Buttermilk Biscuits and Sausage with Gravy
on Nov 22, 2014, Updated Jul 05, 2020
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Buttermilk Biscuits and Sausage with Gravy is a classic rib-sticking southern recipe that you can make no matter where we live! Our family is living proof that you don’t need a southern drawl to make this hearty and flavorful breakfast. Read on and I’ll tell you all about it!
Buttermilk Biscuits and Sausage with Gravy
Cold weather often brings with it hearty appetites and this was clearly the case this past Sunday morning at our cozy little lake cottage in the middle of Nowhere, Wisconsin. The waking temps were in the low teens and the season’s first layers of ice made their appearance on our small lake’s surface, outside. I was flying solo with three boys while Scott was holding down the fort in town with the other three. I’m not certain what the town part of the tribe had for breakfast on that weekend morning but I can’t believe it that it topped these buttermilk biscuits and sausage with gravy that I served to the cottage crew.
I spent many years of my life in the south. I’m not talking Florida, one of my “home” states; everyone who knows anything about the US realizes that Florida is not truly a part of the south. No, I’m speaking of the Carolinas where I spent six years of my life split between the grandeur of Charleston’s majestic oaks wrapped in their Spanish moss and the flat tobacco fields that rub up against the shores of eastern North Carolina, among the tar heels.
In those parts, there are a few standards among regional fare. Principle among them: Barbecue, sweet tea, and something that seems as common on the breakfast tables as the “y’alls” and “m’ams” are to the local vernacular, Sausage and Biscuits.
For the majority of my tenure in the south, I shied away from this breakfast standard. My good friend Barry, a native of Marietta, Georgia ordered it almost routinely. I think I stuck to eggs and grits in part because I had an instinctual fear of this dish. When I made it for the first time last weekend for my boys, my suspicions were quickly confirmed. It would be appropriate for this breakfast item to come with a warning of sorts. Something along the lines of “Warning: This Breakfast May be the Best Thing You’ve Ever Eaten in Your Life.” Or, “Proceed with Caution, Highly Addictive Food Before You.”
Be clear, I didn’t serve this with any warnings but rather some silent anticipation on my part, wondering about the boys’ opinions – the ultimate litmus tests in my kitchen. I wasn’t disappointed by their reactions, in fact I broke my futile vow to not partake of this breakfast because of their full-fledged endorsements. My first bite confirmed I would have been foolish to pass this one up, it was plate licking good (don’t judge me.) I hope you will give this one a try, it will give you a good idea of just what I was missing all those years of living in Dixie. Happy fall to all of you and stay warm; this breakfast will be a good starter for both of those wishes. -Dan
Buttermilk Biscuits and Sausage with Gravy
Ingredients
for the biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 8 tablespoons cold unsalted butter, 1 stick, cut into 1/2-inch pieces
- 1 cup cold buttermilk
for the gravy
- 3-4 tablespoons butter
- 12 ounces uncooked breakfast sausage, casings removed
- 1/3 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon fresh ground peppercorn, or to taste
- 1 pinch paprika
- 1 cup buttermilk
- 2 1/2 cups milk
Instructions
for the biscuits
- Heat the oven to 425°F and arrange a rack in the middle.
- Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
- Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
- Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces.
- Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
- Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
- Using a 2-1/2-inch round cutter (a drinking glass works well) dipped in flour, cut out as many biscuits as possible.
- Transfer the biscuits to a baking sheet prepared with non-stick coating. Space them at least 1 inch apart.
- Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
- Repeat as needed until you have 8 total.
- Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. Meanwhile, make the gravy.
for the gravy
- Heat the butter in a large frying pan over medium-high heat until foaming.
- Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meat is no longer pink and is starting to brown, about 5 minutes.
- Reduce the heat to medium. Sprinkle the sausage with the flour, salt and pepper, and.
- Cook, stirring frequently, for about 1 minute.
- Gradually stir in both milks, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally.
- Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm.
- To serve, split the biscuits in half horizontally and top with the sausage gravy.
- Garnish with paprika.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes Mam! Biscuits and Gravy and near and dear to our Southern hearts. So, it’s not that healthy…. it sure is good! Thanks for linking up to Show Me Saturday. Pinning!
Thanks so much, Ginger.
Gentlemen! I picked my all time favorite to be featured at our party tonight at 7 pm. Happy dance time. I hope to see you there! Happy Monday! Lou Lou Girls
Awesome! Thanks so much; I hope you try this recipe!
This looks amazing and delicious! I am making these ASAP! Keep posting stuff like this I love to read it!
Will do!
This is my all time comfort food! This looks amazing. Pinned and tweeted. Lou Lou Girls
Biscuits and gravy is one of my favorite meals. The restaurant at our truck stop has the most amazing biscuits. I’ve never made them from scratch, but it’s on my to-do list. Homemade is always so much better than canned or boxed. Then add in sausage and homemade gravy and you’re right – it’s addicting!
Stephanie, This was my first go-round with these as well and it won’t be the last. Thanks so much for the comments!
G’day Looks great Dan! I want to taste this right now! Thanks for sharing at our #SayGdayParty! Pinned!
Please revisit (if you haven’t already); comments and shares always welcomed as well as visiting someone else at the party
Cheers! Joanne What’s On The List?
When it comes to biscuits and gravy I could be considered a plate-licker too. Those are some lucky boys! Delicious!
Jamie, Were you peaking through our dining room windows after everyone else had left the table? (Maybe I did lick my plate!) Please, don’t judge me. Thanks for your great comment!
Oh this is one hearty breakfast we can indulge into! Need to make this one for the family. Thanks boys!
Seriously, I could be left alone with that pan and those biscuits and be very, very happy.
I could eat this breakfast up in a heart beat and I usually skip breakfast!
Thanks, Patty; I am the same way!