Buttermilk Biscuits & Gravy
Prep time
Cook time
Total time
Super flaky biscuits and savory sausage gravy - an All American breakfast favorite!
Recipe type: Breakfast
Cuisine: American
Serves: 4-5
  • For the Biscuits
  • 3 cups unbleached all-purpose flour, plus more for dusting
  • ½ teaspoon baking soda
  • 1½ Tablespoons baking powder
  • 1 teaspoon salt
  • 2 Tablespoon sugar, optional
  • ½ stick or 8 tablespoons very cold butter cut into pieces
  • 1½ cups buttermilk
  • For the Gravy
  • 1 pound bulk breakfast sausage, mild, hot & spicy, sage or turkey
  • 1 Tablespoon vegetable oil
  • 3-4 Tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried sage, optional
  • 2 cups whole milk, room temperature
  1. For the Gravy
  2. Brown the sausage in a 10" skillet in vegetable oil. If the sausage has a high fat content, drain the sausage in a strainer, and return to the skillet.
  3. Over medium-low heat, add the flour. Stir with a wooden spoon, until the flour is completely dissolved. Cook for 1-2 minutes.
  4. Add the salt, pepper, and sage. Stir and cook briefly.
  5. Add the milk all at once. Stir with a wooden spoon. Reduce the heat to low. Continue to stir and cook, until the the gravy becomes thick. Try not to let the gravy boil, but maintain a temperature high enough to keep the gravy warm.
  6. If the gravy becomes too thick, add a little milk to keep it the desired consistency.
  7. For the Biscuits
  8. Preheat the oven to 450 degrees F.
  9. In the bowl of a food processor, add the flour, salt, baking powder, baking soda, and sugar, if using.
  10. Give the dry mixture a couple of pulses to evenly distribute the ingredients.
  11. Cut the stick of butter in half lengthwise, and half lengthwise again. Cut the butter crosswise to form little cold butter cubes. It is important that the butter is very cold. You can do this step first, before any of the other steps, and return the cubes to the refrigerator to keep them chilled.
  12. Add the butter cubes to the flour in the food processor. Give the mixture a few quick pulses, until the butter is cut into the flour, but you can still see butter chunks.
  13. Pour the flour/butter mixture into a mixing bowl. Add the buttermilk, and stir with a fork, until the dough just comes together. It's OK if the dough is not completely mixed and some dry flour remains.
  14. Dump the dough onto a floured surface. Using a bench scraper, begin to bring the ingredients together. Quickly knead the dough 10-15 times, until the ingredients come together.
  15. Pat the dough into a thick rectangle. Using the bench scraper, fold the dough over onto itself in thirds. Pat again into a rectangle, and repeat the folding process.
  16. Pat the biscuit dough into a rectangle approximately ½" thick. You should be able to see chunks of butter across the surface.
  17. Using a biscuit cutter 2-3" in diameter, cut the dough. Place the rounds on a baking sheet lined with a silpat or parchment paper.
  18. Bake the biscuits for 10-15 minutes, until golden, brown, and delicious.
  19. To serve, split the hot biscuits on a plate. Smother with sausage gravy.
You can serve Buttermilk Biscuits & Gravy with hash browned potatoes, scrambled or fried eggs, or fresh fruit. Top with Tabasco sauce, optional.

If you're making for a crowd, double or triple the recipe. Keep the sausage gravy warm in a crock pot set on low.
Nutrition Information
Serving size: 4-5
Recipe by At Mimi's Table at https://atmimistable.com/buttermilk-biscuits-gravy/