Buttermilk Biscuits with Sausage Gravy
🛒 Ingredients
For the Flaky Buttermilk Biscuits:
- 2 1/2 cups All-purpose flour 🌾
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt 🧂
- 1/2 cup (1 stick) Cold unsalted butter, cubed 🧈❄️
- 1 cup Cold buttermilk 🥛❄️
- Optional: 1 tbsp Melted butter (for brushing the tops)
For the Rich Sausage Gravy:
- 1 lb Ground breakfast sausage (mild or hot) 🥩🔥
- 1/4 cup All-purpose flour
- 3 cups Whole milk 🥛
- 1/2 tsp Heavy black pepper (adjust to your liking!) 🖤
- A pinch of salt 🧂
👩🍳 Instructions
- Prep the Biscuits: Preheat your oven to 425°F (220°C). 🌡️
- Cut the Butter: In a large bowl, whisk together the flour, baking powder, soda, and salt. Use a pastry cutter or your fingers to “cut” the cold butter into the flour until it looks like coarse crumbs. 🧈🥣
- Mix & Fold: Stir in the cold buttermilk until a shaggy dough forms. Turn onto a floured surface, fold it over itself 5-6 times (this creates those flaky layers!), and pat down to 1-inch thickness. 🥐
- Bake: Cut out biscuits using a round cutter. Place them on a baking sheet so they are just touching. Bake for 12–15 minutes until golden brown. Brush with melted butter immediately! ✨🥧
- Brown the Sausage: While biscuits bake, crumble and brown the sausage in a large skillet over medium-high heat until fully cooked. Do not drain the fat! That’s where the flavor is! 🥩🍳
- Make the Gravy: Sprinkle the flour over the sausage and fat. Stir for 1-2 minutes to cook out the raw flour taste. 🥄
- Whisk & Thicken: Gradually pour in the milk, whisking constantly. Simmer for 5–7 minutes until thick and creamy. Stir in that heavy black pepper and salt. 🥛🍲
- Serve: Split those warm biscuits in half and ladle a generous amount of gravy over the top. 🍽️😋
🔥 Pro Tips:
- Cold is Key: For the fluffiest biscuits, make sure your butter and buttermilk are ice cold! ❄️🧊
- The “Lacy” Edge: If your gravy gets too thick, just add a tiny splash of milk to thin it back out to your preferred consistency. 🥛✨
