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Creamy Sausage Gravy Over Fluffy Buttermilk Biscuits

creamy sausage gravy over fluffy buttermilk biscuits - featured image
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A comforting Southern breakfast recipe featuring rich, peppery sausage gravy served over light and flaky buttermilk biscuits. Perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage (spicy or sage-flavored preferred)
  • 3 tablespoons all-purpose flour
  • 2 ½ cups (600ml) whole milk, room temperature
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • 2 cups (250g) all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt (for biscuits)
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup (240ml) cold buttermilk

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt.
  3. Cut in the cold, cubed unsalted butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  4. Pour in the cold buttermilk and stir gently until just combined. Avoid overmixing; the dough should be shaggy but hold together.
  5. Turn the dough onto a floured surface, lightly knead 4-5 times, then pat or roll to about 1-inch thickness.
  6. Cut out biscuits using a 2 ½-inch biscuit cutter or floured glass, avoiding twisting to keep layers intact.
  7. Place biscuits close but not touching on the prepared baking sheet.
  8. Bake for 12-15 minutes until golden brown. Remove and let cool slightly.
  9. In a large skillet over medium heat, crumble and cook the sausage until browned and cooked through, about 8 minutes. Drain excess fat if too much remains, leaving about 3 tablespoons in the pan.
  10. Sprinkle 3 tablespoons all-purpose flour over the sausage and fat, stirring constantly for 2 minutes to cook out the raw flour taste.
  11. Slowly pour in 2 ½ cups whole milk while whisking to prevent lumps. Continue cooking and stirring until gravy thickens, about 5-7 minutes.
  12. Season gravy with freshly ground black pepper and salt to taste. Adjust seasoning as needed.
  13. Split warm biscuits and ladle generous amounts of creamy sausage gravy over the top.

Notes

Do not overwork biscuit dough to keep biscuits flaky. Slowly add milk to gravy while whisking to avoid lumps. If gravy is too thick, add a splash more milk; if too thin, simmer longer. Use cold butter for biscuits. Buttermilk can be substituted with milk plus 1 tablespoon lemon juice or vinegar left to sit for 5 minutes.

Nutrition

Keywords: sausage gravy, buttermilk biscuits, Southern breakfast, comfort food, easy brunch recipe, homemade gravy, flaky biscuits

Find it online: https://breezybake.com/creamy-sausage-gravy-over-fluffy-buttermilk-biscuits-easy-homemade-recipe/