Buttermilk Biscuits And Sausage Cream Gravy Recipe - Chowhound (2024)

Katie Rosenhouse/Chowhound

When we think of a stick-to-your-ribs breakfast, buttermilk biscuits and sausage gravy is certainly one of our favorites. This Southern classic is the ultimate comfort food. Sure to warm you up on even the chilliest of mornings and incredibly quick to throw together, this homemade version will outdo any plate you've gotten at your favorite brunch spot.

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Recipe developer Katie Rosenhouse counts on one trick for consistently tender biscuits every time. "Grating butter is a quick way to bring biscuit dough together in a flash— breaking the butter down into small bits in seconds without needing to use a pastry cutter or food processor to get the job done."

The biscuit dough is then portioned into rounds using a cutter, or drinking glass if needed, and baked until golden brown.The warm buttermilk biscuits are light and tender, but hearty enough to hold up to a smothering of rich, meaty gravy. To make it, pork sausage is browned, thickened with flour, seasoned with salt and pepper, and transformed into a smooth gravy with the addition of whole milk. Split the biscuits, cover with hot gravy, and serve for breakfast or brunch with a side of eggs, fruit, or just a cup of coffee.

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Katie Rosenhouse/Chowhound

To make buttermilk biscuits and sausage gravy, you'll mostly need pantry staples. All-purpose flour, baking powder, granulated sugar, and kosher salt come together to create the base of the biscuit dough. Salted butter is grated in for a quick shortcut method, and buttermilk is added to bind the mixture together. Whole buttermilk is best, but low-fat can also be used. For even lighter biscuits, swap the all-purpose flour for pastry or cake flour.

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For the gravy, use your favorite pork sausage, whether hot or mild. Brown in a pan, with flour added after the sausage is cooked through to help thicken the gravy. Whole milk, added slowly, thins the mixture for a smooth result, and salt and pepper season it to perfection. When it comes to seasoning the gravy, feel free to add a little heat in the way of crushed red pepper. You can also use half-and-half for an even creamier consistency. Note that the gravy will continue to set up as it sits, so remove it from the heat just before you reach the thickness you're looking for.

Katie Rosenhouse/Chowhound

Line a small baking sheet with parchment paper and set aside.

Katie Rosenhouse/Chowhound

In a medium bowl, stir to combine 2 ½ cups flour, baking powder, sugar, and salt.

Katie Rosenhouse/Chowhound

Use the large holes of a box grater to grate the butter.

Katie Rosenhouse/Chowhound

Immediately stir the butter into dry ingredients to coat.

Katie Rosenhouse/Chowhound

Add 1 cup buttermilk and stir lightly until a shaggy dough forms. Add 1 to 2 additional tablespoons of buttermilk if the mixture seems dry.

Katie Rosenhouse/Chowhound

Transfer the shaggy dough to a clean surface, and knead lightly just until combined; don't overwork it.

Katie Rosenhouse/Chowhound

Lightly dust surface with flour, and roll dough to a 1/2 inch thick rectangle.

Katie Rosenhouse/Chowhound

Fold the top third of the dough onto the center, and the bottom third up for a letter fold.

Katie Rosenhouse/Chowhound

Press lightly to flatten to a 1 inch thickness.

Katie Rosenhouse/Chowhound

Use a 2 ½ inch round cutter to cut out biscuits.

Katie Rosenhouse/Chowhound

Gently press scraps together and cut out additional biscuits until all dough is used.

Katie Rosenhouse/Chowhound

Transfer biscuits to the prepared baking sheet, spacing at least 1 inch apart.

Katie Rosenhouse/Chowhound

Refrigerate biscuits while oven preheats to 425 F.

Katie Rosenhouse/Chowhound

Brush tops of biscuits using remaining buttermilk.

Katie Rosenhouse/Chowhound

Bake for 16 to 18 minutes until golden brown.

Katie Rosenhouse/Chowhound

In the meantime, cook sausage in a large pan until browned and cooked through.

Katie Rosenhouse/Chowhound

Add flour and stir to coat sausage and cook for an additional minute.

Katie Rosenhouse/Chowhound

Slowly stir in milk.

Katie Rosenhouse/Chowhound

Cook for 6 to 8 minutes or until thickened.

Katie Rosenhouse/Chowhound

Season to taste with salt and pepper.

Katie Rosenhouse/Chowhound

Split biscuits and serve warm, covered with gravy.

Katie Rosenhouse/Chowhound

This simple breakfast dish is so good, you'll be making it time and time again. When it comes to pleasing your family, there are some variations that can help you make this Southern favorite your own.

If you like a little heat with your breakfast, opt for hot sausage or add crushed red pepper flakes into the mixture for a spicy touch. Herbs like sage, parsley, or thyme can add a light herbal note, while nutmeg, paprika, onion powder, garlic powder, or other spices can add a unique depth of flavor. If your sausage is lean, add a pat of butter to the pan after browning the meat for a boost in fat and flavor. Half-and-half in the place of milk can create a luscious, thick gravy.

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And when it comes to making the biscuits, adding cream cheese or shredded cheddar cheese to the biscuit dough will add even more richness to this hearty dish.

Katie Rosenhouse/Chowhound

When it comes to making biscuits and gravy, serving it up hot from the pan is part of the enjoyment. But there are some ways you can get ahead, particularly if planning to serve this the day after a holiday (when you might not want to get up early to start cooking).

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Prep the biscuit dough in advance, cut into rounds and refrigerate for up to 2 days, or freeze for up to 2 months. Thaw in the refrigerator overnight if frozen, then bake the biscuits as directed (they may need an extra few minutes in the oven). Prepare the sausage gravy one day ahead and refrigerate. Then reheat, thinning with a splash of milk if needed, before serving hot.

The biscuits can also be baked in advance, and then stored at room temperature in an airtight container for up to 3 days. Toast lightly in the oven or toaster before topping with gravy.

Katie Rosenhouse/Chowhound

Cooks have been making biscuits and gravy for generations, and each has their own secret for the best results. For us, keeping a gentle hand when making the biscuits is key. Overworked dough leads to gluten development, which makes for a rubbery result rather than a tender one. Keep the butter cold, add the buttermilk as directed, and mix lightly just until the dough comes together. When rerolling scraps, press them lightly together— kneading for a smooth dough will only adversely affect the final texture.

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Note that the gravy will thicken as it sits. Add the milk slowly to avoid lumps, and only cook until just before it's as thick as you'd like. If you go too far, add a splash of milk to loosen the mixture. Season generously— if your gravy is lacking in flavor, it might just need an extra pinch of salt and pepper to better enhance the flavor of the sausage.