Here’s a classic recipe for Buttermilk Biscuits with Sausage Gravy—perfect for a hearty breakfast or brunch.
Buttermilk Biscuits
Ingredients (for 8 biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
Instructions
- Preheat oven to 425°F (220°C).
- Mix dry ingredients in a bowl: flour, baking powder, sugar, salt, baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- Add buttermilk and stir until just combined. Do not overmix.
- Turn dough onto floured surface, gently knead 3–4 times.
- Roll out dough to about ¾-inch thick. Cut biscuits with a round cutter.
- Bake 12–15 minutes, until golden brown.
Sausage Gravy
Ingredients
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2–3 cups milk (adjust for desired thickness)
- Salt and black pepper to taste
Instructions
- Cook sausage in a skillet over medium heat until browned, breaking into small pieces.
- Sprinkle flour over sausage, stir for 1–2 minutes to cook out the raw taste.
- Gradually add milk, stirring constantly until gravy thickens.
- Season with salt and black pepper to taste.
- Serve hot over freshly baked biscuits.
Tips
- Use cold butter for flakier biscuits.
- For extra richness, add a splash of cream to the gravy.
- Biscuits can be made ahead and reheated; gravy is best fresh.
This combination of flaky, buttery biscuits with creamy, savory sausage gravy is a true comfort-food classic.
If you want, I can provide a shortcut version where both biscuits and gravy can be made in under 30 minutes without compromising flavor.
