Description
A comforting breakfast recipe featuring homemade, flaky buttermilk biscuits served with rich, peppery sausage gravy. Ready in under 30 minutes using simple pantry staples.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup (113g) cold unsalted butter, cubed
- ¾ cup (180ml) buttermilk
- 1 pound (450g) breakfast sausage (pork with sage)
- ¼ cup (30g) all-purpose flour (for gravy roux)
- 2–3 cups (480-720ml) whole milk
- 1–2 teaspoons freshly cracked black pepper
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups flour, baking powder, 1 teaspoon salt, and sugar.
- Cut the cold, cubed butter into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs with pea-sized butter chunks.
- Pour in the buttermilk and gently stir with a fork or spatula just until the dough comes together; do not overmix.
- Turn dough onto a lightly floured surface and gently fold 3-4 times, then pat into a ¾-inch thick rectangle.
- Cut biscuits with a 2-inch cutter, pressing straight down without twisting. Place on baking sheet, leaving 1 inch between them.
- Bake for 12-15 minutes until golden brown. Let cool for 5 minutes.
- While biscuits bake, cook sausage in a large skillet over medium-high heat until browned and crispy (8-10 minutes).
- Drain all but ¼ cup of sausage fat. Sprinkle ¼ cup flour over the fat and cook for 1-2 minutes to make a roux.
- Slowly whisk in milk, simmering until gravy thickens (5-7 minutes). Season with black pepper and salt.
- Split warm biscuits and spoon gravy over the top. Serve immediately.
Notes
Keep all ingredients cold for flaky biscuits. Do not overwork the dough. If you don’t have buttermilk, substitute with milk plus 1 tablespoon vinegar or lemon juice per cup. Gravy can be made ahead and reheated with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with ½ cup
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
Keywords: buttermilk biscuits, sausage gravy, breakfast recipe, homemade biscuits, southern cooking, comfort food, quick breakfast