Buttermilk Biscuits and Sausage Gravy

A beloved Southern breakfast staple, biscuits and gravy rose from thrifty farm kitchens where leftover sausage and milk became a hearty morning sauce. Flaky buttermilk biscuits meet a peppery pork sausage gravy that turns simple pantry staples into pure comfort.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 720 cal
• 24g protein
• 52g carbs
• 45g fat
• 2g fiber

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/4 tsp, divided kosher salt
• 1/2 cup (1 stick) cold unsalted butter
• 1 cup cold buttermilk
• 1 lb pork breakfast sausage
• 1/4 cup all-purpose flour for gravy
• 2 1/2 cups whole milk
• 1 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper

Instructions

1. 1Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. 2In a large bowl whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. 3Cut the cold butter into small cubes. Work it into the flour mixture with a pastry blender or your fingertips until the pieces are mostly pea-sized and the mixture looks sandy with a few larger flakes.
4. 4Pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and no dry flour remains at the bottom; do not overmix.
5. 5Turn the dough onto a lightly floured counter. Pat into a rough rectangle about ¾ inch thick, then fold it in half like a letter. Rotate a quarter turn, pat out again, and fold once more. Pat to a final ¾-inch thickness.
6. 6Cut straight down with a 2½-inch biscuit cutter without twisting. Gather scraps gently, pat once more, and cut remaining biscuits. Place them close together on the prepared sheet so they support each other as they rise.
7. 7Bake 14 to 16 minutes until the tops are deep golden and the sides look tall and set. Transfer the sheet to a rack and let the biscuits rest 5 minutes.
8. 8While the biscuits bake, crumble the sausage into a large cast-iron or heavy skillet over medium heat. Cook, breaking it up with a wooden spoon, until well browned and no pink remains, 8 to 10 minutes.
9. 9Sprinkle the gravy flour over the sausage and drippings. Stir constantly for 1 to 2 minutes until the flour coats the meat and smells lightly toasted.
10. 10Slowly pour in the milk while whisking. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring often, until the gravy thickens enough to coat the back of a spoon, 5 to 8 minutes.
11. 11Season the gravy with the remaining salt, the black pepper, and the cayenne. Taste and adjust pepper until it has a clear, peppery kick. Keep warm over low heat; thin with a splash of milk if it tightens too much.
12. 12Split the warm biscuits horizontally. Place two halves on each plate and ladle the hot sausage gravy generously over the top. Serve immediately.