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Fluffy Buttermilk Biscuits with Creamy Sausage Gravy

fluffy buttermilk biscuits with creamy sausage gravy - featured image
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A comforting homemade recipe featuring tender, flaky buttermilk biscuits paired with rich, peppery sausage gravy. Perfect for cozy breakfasts or brunches.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup (240ml) buttermilk, cold
  • 1 pound (450g) breakfast sausage
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups (600ml) whole milk, warmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  3. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Pour in cold buttermilk and gently stir until dough just comes together; avoid overmixing.
  5. Lightly flour a clean surface and turn dough out. Pat into a 3/4-inch thick rectangle, fold over itself a couple of times, and pat again to 3/4 inch thickness.
  6. Using a 2.5-inch round cutter, press straight down into dough for clean edges. Place biscuits close together or spaced apart on baking sheet as desired.
  7. Bake biscuits for 12-15 minutes until golden brown. Let cool slightly on a wire rack.
  8. While biscuits bake, crumble sausage into a hot skillet over medium heat. Cook until browned and cooked through, about 7-8 minutes. Drain excess fat leaving about 3 tablespoons.
  9. Sprinkle flour over sausage and stir constantly for 2 minutes to form a roux.
  10. Slowly whisk in warmed milk, scraping bottom of skillet. Bring to a simmer and cook until thickened, about 5 minutes.
  11. Season gravy with salt, pepper, and optional Dijon mustard.
  12. Split biscuits in half and ladle sausage gravy on top. Serve warm.

Notes

Keep butter and buttermilk cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. Press biscuit cutter straight down without twisting to help biscuits rise. Use warm milk for gravy to prevent lumps. If gravy is too thick, add more milk gradually; if too thin, simmer longer or add a flour slurry.

Nutrition

Keywords: buttermilk biscuits, sausage gravy, breakfast, brunch, comfort food, homemade biscuits, creamy gravy

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