Southern Buttermilk Biscuits & Sausage Gravy
Tall, flaky, buttery biscuits split open and smothered in a peppery cream gravy studded with breakfast sausage. This is the ultimate Southern breakfast.
Ingredients
- Biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1 tsp salt, 6 tbsp very cold butter (cubed), 3/4 cup cold buttermilk
- Sausage Gravy: 1 lb (450g) breakfast sausage (pork), 1/4 cup all-purpose flour, 2.5 cups whole milk, 1 tsp black pepper (coarsely ground), 1/2 tsp salt, pinch of cayenne
Instructions
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1
Biscuits: Preheat oven to 450°F (230°C). Whisk flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or your fingertips until the mixture has pea-sized lumps. Pour in buttermilk and stir until just combined (don’t overmix).
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2
Turn out onto a floured surface. Pat to 1 inch thick. Fold in half, pat out again. Repeat 3-4 times (this creates layers). Pat to 3/4 inch thick and cut with a 2.5-inch round cutter. Place touching on a baking sheet. Bake 12-15 minutes until tall and golden.
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3
Gravy: Cook sausage in a large skillet over medium heat, breaking into crumbles, until browned (about 8 minutes). Do not drain the fat.
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4
Sprinkle flour over the sausage and stir for 1-2 minutes. Gradually pour in milk, stirring constantly. Cook for 5-7 minutes until the gravy thickens to a coating consistency. Season with lots of black pepper, salt, and cayenne.
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5
Split biscuits open and ladle gravy generously over the top.
