Buttermilk Biscuits and Sausage Gravy
Easy, Flaky Buttermilk Biscuits and Sausage Gravy makes the best breakfast any day of the week. Sure to become a family favorite!
Servings: 8 Servings
Calories: 517kcal
Ingredients
Buttermilk Biscuits
- 2 cup all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon sugar
- 1 teaspoon kosher salt
- 8 tablespoon unsalted butter cold and cut into small cubes
- ¾ cup buttermilk
Sausage Gravy
- 1 lb breakfast sausage
- 2 tablespoon unsalted butter
- ¼ cup all purpose flour
- 4 cups whole milk
- Salt and pepper to taste
Instructions
Buttermilk Biscuits
- Preheat oven to 450°F. Line a large sheet pan with parchment paper or (my choice) butter 12 inch cast iron pan and set aside.In a large mixing bowl, whisk together all the dry ingredients.
- Toss the butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly bits of butter mixed into the flour.
- Make a well in the center of the mixture and pour the cold buttermilk right in there. Gently work it together until you have a fairly uniform loose dough. It won't look all mixed in and that's okay. It will come together. Have faith!
- Dump it all out onto a flour dusted counter or board. Using your hands, gently bring it all together into a rough rectangle.
- With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times.
- Pat the dough into a rectangle at least ½ to ¾ inch thick. Using a biscuit cutter, or even a small drinking glass or mason jar, cut out your biscuits and place on your sheet pan or in your buttered cast iron pan. As an alternative, feel free to use a knife or your bench scraper to just cut them into squares or rectangles.
- Gather your scraps as you go and gently reform them together and cut as many biscuits as you can.
- Brush the tops lightly with a little bit of buttermilk or an egg wash made with one egg whisked with 1 tablespoon of water. The milk solids will help the biscuits achieve their golden potential.
- Bake in a 450° oven for 15-18 minutes, or until they have a beautiful golden brown crust.
Sausage Gravy
- Break up breakfast sausage into small pieces and brown in a pan over medium high heat until fully cooked and there are brown crunchy bits throughout.
- Add butter and allow to melt. Sprinkle flour over the sausage and stir it around for a minute or two, allowing the fat to absorb the flour and cook the raw flour taste out.
- Stirring constantly, pour in the milk. Allow to simmer for about 10 minutes. Don't add salt or pepper yet, as it thickens it will concentrate and you'll risk over seasoning. When it gets nice and thick, season with the salt and pepper to taste. I like it with a bunch of pepper and I'll sometimes add a dash or two of Texas Pete hot sauce for a little extra zing!
- Pull open your biscuits and ladle the gravy over top and get down to it! You might even put some eggs and home fries down on the plate and make it a real Southern breakfast. Or lunch. Or dinner.
Nutrition
Calories: 517kcal | Carbohydrates: 35g | Protein: 17g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 922mg | Potassium: 369mg | Fiber: 1g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 2mg
