Biscuits and Gravy Buttermilk

Flaky biscuits smothered in creamy, sausage-studded gravy are classic comfort food in my kitchen. Whether you are cooking for a cozy weekend breakfast or need a hearty dish for brunch guests, this recipe delivers that old-fashioned Southern flavor with just a bit of patience and a few clever tricks.

I first whipped this up for my mother-in-law who grew up in Tennessee The look on her face after the first bite convinced me to keep this sausage gravy recipe on permanent rotation

Ingredients

• Unsalted butter: Look for high quality butter for best flavor Freezing helps create flaky biscuit layers
• Cold buttermilk: Adds tang and activates the baking soda Use real buttermilk for best rise
• All-purpose flour: Reliable for both biscuits and gravy opt for a fresh bag with no off smell
• Baking powder, Baking soda, Granulated sugar and kosher salt: Together they lift the biscuits and season for balanced taste Make sure your baking powder is fresh by testing it in water
• Raw pork breakfast sausage: Classic southern taste choose one with good seasoning and no fillers
• Whole milk or two percent: Creamier milk makes the gravy richer Avoid ultra pasteurized for best texture
• Freshly ground black pepper and kosher salt: Add just enough but let the sausage shine Grind pepper just before using for the strongest aroma
• Hot sauce: Optional but recommended for a kick Choose your favorite brand or style

Step-by-Step Instructions

Prep and chill the butter:

Grate one and a half sticks of butter and freeze overnight for buttery flakes Keep the oven rack center and preheat to four hundred degrees Line a baking sheet for easy cleanup

Mix the dry ingredients:

In a large bowl whisk flour baking powder sugar salt and baking soda to evenly distribute all the dry leaveners This ensures no bitter or salty pockets

Grate and toss in the butter:

Grate frozen butter right into the flour mixture using the large holes of a box grater Toss quickly with a fork so the cold butter stays in separate pieces Chop up any remaining butter nub and add to the bowl

Drizzle and mix buttermilk:

Slowly drizzle cold buttermilk over the mixture Toss gently do not overwork it as this keeps texture light as clouds

Knead and shape the dough:

Lightly knead just until mostly combined Pat into a square about one inch thick The dough may look rough but this makes for tall biscuits

Layer for extra flake:

Cut into squares stack them and use a pin to gently roll into a five by seven inch rectangle This trick creates flaky layers Cut into six even biscuits

Freeze then bake:

Space the biscuits apart on the sheet and freeze for ten minutes for dramatic rise Brush with melted butter for golden tops Bake until their bottoms are richly browned and tops are golden twenty to twenty five minutes

Cook the sausage:

Remove sausage casings and brown in a large skillet Break up the sausage as you cook until crumbled and done with no pink left

Make the roux:

Sprinkle flour over the sausage and stir until the mixture just smells nutty and the flour is incorporated This step thickens the gravy

Add milk and simmer:

Whisk milk in a slow stream to keep a smooth gravy texture Simmer until it thickens and bubbles stirring often Adjust with more milk for your ideal thickness

Season and finish:

Off the heat stir in pepper and salt to your taste Cover to keep warm until the biscuits finish baking For extra buttery finish brush biscuits again and serve warm with a ladle of hot gravy

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My favorite ingredient has to be the frozen butter You can actually see flakes melting as the biscuits bake I love remembering my grandmother showing me how to pat the dough by hand on her wooden counter with flour dust everywhere The kitchen always smelled amazing all morning when these were baking

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to two days or refrigerate if keeping longer Wrap tightly to prevent them from drying out Leftover sausage gravy should be cooled and kept in the fridge and will last about three days Microwave gently or reheat on the stovetop with a splash of milk to restore creamy texture

Ingredient Substitutions

You can substitute turkey breakfast sausage for pork if you want lighter gravy Unsalted butter gives you more control but in a pinch salted butter works just reduce added salt If buttermilk is not available add a tablespoon of lemon juice to a cup of whole milk and rest for five minutes before using

Serving Suggestions

Cut the biscuits in half and spoon sausage gravy generously over each round For large brunches serve extra hot sauce on the side Chopped chives are a pretty topping A side of scrambled eggs or sautéed greens makes a wonderful full meal

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Cultural Context

Biscuits and sausage gravy are an iconic Southern US breakfast with deep roots in Appalachian and country cooking The humble gravy made the most of pantry supplies and budget cuts of meat and has since become a comfort food classic passed down through generations

Recipe FAQs

→ What makes buttermilk biscuits so fluffy?

Using cold butter and buttermilk keeps the dough tender and creates flaky, airy layers as it bakes.

→ How do you thicken sausage gravy?

Stirring flour into the cooked sausage creates a roux that thickens the gravy as milk is gradually added and simmered.

→ Can you prepare biscuits ahead of time?

Biscuits can be baked ahead and reheated, or shaped and frozen raw to bake fresh when needed.

→ What type of sausage works best?

Breakfast pork sausage is traditional, but mild or spicy varieties can both be used for different flavor profiles.

→ How do you keep gravy warm before serving?

Cover the skillet and keep the heat on low, stirring occasionally. Add a splash of milk to loosen if needed.