pepper to taste.

3. Serve:

   Split warm biscuits in half and generously ladle sausage gravy over each biscuit. Serve immediately.