Hearty Buttermilk Biscuits and Sausage Gravy
Buttermilk biscuits and sausage gravy is something that I grew up eating for breakfast occasionally and is still one of my favorites. During the winter we tend to make it more often since it helps to warm you up and has proteins and carbs to provide fuel for your body throughout the day. It is easy to double or triple the recipe and throw together to serve a large crowd and could even be easily made ahead of time.
My homestyle buttermilk biscuits are perfect to use in this recipe. Whether you choose to make only the gravy and purchase the biscuits (no judgement here, I sometimes do it in a pinch!) or decide to make the entire recipe (which I hope you do!), this is a hearty meal that is sure to leave everyone feeling fully satisfied.
Equipment & Tools
Baking Pan: We will need a baking pan to bake the biscuits on, for this recipe I use a 12-inch cast iron pan as I find cast iron yields the best results. Using a metal cookie sheet lined with a silicone mat is my second go-to. A glass dish could also be used but isn’t recommended since the biscuits are unlikely to come out crispy on the bottom.
Measuring Cup(s) & Spoon(s)
Mixing Bowl: A large mixing bowl will be needed to mix up the dough.
Pastry Blender: Using a pastry blender makes easy work of cutting the butter into the dry ingredients. If you do not have a pastry blender you can either use two knives and slash them against each other, use your hands to squish the butter or if you have a food processor you can pulse it a few times. We will also use it to chop up the sausage into smaller pieces, I don’t like big chunks.
Danish Dough Whisk: This is a special whisk that is great for mixing up dough due to the different design versus a traditional whisk. This is optional of course but can save you from having sticky dough hands, plus it’s just a fun unique tool to have that is typically a conversation starter!
Biscuit / Cookie Cutter: To achieve that circular disc we will use a biscuit cutter or you could use a 2⅞-inch (73mm) circle cookie cutter.
Skillet: To make the gravy we will need a skillet to brown the meat in and make the gravy. Choose a pan big enough to accomodate the finished sausage gravy, a 12-inch pan will work. If I make a double portion, I love to use my 15-inch cast iron pan with this lid.
Ingredients Needed
Shortening: Using shortening will help give the biscuits a crispy outer crust while keeping the inside moist but is optional.
Flour: Our family uses all-purpose flour which is one of the main ingredients for making these buttermilk biscuits. We will also need some flour for dusting and cutting out the biscuits in addition to using some in the sausage gravy as a thickener.
Salt: Salt helps enhance the flavor of the biscuits and gravy.
Baking Powder: Baking powder is used to help with leavening.
Baking Soda: Baking soda is also used to help with leavening as it reacts with the acid in the buttermilk. If you are using milk instead of buttermilk, this should be omitted.
Butter: Adding butter to our biscuits will help create a moist, crumbly, buttery texture. This recipe is perfect to use homemade butter in!
Buttermilk: Buttermilk is a main ingredient that gives the biscuits a more tender texture than if we were to use milk.
Sausage: For the sausage, I tend to use the plain breakfast sausage logs, feel free to use different variations to spice things up. I like my sausage gravy more on the gravy side, so you may wish to add more sausage than what is called for.
Milk: Milk is used to create delicious gravy for the sausage and gravy. Our family drinks whole milk so this is what I use in the recipe, however any fat percentage of milk should work. If using a lesser percentage, you may not need the full amount called for since it is thinner than whole milk or you may wish to increase the amount of flour to yield a thicker gravy.
How to Make Buttermilk Biscuits and Sausage Gravy
Making the Buttermilk Biscuits
The type of pan you use to make the biscuits will make a difference in the outcome. I use a 12-inch cast iron skillet in this recipe but I have used a baking sheet in a pinch.
- Cast Iron – Bake at 450°F / 230°C, this is my favorite method. A 10 or 12 inch skillet should work.
- Baking Sheet – Bake at 450°F / 230°C, I like to use a silicone mat when using a baking sheet. It helps insulate the bottoms a bit to keep them from burning before the biscuits are done. If you don’t have a silicone mat, you could use two pans stacked to help insulate.
- Glass Baking Dish – Bake at 400°F / 200°C. I do not recommend using glass since the bottoms may not brown.
Preheat: Preheat the oven to 450℉ / 230℃ (unless otherwise noted above). If using a cast iron skillet, add shortening (if using) and place it in to preheat.
Whisk: Whisk the dry ingredients together in a large mixing bowl. Note: If you are using milk instead of buttermilk, leave out the baking soda. Baking soda reacts with the acid in the buttermilk to help with leavening, if milk is used then it is not needed.
Cut in the Butter: Cut the butter into cubes then using a pastry blender, cut the butter into the flour mixture. If you do not have a pastry cutter you can either use two knives and slash them against each other, use your hands to squish the butter or if you have a food processor you can pulse it a few times.
Add Buttermilk: Gradually add the buttermilk (or milk) to the dry ingredients, if using milk you will need less of it since it isn’t as thick. Depending on your environment, you may not need all of the buttermilk or you may need more. The dough should be sticky but not too wet that you cannot handle it. If it becomes too sticky, simply add a bit more flour.
Shape Dough: Dust a clean, flat surface with some flour and scoop out the dough. Sprinkle some flour on it then using your hands, knead a few times into a ball then fold the dough over itself 2 – 3 times. Pat the dough to about an ½-inch in thickness. The thicker the dough, the higher the biscuits will be so feel free to adjust to your preference, you will just end up with more or less biscuits depending on thickness.
Cut Biscuits: Cut the biscuits out with a biscuit cutter, cookie cutter, or a cleaned-out empty can. Set the biscuits aside.
Shape & Cut Again: Take the dough scraps, knead them together, pat it out, and cut out some more biscuits. Throw away any scraps after that.
Place into Pan: Once they are all cut, remove the cast iron skillet from the oven and carefully place each biscuit into the hot oil (if using). Carefully flip over each biscuit so both sides are coated in oil, this will ensure both sides get browned. You want to place them closer together but not touching. As they start to expand, they will be forced to expand upwards instead of outwards.
Bake: Place the pan back into the oven and bake for 10 minutes.
Check Doneness: Check to see if they are golden brown and if so then remove from the oven. If they need more time, rotate the pan and keep an eye on them as they should be ready to pull within a few minutes.
Making the Sausage Gravy
Cook Sausage: Place the sausage into a large skillet and cook, breaking it up with a pastry cutter or spatula into small clumps. Once browned, sprinkle on the flour, stir and cook for an additional minute or so. Not cooking the flour long enough may give the finished gravy a flour taste.
Add Milk: Set the heat to medium-low, add the milk and stir to incorporate. The mixture will begin to thicken as the milk heats. If the gravy becomes too thick for your liking, add some additional milk until it reaches the consistency you like. Add salt and pepper to taste.
Bring It Together
Serving: Take two biscuits and using two forks (or your fingers, but be careful as they’re hot) rip the biscuits into bite-sized pieces. Ladle the gravy over and give it a mix to evenly coat all the biscuit pieces. Enjoy!
Storage
Place biscuits in an airtight container and store at room temperature for up to 3 days or in the fridge for up to a week. Gravy can be stored in the fridge for up to a week.
Freezer: Wrap individual biscuits tightly with plastic wrap and place them into a freezer bag. Freeze the sausage gravy into single-serving portions for ease of reheating. They can be stored in the freezer for 2 to 3 months, thaw completely then reheat prior to serving.
Related Recipes
FAQ’s
Hearty Buttermilk Biscuits and Sausage Gravy
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Baking Pan (see instructions, below)
- Measuring Cup(s) and Spoon(s)
- Large Mixing Bowl(s)
- Pastry Blender or your hands, two knives or a food processor
- Danish Whisk or regular whisk
- Biscuit Cutter or round 2⅞-inch (73mm) cookie cutter
- 15-inch Cast Iron Skillet or other skillet
Ingredients
Pan Prep
- 1 Tbsp Shortening (optional)
Buttermilk Biscuits
- 2 cups All-purpose flour (plus extra for forming)
- 1 Tbsp Baking powder
- ½ tsp Baking soda (omit if using milk)
- 1 tsp Fine sea salt
- ¼ cup Butter
- 1 cup Buttermilk or Milk (will need less if using milk)
Sausage Gravy
- 1 pound Ground sausage
- ½ cup All-purpose flour
- 4½ cups Milk
- 1½ tsp Fine sea salt , to taste
- 2 tsp Ground black pepper , to taste
Instructions
Buttermilk Biscuits
- Pan Type – The type of pan you use to make the biscuits will make a difference in the outcome. I use a cast iron skillet in this recipe but I have used a baking sheet in a pinch.Cast Iron – Bake at 450°F / 230°C, this is my favorite method. A 10 or 12 inch skillet should work.Baking Sheet – Bake at 450°F / 230°C, I like to use a silicone mat when using baking sheets. It helps insulate the bottoms a bit to keep them from burning before the biscuits are done. If you don't have a silicone mat, you could use two pans stacked to help insulate.Glass Baking Dish – Bake at 400°F / 200°C. I do not recommend using glass since the bottoms may not brown.
- Preheat the oven to 450°F / 230°C (unless otherwise noted above). If using a cast iron skillet, add 1 Tbsp Shortening and place it in to preheat.
- Whisk together 2 cups All-purpose flour, 1 Tbsp Baking powder, ½ tsp Baking soda, and 1 tsp Fine sea salt in a large mixing bowl. Note: If you are using milk instead of buttermilk, leave out the baking soda. Baking soda reacts with the acid in the buttermilk to help with leavening, if milk is used then it is not needed.
- Cut ¼ cup Butter, unsalted into cubes then using a pastry blender, cut the butter into the flour mixture. If you do not have a pastry blender you can either use two knives and slash them against each other, use your hands to squish the butter or if you have a food processor you can pulse it a few times.
- Gradually add 1 cup Buttermilk (or milk) to the dry ingredients, if using milk you will need less of it since it isn't as thick. Depending on your environment, you may not need all of the buttermilk or you may need more. The dough should be sticky but not too wet that you cannot handle it. If it becomes too sticky, simply add a bit more flour.
- Dust a clean, flat surface with some flour and scoop out the dough. Sprinkle some flour on it then using your hands, knead a few times into a ball then fold the dough over itself 2 – 3 times.
- Pat the dough to about an ½-inch in thickness. The thicker the dough, the higher the biscuits will be so feel free to adjust to your preference, you will just end up with more or less biscuits depending on thickness.
- Cut the biscuits out with a biscuit cutter, cookie cutter, or a cleaned-out empty can. Set the biscuits aside.
- Take the dough scraps, knead them together, pat it out, and cut out some more biscuits. You should end up with 8-9 biscuits.
- Once they are all cut, remove the cast iron skillet from the oven and carefully place each biscuit into the hot oil (if using). Carefully flip over each biscuit so both sides are coated in oil, this will ensure both sides get browned. You want to place them closer together but not touching. As they start to expand, they will be forced to expand upwards instead of outwards.
- Carefully place the pan back into the oven and bake for 10 minutes.
- Check to see if they are golden brown and if so then remove from the oven. If they need more time, rotate the pan and keep an eye on them as they should be ready to pull within a few minutes.
Sausage Gravy
- Place 1 pound Ground sausage into a large skillet and cook, breaking it up with a pastry cutter or spatula into small clumps.
- Once the sausage is browned, sprinkle over ½ cup All-purpose flour, stir and cook for an additional minute or so.
- Set the heat to medium-low, add 4½ cups Milk and stir to incorporate. The mixture will begin to thicken as the milk heats. If the gravy becomes too thick for your liking, add some additional milk until it reaches the consistency you like. Add 1½ tsp Fine sea salt and 2 tsp Ground black pepper, to taste.
Assembly
- Take two biscuits and using two forks (or your fingers, but be careful as they're hot) rip the biscuits into bite-sized pieces. Ladle the gravy over and give it a mix to evenly coat all the biscuit pieces. Enjoy!
Storage
- Place biscuits in an airtight container and store at room temperature for up to 3 days or in the fridge for up to a week. Gravy can be stored in the fridge for up to a week.
- Freezer: Wrap individual biscuits tightly with plastic wrap and place them into a freezer bag. Freeze the sausage gravy into single-serving portions for ease of reheating. They can be stored in the freezer for 2 to 3 months, thaw completely then reheat prior to serving.
Notes
- Cast Iron – Bake at 450°F / 230°C, this is my favorite method.
- Baking Sheet – Bake at 450°F / 230°C, I like to use a silicone mat when using baking sheets. It helps insulate the bottoms a bit to keep them from burning before the biscuits are done.
- Glass Baking Dish – Bake at 400°F / 200°C. I do not recommend using glass since the bottoms may not brown.
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