Buttermilk Biscuits with Sausage Gravy

Few recipes embody Southern comfort food quite like Buttermilk Biscuits with Sausage Gravy. Fluffy, buttery biscuits paired with rich, creamy sausage gravy create a dish that warms the soul and satisfies hunger like nothing else. Whether it’s Sunday brunch with the family, a cozy holiday breakfast, or just a morning when you want to treat yourself, this recipe delivers.

The beauty of this dish is in its simplicity — humble pantry ingredients transform into something so comforting and hearty that it feels like a hug on a plate. In fact, for many people, this recipe carries with it childhood memories of weekend breakfasts made by a grandparent or a hearty country diner meal.

In this post, I, bigzazoo, will walk you through why this recipe works, the ingredients you’ll need, the equipment, step-by-step directions, tips for perfecting the dish, and delicious serving suggestions. By the end, you’ll not only have a reliable recipe but also the confidence to whip up biscuits and gravy anytime.

Why This Recipe Works

This recipe has stood the test of time because of its balance of textures and flavors. The tender, flaky biscuits absorb the creamy gravy while still maintaining their structure. The sausage gravy provides a savory, peppery punch that complements the buttery layers of the biscuits.

Here’s why it works so well:

Cold Butter in the Biscuits – Cutting cold butter into the flour creates small pockets of fat that melt as the biscuits bake, leading to tender, flaky layers.

Buttermilk for Tang and Lift – Buttermilk reacts with baking soda and baking powder, helping the biscuits rise tall while adding a subtle tang that balances the richness.

Seasoned Sausage Gravy – The combination of breakfast sausage, flour, milk, and black pepper creates a creamy, savory sauce that clings beautifully to the biscuits.

Simple but Versatile – This recipe works for breakfast, brunch, or even dinner when you want a filling, down-home meal.

What You’ll Need For This Recipe

For the Buttermilk Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

½ cup (1 stick) unsalted butter, very cold, cut into cubes

¾ cup cold buttermilk (plus a little extra for brushing)

For the Sausage Gravy:

1 pound breakfast sausage (pork sausage works best)

¼ cup all-purpose flour

3 cups whole milk (warmed slightly)

½ teaspoon salt (adjust to taste)

1 teaspoon freshly ground black pepper (more if you love peppery gravy)

Optional: a pinch of cayenne or red pepper flakes for heat

Equipment

You don’t need fancy equipment to pull this dish together. Here’s what you’ll want on hand:

Large mixing bowl

Pastry cutter (or two forks/your fingertips) for cutting butter into flour

Measuring cups and spoons

Rolling pin (optional — you can also pat out the dough by hand)

Biscuit cutter or drinking glass

Baking sheet

Skillet (cast iron preferred for even cooking of the sausage)

Wooden spoon or spatula for stirring gravy

Whisk for incorporating milk into the roux

Oven and stovetop

How To Make Buttermilk Biscuits with Sausage Gravy

Step 1: Make the Biscuits

Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Cut in Butter – Add the cold cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter.

Add Buttermilk – Pour in the buttermilk and stir just until the dough comes together. Don’t overmix; a slightly shaggy dough is perfect.

Shape and Cut – Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle. Fold the dough in half to create layers, then pat out again. Repeat twice more for extra flakiness. Cut biscuits with a round cutter or glass.

Bake – Place biscuits on a baking sheet, close together for softer sides or spaced apart for crispier edges. Brush tops with buttermilk. Bake at 425°F (220°C) for 12–15 minutes, until golden brown.

Step 2: Make the Sausage Gravy

Cook the Sausage – In a large skillet over medium heat, cook the sausage until browned and crumbled. Do not drain the fat — you’ll use it for the roux.

Make the Roux – Sprinkle the flour evenly over the sausage. Stir and cook for 1–2 minutes, allowing the flour to absorb the fat.

Add the Milk – Gradually whisk in warm milk, stirring constantly to avoid lumps.

Season – Add salt, black pepper, and any optional spices. Simmer until thickened, about 5–7 minutes, stirring frequently.

Step 3: Bring It Together

Split the warm biscuits in half, spoon generous amounts of sausage gravy over the top, and serve immediately.

Tips + Tricks & More For Recipe Success

Use Cold Butter – Keep your butter as cold as possible until it hits the oven. This ensures flakiness. You can even freeze the butter for 10 minutes before cutting it into the flour.

Don’t Overwork Dough – Handle the biscuit dough gently. Overmixing will make it tough.

Layer for Flakiness – Folding the dough a few times before cutting helps create beautiful layers.

Pepper Is Key – Don’t be shy with the black pepper in the gravy; it’s what gives sausage gravy its signature flavor.

Make Ahead Biscuits – You can freeze cut biscuit dough on a tray, then bake directly from frozen (adding 2–3 extra minutes).

Adjust Gravy Thickness – If your gravy gets too thick, add a splash of milk to loosen it. Too thin? Simmer a bit longer until it thickens.

How to Serve

This dish is traditionally served hot and fresh out of the kitchen. Place 1–2 warm biscuits on a plate, split them open, and ladle over creamy sausage gravy. Add a sprinkle of extra black pepper on top for a classic finish.

Serving Suggestions

Classic Breakfast – Serve with scrambled eggs and crispy hash browns for a hearty Southern-style breakfast.

Brunch Spread – Pair with fresh fruit, fried potatoes, or even a small green salad to balance the richness.

Dinner Twist – Believe it or not, biscuits and gravy make a fantastic comfort dinner. Add roasted vegetables or sautéed greens on the side.

Spicy Kick – Add a few dashes of hot sauce on top for those who like extra heat.

Holiday Morning – Perfect for Christmas or Thanksgiving morning when you want something special and filling before a big day.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4–6

Final Thoughts

Buttermilk Biscuits with Sausage Gravy is one of those recipes that feels like home. It’s hearty, satisfying, and surprisingly easy to make from scratch. By using simple pantry staples, cold butter, and buttermilk, you can create fluffy biscuits that pair perfectly with rich, peppery sausage gravy.

Whether you’re making it for a family breakfast, a weekend brunch, or even breakfast-for-dinner, this dish is guaranteed to bring smiles around the table. Once you try it, you’ll understand why it’s a Southern classic beloved across generations.

So, the next time you want to treat yourself or impress guests with a meal that tastes like comfort itself, give this recipe a try. As I, bigzazoo, can promise you — nothing beats the joy of warm biscuits smothered in creamy sausage gravy.

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