You know I’m a bread and biscuit head! And I believe starting the day with a hearty meal is key to productivity. And these Southern Buttermilk Biscuits are definitely one of my favorites. They’re SUPER easy to make with a little mixing and minimal prep time. Heck, you only need your hands to create these golden fluffy biscuits! I squealed with delight when I took them out of the oven the first time. Cut the biscuits in half or leave them whole and drown them in sausage with gravy. No matter how you eat it, you’ll be eating more than you thought you could. I love my version of gravy packed with sausage with a subtle kick from cayenne pepper and Creole seasoning. Food for the soul, for sure! I can’t even begin to describe how amazing the flavors are, but all I know is that we literally tore this one down.
Recipe Ingredients
Biscuits Sausage Gravy
How to Make Homemade Biscuits and Sausage Gravy
The Biscuits
Grate frozen butter into a bowl with the flour in a large mixing bowl, and stir well for even distribution. Or cut butter into flour mixture with a pastry blender until it resembles coarse crumbs; this might take about 5 minutes. (Photos 1-3) Mix Dough: Make a well in the center of the bowl, add buttermilk, and stir until it forms a rough ball; please don’t overmix. Let it rest in the fridge for about 10 minutes. (Photo 4) Knead: Turn the dough out onto a floured board or surface; then knead 3-4 times, just enough for it to come together. Gently pat dough to ½ inch thick. (Photo 5) Fold the dough, repeating the folding process 6-8 times to ensure flakiness. After folding, gently press the dough to 1-inch thickness. (Photo 6) Cut the biscuits out with a 2-inch round glass or cookie cutter. Space them out evenly on your prepared baking sheet. (Photo 7) Bake: Brush the biscuits with cream. Then bake at 400℉ (205℃) for 12-15 minutes or until lightly browned. (Photo 8)
Sausage Gravy Recipe
Cook Sausage: Heat a large skillet over medium-high heat, then add breakfast sausage, Creole seasoning, thyme, and paprika. Break the sausage into chunks with a wooden spoon, and cook it while stirring until the meat browns and cooks through. Transfer the sausage to a plate. (Photos 9-10) Make Roux: Add butter to the hot skillet. As soon as it melts, whisk in the flour and continue whisking until thoroughly combined. Cook for about a minute to eliminate the flour taste. (Photos 11-12) Add Base: Slowly add the milk a little at a time; you don’t want any lumps. Bring the gravy to a low boil, then turn down the heat to medium and simmer gently until thickened into a cream sauce (6-8 minutes). (Photo 13) Assemble – Stir in the sausage, crushed red pepper, salt, and pepper to taste. Remove from heat (the gravy will continue to thicken as it sits). (Photo 14) Serve immediately. Split the biscuits in half crosswise and top with the sausage gravy.
Recipe Variations
Tips & Tricks
Make-Ahead Instructions
Keep the sausage gravy and biscuits separate if making them ahead. They’ll last a day or two in the fridge or a month or two in the freezer. Wrap the biscuits in foil and heat them in a 350℉/175℃ oven for 6-10 minutes. The microwave is less than ideal because it toughens bread. While the biscuits are heating, warm the gravy in a saucepan over medium-low heat, occasionally stirring until bubbly. Put your biscuits on a plate and pour the heated gravy over them.
What Goes With Sausage Biscuits and Gravy
Eggs and grits are my first choice. But a refreshing glass of pineapple or carrot juice is always welcome. And a pumpkin spice latte for the coffee lover or a chai tea latte for the rest is pure yum.
More Southern Comfort Food Recipes to Try
This blog post was originally published in February 2018 and has been updated with additional tips and new photos
