Buttermilk Biscuits and Sausage Gravy:
Table of Contents
Flaky Bliss Meets Creamy Chaos
Tired of sad, flat biscuits and gluey gravy that’s more akin to wallpaper paste than breakfast? Enter the Buttermilk Biscuits and Sausage Gravy of your dreams: towering, flaky biscuits that practically wave at you in the oven, topped with a peppery gravy that flows like a savory river. Perfect for lazy weekend brunches, they’re also a surefire way to impress any bleary-eyed guest stumbling into your kitchen. Once you master the gentle fold for the biscuits and the slow simmer for the sausage gravy, your only battle left is deciding how many biscuits is “too many.”
Why You’ll Love This
- Sky-High Biscuits: Cold butter + gentle folding = layered miracles.
- Creamy, Not Gluey: A well-managed roux turns sausage drippings into velvety gravy.
- Comfort Overload: Perfect for braving cold mornings or appeasing post-party appetites.
- Customizable: Amp up the gravy heat, or keep it mild for the wimps at the table.
(For another doughy breakfast treat, check out our Chewy Bagels in Chewy & Doughy—we love carbs in all forms.)
Fluff vs. Slime: The Science of Biscuits and Gravy
Biscuits soar high when cold butter meets high-protein flour; small butter bits create steam pockets as they bake, forming tall, flaky layers. Meanwhile, a quick roux + sausage drippings form the base of a classic gravy, but controlling heat is crucial: let it simmer gently to avoid lumps. According to Serious Eats on gravy perfection, lumps often arise if you add liquid too fast or scorch the roux. Keep it slow and steady, and your gravy flows like a savory dream—no lumps or chalky texture to be found.
Buttermilk Biscuits and Sausage Gravy
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutes350
kcal45
minutesBask in Buttermilk Biscuits and Sausage Gravy: tall, flaky biscuits crowned by a creamy, peppery gravy—perfect for a cozy brunch fix.
Ingredients
- Biscuits
2 cups all-purpose flour (plus more for dusting)
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp cold unsalted butter (cut into small cubes)
¾ to 1 cup cold buttermilk (start with ¾, add more if dough seems dry)
- Sausage Gravy
½ lb breakfast sausage (mild or spicy)
2 tbsp all-purpose flour
2 cups whole milk (warm)
1 tsp black pepper (or more if you love the bite)
½ tsp salt (plus more to taste)
Pinch of cayenne (optional, for a subtle kick)
From Flour Dust to Breakfast Heaven (Step-by-Step Instructions)
- Mix Up the Biscuit Dough
In a bowl, whisk flour, baking powder, baking soda, and salt. Cut cold butter cubes into the dry mixture using a pastry blender (or your fingertips, quickly). Aim for pea-sized butter chunks—these pockets will create lofty layers. Drizzle in cold buttermilk until the dough just holds together. Overmixing births dense pucks, so gently does it. - Shape & Cut
Turn the dough onto a floured surface. Pat it into a rectangle, fold it in half, rotate 90 degrees, and pat it again. Repeat about 3 times—these folds help form layers. Roll or pat the dough ~1 inch thick. Cut biscuits with a round cutter (or a glass). Resist the urge to twist the cutter, as it can seal edges and inhibit rise. - Bake the Biscuits
Place biscuits on a parchment-lined sheet, edges barely touching if you want them to rise upward more. Bake at 425°F for ~12–15 minutes until golden. Brush tops with melted butter if you like a glossier finish. Let them cool slightly—though devouring them piping hot is understandable. - Sausage Gravy: The Creamy Crown
While biscuits bake, brown sausage in a skillet over medium heat, breaking it into crumbles. Once cooked, sprinkle flour directly onto sausage, stirring to coat. Gradually add warm milk, whisking to combine. Lower heat so it simmers gently—boil it to oblivion, and lumps loom. Stir in pepper, salt, and a pinch of cayenne if you’re spunky. Cook until thickened, ~5–7 minutes. If it’s too thick, thin with a splash more milk. - Serve & Bask in the Carb Glory
Split a biscuit, ladle sausage gravy on top, and watch the sauce cling to each flaky layer. Stab it with a fork or just go caveman—no judgment. This Buttermilk Biscuits and Sausage Gravy extravaganza is worth every crumb on your shirt.
(If your gravy thickens too much while waiting on biscuits, stir in a bit more milk before serving.)
Pro Tips / Chef’s Note
- Cold Butter: Dice or grate your butter and keep it chilled—warm butter leads to flat, sad biscuits.
- Gentle Fold: Pat the dough, fold, rotate, repeat. Overmixing kills those precious layers.
- Roux & Whisk: When making gravy, whisk constantly as you add milk to prevent lumps.
- Season Boldly: Black pepper is your friend, especially in sausage gravy—taste as you go.
Substitutions for the Sake of Humanity (Dietary/Allergy)
- Gluten-Free Biscuits: Use a reliable GF flour mix that includes xanthan gum; keep the process of cold butter and gentle folds. Gravy also needs GF flour in the roux.
- Dairy-Free: Substitute vegan butter and plant-based milk (oat or almond) for both the biscuits and gravy. The flavor changes, but the concept remains.
- Turkey Sausage: If pork isn’t your jam, use turkey sausage or a vegetarian sausage alternative. Season up if it’s lacking in fat.
Turn Up the Fun (Variations & Serving Suggestions)
Flavor Variations
- Spicy Jalapeño Biscuits: Fold in diced jalapeños and cheddar for a southwestern pop.
- Herb-Infused Gravy: Add thyme or sage for an earthy note that pairs well with savory sausage.
Serving Ideas
- Eggs on Top: A fried or poached egg layered on the gravy-laden biscuit = unstoppable brunch stack.
- Side of Fruit: A bright fruit salad or tangy coleslaw can cut through the richness.
(Fancy more breakfast challenges? Try our Zesty Lemon Ricotta Pancakes in Bold Breakfasts & Brunches if you like sweet flipsides.)
Storing the Feast (Storage & Reheating)
Leftover Biscuits
Keep extras in an airtight container, room temp for 2 days, or freeze if you made a big batch—reheat in a 350°F oven for ~5 minutes. Microwaving can make them soft and sad.
Sausage Gravy
Refrigerate gravy in a sealed container for up to 3 days. Warm gently on the stovetop, stirring in a little milk if it’s turned overly thick. Avoid boiling, which can lead to lumps and heartbreak.
Biscuits & Gravy Q&A (Your Brunch Queries)
Q: Can I skip the folding steps for biscuits?
A: Sure, but you’ll lose some lofty layers. The fold method yields dramatic height and lamination. Skip if you’re okay with a “drop biscuit” style—less theatrics, but still tasty.
Q: Is pre-cooked sausage okay for gravy?
A: It works in a pinch—just sauté it a bit for color. But raw sausage drippings lend that deeper flavor for your Buttermilk Biscuits and Sausage Gravy.
Q: Can I make the gravy ahead?
A: Indeed. Rewarm gently, thinning with extra milk if needed. Just keep an eye on lumps (whisk often).
Our Flaky Farewell
You’re now armed with the blueprint for Buttermilk Biscuits and Sausage Gravy—the epitome of hearty brunch tradition. Marvel at biscuits so tall they could audition for a skyscraper cameo, smothered in gravy that’s creamy but never gluey. Make it once, and you’ll realize the best brunch is homemade, no matter how fancy your local diner claims to be.
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