Hearty Buttermilk Biscuits and Sausage Gravy
Buttermilk biscuits that have a brown crispy outside but soft buttery inside that is paired with hot delicious sausage gravy, this makes for a nice, warm hearty meal that is sure to leave everyone fully satisfied.
*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
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.
- 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.