Go Back
There’s something undeniably comforting about a plate of heavenly buttermilk biscuits smothered in rich sausage gravy. This classic dish holds a special place in the hearts of many, especially in Southern cuisine, where it’s often considered a staple breakfast or brunch option. The combination of warm, flaky biscuits and savory, creamy gravy evokes a sense of nostalgia, reminding us of family gatherings and leisurely weekend mornings.

Fluffy Buttermilk Biscuits with Sausage Gravy

Discover the comfort of homemade buttermilk biscuits topped with rich sausage gravy in this delightful recipe. With their flaky texture and nostalgic appeal, these biscuits are a Southern staple perfect for breakfast or brunch. Learn to create light, fluffy biscuits from scratch using simple ingredients like buttermilk and cold butter, then whip up a savory gravy for a satisfying meal. Enjoy the joy of cooking and savoring this classic dish that brings people together.
Print Recipe Pin Recipe

Ingredients
  

For the Fluffy Buttermilk Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup buttermilk, chilled

1 tablespoon honey (optional, for sweetness)

For the Sausage Gravy:

1 pound breakfast sausage (such as Italian or pork sausage)

1/4 cup all-purpose flour

2 cups whole milk

1 teaspoon black pepper (adjust to your taste)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

Instructions
 

Make the Biscuits:

    - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

      - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

        - Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs.

          - Stir in the buttermilk and honey until just combined. The dough should be sticky but manageable.

            - Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold it into thirds (like a letter) and gently press down again. Repeat this process two more times to create layers.

              - Use a floured biscuit cutter or a glass to cut out biscuits. Do not twist the cutter; simply press down and pull straight up.

                - Place the biscuits on the prepared baking sheet, making sure they’re touching slightly for a soft side. Bake for 12-15 minutes or until golden brown.

                  Prepare the Sausage Gravy:

                    - In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula. Cook until fully browned and no longer pink. Drain excess grease if necessary, leaving about a tablespoon in the pan.

                      - Sprinkle the flour over the cooked sausage, stirring to coat. Cook for about 1-2 minutes to eliminate raw flour taste.

                        - Gradually stir in the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.

                          - Add black pepper, garlic powder, onion powder, and salt to taste. Adjust seasoning according to preference. Once thickened, remove from heat.

                            Serve:

                              - Split the fluffy biscuits in half. Spoon the rich sausage gravy over each half generously. Serve warm, and enjoy!

                                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 servings