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Buttermilk Biscuits and Sausage Gravy: A Classic Southern Comfort Food

Few dishes embody the warmth and soul of Southern cooking quite like buttermilk biscuits and sausage gravy. This hearty breakfast or brunch favorite combines flaky, tender biscuits with a rich, creamy, and savory sausage gravy. The dish is beloved for its satisfying textures and comforting flavors, perfect for chilly mornings or anytime you crave a taste of Southern hospitality.

What Makes This Dish Special?

Buttermilk Biscuits: Light, fluffy, and buttery with a slight tang from the buttermilk, these biscuits serve as the perfect base.
Sausage Gravy: Made from browned breakfast sausage simmered in a creamy milk-based sauce thickened with flour, seasoned with black pepper for a subtle kick.

When paired together, they create an irresistible combination that’s both filling and flavorful.

Ingredients Needed

For the Buttermilk Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1 to 1 1/4 cups cold buttermilk

For the Sausage Gravy:

1 pound breakfast sausage (preferably spicy or mild, depending on preference)
3 tablespoons all-purpose flour
2 1/2 cups whole milk (room temperature)
Salt and freshly ground black pepper, to taste

Step-by-Step Method

Step 1: Preparing the Buttermilk Biscuits

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the dry ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures the biscuits will be light and airy.
Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. This step is crucial for flaky layers.
Add buttermilk: Pour in 1 cup of cold buttermilk. Stir gently with a wooden spoon or spatula until just combined. The dough should be sticky but not too wet. If too dry, add more buttermilk by tablespoons.
Turn out the dough onto a lightly floured surface. Gently fold the dough over itself 3-4 times to create layers—this improves flakiness. Pat the dough into a 1-inch thick rectangle.
Cut biscuits: Using a biscuit cutter or a floured glass, cut out biscuits and place them close together on the baking sheet (this helps them rise higher). Gather scraps, gently re-shape, and cut again until all dough is used.
Bake for 12-15 minutes until biscuits are golden brown on top.