Pin This hearty biscuits and country sausage gravy recipe is my go-to when I want to serve a breakfast that fills the house with warmth and brings everyone to the table on a chilly morning. Classic, comforting, and just rustic enough, a plate of flaky buttermilk biscuits smothered with peppery sausage gravy feels like a hug straight from the prairie.
The first time I made this for my cousins after a frosty sunrise we ended up sitting around for hours passing extra gravy and telling stories. It is always requested whenever someone visits from out of town.
Ingredients
- All purpose flour: gives biscuits their structure and perfect crumb look for unbleached for the best flavor
- Baking powder and baking soda: help the biscuits rise tall every time check expiration dates for best lift
- Salt: enhances every single flavor through the biscuits and gravy use kosher for even seasoning
- Cold unsalted butter: creates flaky biscuit layers choose high fat butter if possible
- Cold buttermilk: brings signature tang and tender texture whole buttermilk yields best results
- Pork breakfast sausage: is the flavor base of the gravy look for coarse ground with a good meat to fat ratio
- Whole milk: adds rich creaminess to the gravy use full fat milk for best mouthfeel
- Fresh ground black pepper: wakes up all the savory flavors grind just before adding for bold bite
- Ground nutmeg: gives warmth and depth just a pinch will deepen the flavor
- Kosher salt: balances the richness and ties gravy and biscuits together taste and adjust as needed
Instructions
- Make the Biscuit Dough:
- Whisk together the flour baking powder baking soda and salt in a large bowl until evenly combined. Work the cold cubed butter into the flour using a pastry cutter or your fingertips until you have a coarse crumb mixture. Carefully stir in the cold buttermilk with a wooden spoon or spatula just until the dough mostly holds together. Avoid overmixing to keep the biscuits tender.
- Shape the Biscuits:
- Turn the dough out onto a lightly floured surface. Gently press into a rectangle about an inch thick. Fold the dough in half and repeat twice to build layers for flakiness. Pat the dough again to about an inch thick. Cut with a two inch biscuit cutter pressing straight down. Gather scraps and reroll as needed. Place biscuits onto a parchment lined baking sheet and brush tops with more buttermilk.
- Bake the Biscuits:
- Bake in a preheated four hundred twenty five degree oven until golden brown on top and tall about twelve to fifteen minutes. Rotate the baking sheet halfway for even browning. Let the biscuits rest briefly to finish cooking inside.
- Cook the Sausage:
- While biscuits bake heat a large skillet over medium heat. Crumble the pork sausage into the pan and cook breaking it up with a spoon until no pink remains and the edges are crisp brown about six to eight minutes. If your sausage is lean add the unsalted butter for extra richness.
- Build the Gravy:
- Evenly sprinkle the flour over the browned sausage and stir thoroughly so the flour clings to the meat and cooks for one to two minutes. This step removes the raw flavor and creates the base for thickening. Gradually stream in the cold milk while stirring constantly to avoid lumps. Raise the heat to bring to a simmer then lower and cook gently stirring often until the gravy is thick and creamy about five to seven minutes.
- Season and Finish:
- Finish the gravy by stirring in fresh cracked black pepper kosher salt to taste and just a pinch of nutmeg for depth. Taste and adjust as needed.
- Serve:
- Split the fresh warm biscuits in half and place on plates. Generously spoon over the hot sausage gravy. Serve right away while everything is piping hot.
Pin The way the sausage crisps up in the skillet has always been my favorite part. The aroma sends everyone drifting into the kitchen which always leads to laughter and family chaos around the island. My father used to sneak an extra pinch of black pepper into the gravy and it became our little tradition.
Storage Tips
Let any leftovers cool completely before storing. Keep biscuits and gravy separate in airtight containers in the fridge for up to three days. Reheat gravy gently on the stove adding a splash of milk if it thickens too much. Biscuits can be revived in a warm oven for five minutes to crisp up the tops.
Ingredient Substitutions
You can make fluffy biscuits with a gluten free one to one flour blend just be sure to check bake times. Turkey or chicken breakfast sausage is a lighter swap that still delivers savory flavor. If you are out of buttermilk mix milk with vinegar or lemon juice and let stand for five minutes.
Serving Suggestions
For an extra farmhouse touch serve with a side of scrambled eggs and roasted tomatoes. A bowl of fresh fruit or even a crisp apple salad balances this hearty meal. I love a little extra black pepper sprinkled over the gravy for sparkle.
Pin This breakfast is always a family favorite on chilly weekends. Enjoy every flaky buttery bite with a smile at your table.
Recipe Questions & Answers
- → How do I achieve extra flaky biscuits?
Keep the butter and buttermilk cold, and avoid overmixing the dough. Folding the dough creates layers for flakiness.
- → Can I make the sausage gravy ahead of time?
Yes, prepare gravy up to two days in advance. Reheat gently, thinning with a splash of milk if needed.
- → Is there a gluten-free alternative?
Use a 1:1 gluten-free flour blend in both biscuits and gravy for similar texture and flavor.
- → How can I make the dish richer?
Substitute half the milk in the gravy with heavy cream or add a pat of butter when finishing the sauce.
- → What tools are essential for preparation?
A pastry cutter, biscuit cutter, mixing bowls, large skillet, and whisk make the process easier and more precise.
- → What side dishes pair well?
Fresh fruit, crispy hash browns, or sautéed greens complement the rich biscuits and gravy nicely.