Buttermilk Biscuits and Sausage Gravy

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A Southern breakfast staple featuring tender, flaky buttermilk biscuits split open and smothered in a creamy, peppery pork sausage gravy. This hearty comfort-food classic comes together in under an hour with simple pantry staples and is best served hot with a side of eggs or fresh fruit.

Nutrition Facts

Per serving (estimated)

• 740 kcalCalories
• 45 gFat
• 19 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 11 gSugar
• 28 gProtein
• 1280 mgSodium
• 610 mgPotassium
• 240 mgCalcium
• 4 mgIron
• 2 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Buttermilk Biscuits

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold whole buttermilk

For the Sausage Gravy

• 1 lb (450 g) ground pork breakfast sausage
• 1/3 cup (45 g) all-purpose flour
• 3 1/2 cups (840 ml) whole milk
• 1 teaspoon kosher salt, plus more to taste
• 2 teaspoons coarsely ground black pepper
• 1/4 teaspoon garlic powder
• Pinch of cayenne pepper (optional)

Directions

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar for the biscuits.
2. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized butter pieces. Make a well in the center and pour in the cold buttermilk, stirring just until a shaggy dough forms—do not overmix.
3. Turn the dough onto a lightly floured surface, gently pat it into a 1-inch thick rectangle, fold it in thirds like a letter, then pat it out again. Repeat this folding twice more for flaky layers, then pat to 1-inch thickness and cut out 8 rounds with a 2 1/2-inch biscuit cutter, re-rolling scraps as needed.
4. Place biscuits on the prepared baking sheet so their sides touch. Bake for 12 to 15 minutes until puffed and golden brown on top. Brush with melted butter if desired and keep warm.
5. Meanwhile, make the gravy: cook the breakfast sausage in a large cast-iron skillet over medium-high heat, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 7 to 8 minutes. Leave about 3 tablespoons of rendered fat in the pan and drain any excess.
6. Sprinkle the flour evenly over the sausage and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the milk while whisking continuously to prevent lumps, then add the salt, black pepper, garlic powder, and cayenne if using.
7. Bring the gravy to a gentle simmer and cook, stirring frequently, for 5 to 7 minutes until thickened to a creamy, spoonable consistency. Taste and adjust seasoning with more salt or pepper as needed.
8. Split the warm biscuits in half, place two on each plate, and ladle the hot sausage gravy generously over the top. Serve immediately with extra cracked pepper on top.

Cook’s Notes

• Keep all biscuit ingredients as cold as possible—chill the flour and even your mixing bowl for ultra-flaky layers.
• Never twist the biscuit cutter when cutting; press straight down to help the biscuits rise evenly.
• For a smoother gravy, warm the milk slightly before adding it to the sausage roux to reduce lumping.
• Use hot breakfast sausage with sage if you can find it for the most authentic Southern flavor, and don't skip the freshly cracked black pepper—it defines the dish.
• Leftover biscuits reheat beautifully in a 350°F oven for 5 minutes; leftover gravy can be thinned with a splash of milk when reheating on the stovetop.

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