Buttermilk Biscuits with Sausage Gravy Classic Southern Comfort

Buttermilk Biscuits with Sausage Gravy are the kind of Southern classic that makes mornings feel special. There’s something about a plate of fluffy biscuits smothered in creamy, peppery sausage gravy that feels like home. I remember the first time I made this dish for a Sunday breakfast in my tiny Chicago kitchen it instantly transported me to my grandmother’s table. She never measured, just cooked with love, and the result was always comforting. Now, this recipe has become my go-to when I want a hearty breakfast that brings everyone together.

What Makes This Recipe Special

• Comforting flavor: Rich, peppery sausage gravy paired with tender biscuits.
• Quick and easy: Ready in under an hour with simple pantry staples.
• Versatile: Perfect for breakfast, brunch, or even a cozy dinner.
• Seasonal charm: Especially fitting for chilly mornings and holiday weekends.

Ingredients You’ll Need

For the Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk

For the Sausage Gravy

• 1 lb breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 tsp salt
• 1 tsp freshly cracked black pepper

Tools You’ll Need

• Mixing bowls
• Biscuit cutter (or glass)
• Baking sheet
• Large skillet
• Whisk

How to Make Buttermilk Biscuits with Sausage Gravy

1. Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and sugar.
2. Cut in butter: Use a pastry cutter or fingers until crumbly.
3. Add buttermilk: Stir until dough comes together.
4. Shape biscuits: Pat dough, fold a few times, cut into rounds.
5. Bake: Place on baking sheet and bake at 425°F for 12–15 minutes, until tall and golden.
6. Cook sausage: In a skillet, brown the sausage and break it into small crumbles.
7. Make gravy: Stir in flour to coat, then gradually whisk in milk. Simmer until thickened, season with salt and pepper.

What to Serve With It

• Fresh fruit salad for a lighter side.
• Scrambled eggs for extra protein.
• Hot coffee or sweet tea to round out the Southern feel.

Tips for Perfect Results

1. Keep your butter and buttermilk extra cold for flaky biscuits.
2. Don’t overwork the dough gentle folds give the biscuits lift.
3. Stir gravy slowly to prevent lumps and keep it creamy.

Storage Instructions

• Biscuits: Store in an airtight container at room temperature for 2 days or refrigerate up to 5. Reheat in a warm oven.
• Gravy: Refrigerate in a covered container for 3–4 days. Reheat gently on the stove, adding a splash of milk to loosen.

FAQ Section

What is the secret to fluffy biscuits?
Cold butter and minimal handling keep biscuits tender and tall.

Can I make sausage gravy ahead of time?
Yes, store it in the fridge and reheat slowly with a splash of milk.

What sausage works best for gravy?
Mild or hot breakfast sausage both work pick your favorite flavor.

Can I freeze biscuits and gravy?
Yes, freeze baked biscuits separately. Gravy can be frozen but may need whisking after thawing.

How do I thicken sausage gravy if it’s too runny?
Let it simmer longer, or whisk in a teaspoon of flour mixed with cold milk.

What can I substitute for buttermilk?
Mix 3/4 cup milk with 1 tsp lemon juice or vinegar, let sit for 5 minutes.

Conclusion

Buttermilk Biscuits with Sausage Gravy are more than a meal they’re a classic, comforting dish that invites you to slow down and savor. Whether you’re planning a holiday brunch or a simple weekend breakfast, this recipe fits right in.