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Creamy Sausage Gravy Over Fluffy Buttermilk Biscuits

creamy sausage gravy over fluffy buttermilk biscuits - featured image
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A classic Southern breakfast featuring savory sausage gravy poured over golden, fluffy buttermilk biscuits. This easy and comforting recipe is perfect for brunch, family gatherings, or any cozy morning.

Ingredients

Scale
  • 1 pound ground breakfast sausage (spicy or mild)
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk (or 2% for creamier texture)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • A pinch of crushed red pepper flakes (optional)
  • 2 cups all-purpose flour (for gluten-free, use almond flour blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 cup buttermilk, cold

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and 1 teaspoon salt.
  3. Add cold, cubed butter and cut into the flour mixture using a pastry cutter or fork until coarse crumbs with pea-sized butter bits form.
  4. Pour in 1 cup cold buttermilk and stir gently until just combined; do not overmix.
  5. Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Fold dough over itself 2-3 times, then pat out again to 1-inch thickness.
  6. Cut biscuits using a biscuit cutter or round glass, pressing straight down without twisting. Place biscuits on prepared baking sheet close but not touching.
  7. Bake biscuits for 12-15 minutes until golden brown. Remove and set aside.
  8. While biscuits bake, cook sausage in a large skillet over medium heat, breaking up meat, until browned and cooked through (6-8 minutes). Drain excess fat, leaving about 2 tablespoons.
  9. Add 3 tablespoons butter to skillet and melt over medium heat. Stir in flour and cook, stirring constantly, for 2-3 minutes until light golden.
  10. Slowly whisk in milk, stirring constantly to avoid lumps. Simmer until thickened, about 5 minutes.
  11. Season gravy with black pepper, salt, and crushed red pepper flakes if using. Adjust seasoning to taste.
  12. Serve immediately by splitting warm biscuits and ladling sausage gravy on top. Garnish with chopped parsley or chives if desired.

Notes

[‘Keep butter cold for flaky biscuits.’, ‘Do not overmix biscuit dough to avoid toughness.’, ‘Drain excess sausage fat but keep some for flavor.’, ‘Cook roux carefully to avoid burning.’, ‘Add milk slowly while whisking to prevent lumps.’, ‘Season gradually and taste as you go.’, ‘Bake biscuits and prepare gravy simultaneously for best results.’, ‘If gravy is too thick, add milk to loosen; if too thin, simmer longer.’, ‘Use an immersion blender for extra smooth gravy if desired.’, ‘Biscuits dough can be refrigerated overnight and baked fresh.’, ‘Substitute buttermilk with milk plus vinegar or lemon juice.’, ‘Vegetarian and dairy-free adaptations available.’]

Nutrition

Keywords: sausage gravy, buttermilk biscuits, Southern breakfast, creamy gravy, easy brunch recipe, comfort food

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