Biscuits and Gravy Buttermilk (Print Format)

Flaky homemade biscuits paired with rich, peppery sausage gravy make a comforting southern breakfast favorite.

# Ingredients:

→ Biscuits

01 - 12 tablespoons unsalted butter, frozen
02 - 4 tablespoons unsalted butter, melted
03 - 1 cup cold buttermilk
04 - 3 cups all-purpose flour, plus more for dusting
05 - 2 1/2 teaspoons baking powder
06 - 2 teaspoons granulated sugar
07 - 1 1/4 teaspoons kosher salt
08 - 1/2 teaspoon baking soda

→ Gravy

09 - 1 pound raw pork breakfast sausage, casings removed if necessary
10 - 1/3 cup all-purpose flour
11 - 3 cups whole or 2% milk, plus more as needed
12 - 1/4 teaspoon freshly ground black pepper, plus more as needed
13 - 1/4 teaspoon kosher salt, plus more as needed
14 - Hot sauce, for serving (optional)

# Steps:

01 - Freeze 12 tablespoons unsalted butter until solid (at least 2 hours, ideally overnight). Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
02 - In a large bowl, whisk together 3 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, 2 teaspoons of sugar, 1 1/4 teaspoons of kosher salt, and 1/2 teaspoon of baking soda.
03 - Grate the frozen butter on the large holes of a box grater directly into the flour mixture. Chop the remaining piece evenly and combine using a fork, breaking up any clusters of butter.
04 - Gradually pour in 1 cup of buttermilk, tossing the mixture gently with a fork. Knead briefly to form a shaggy dough and transfer to a lightly floured surface. Pat into a 6-inch square, pressing any loose bits into the dough.
05 - Cut the dough into 4 squares, stack, and roll into a 5x7-inch rectangle about 1-inch thick. Trim edges (optional) and cut into 6 squares. Place on prepared baking sheet, at least 2 inches apart. Freeze for 10 minutes.
06 - Brush the tops of the biscuits with melted butter and bake until golden brown, about 20-25 minutes.
07 - In a large skillet, cook 1 pound of breakfast sausage over medium heat, breaking it into crumbles, until browned and cooked through, 8-11 minutes.
08 - Add 1/3 cup all-purpose flour to the skillet with the sausage and cook, stirring constantly, for 1 minute. Gradually whisk in 3 cups of milk and cook until thickened, about 3 minutes. Season with 1/4 teaspoon each of black pepper and kosher salt, adjusting to taste.
09 - Brush baked biscuits with the remaining melted butter. Serve with gravy and an optional drizzle of hot sauce.

# Tips:

01 - For a richer flavor, use whole milk in the gravy.
02 - Grate the butter quickly to avoid melting, and keep it cold before baking for flaky biscuits.

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