Description

A comforting weekend breakfast featuring tender, flaky buttermilk biscuits served with a rich, peppery sausage gravy. This recipe ensures perfect texture and flavor with expert tips for making from scratch.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 tablespoon (15g) baking powder
½ teaspoon (3g) baking soda
1 teaspoon (6g) salt
½ cup (113g) unsalted butter, very cold
1 cup (240ml) buttermilk, cold
2 tablespoons (30ml) heavy cream
1 pound (450g) breakfast sausage (pork with sage)
¼ cup (30g) all-purpose flour
3 cups (720ml) whole milk
1 to 2 teaspoons freshly cracked black pepper
Salt to taste
Optional: Red pepper flakes

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
Add cold, grated butter to the flour mixture. Use a pastry cutter or fork to work butter into flour until it resembles coarse crumbs with pea-sized chunks remaining.
Make a well in the center and pour in cold buttermilk. Stir gently with a fork just until the dough comes together; do not knead.
Turn dough onto a lightly floured surface. Pat to ½-inch thickness. Fold dough in half and pat again (2-3 times max). Cut biscuits with a 2-inch cutter, pressing straight down without twisting.
Place biscuits close together on the baking sheet. Brush tops with heavy cream.
Bake for 12-15 minutes until golden brown and puffed. Keep warm.
In a large cast-iron skillet over medium heat, cook sausage until browned and crispy. Drain excess grease, leaving about 2-3 tablespoons.
Sprinkle ¼ cup flour over the sausage fat. Stir constantly for 1-2 minutes to make a roux.
Slowly pour in warm milk, whisking constantly to prevent lumps. Bring to a simmer.
Reduce heat and cook for 5-7 minutes, stirring often, until thickened. Season with black pepper and salt to taste.
Split warm biscuits open and spoon generous amounts of hot gravy over the top. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not twist the biscuit cutter when cutting. Warm the milk before adding to the roux to prevent lumps. Biscuits can be frozen raw and baked from frozen. Gravy does not freeze well.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 biscuit with 1 cup
Calories: 580
Sodium: 920
Fat: 32
Saturated Fat: 14
Carbohydrates: 52
Fiber: 2
Protein: 18

Keywords: biscuits and gravy, sausage gravy, buttermilk biscuits, breakfast recipe, comfort food, weekend brunch, homemade biscuits