Buttermilk Biscuits with Sausage Gravy

By • December 8, 2010 • 6 Comments

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Author Notes: Okay. Fruit pizzas are yummy, but my friends from the South insist on something more substantial. Here's what they like! Also, they insist the the difference between great biscuits and ordinary biscuits is not so much in the ingredients but in how the dough is handled (as little as possible!).wssmom

Food52 Review: WHO: We have a pint of wssmom’s Mint-Basil Chip Ice Cream in the freezer right now.
WHAT: A breakfast so hearty and satisfying it will force your bowl of cereal into retirement.
HOW: Bake biscuits. Cook gravy. Split biscuits. Spoon gravy overtop.
WHY WE LOVE IT: Post-holiday breakfasts can often be overburdened with sweets like cinnamon rolls and French toast; this year, we’ll make these flaky buttermilk biscuits topped with meaty gravy for a savory, herby change of pace.
The Editors

Makes 6

For the sausage gravy:

  • 1/2 pound bulk sausage
  • 2 tablespoons flour
  • 1/2 teaspoon minced fresh sage
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon chicken bouillon granules or 1/2 cube
  • 1 to 1 1/2 cups milk

For the buttermilk biscuits:

  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter, chilled and cut into tiny chunks
  • 3/4 to 1 cups buttermilk
  1. For the biscuits: Preheat oven to 375° F. Mix together dry ingredients in a bowl; using a pastry cutter or two knives, cut in butter until pebbly. Make a well in the middle of the dry mixture and pour in buttermilk. Use your hands to fold the buttermilk into the dry ingredients. Add a bit more buttermilk if it seems too dry. Season with salt.
  2. Place the dough on a floured surface. Trying not to use your hands too much, turn the dough over a few times until it has a few layers and then pat it out until it's a little more than 1 inch thick.
  3. Scour your cupboard until you find a glass with about a 3-inch diameter. (Try the glass you were drinking the pinot grigio from on the previous evening.) Make sure it's clean, then use it to cut out biscuits (fold scraps together to make the last biscuit); place on an ungreased cookie sheet so that the sides do not touch.
  4. Bake for 20 minutes or until golden brown on top. Split and top with sausage gravy.
  5. Meanwhile, make sausage gravy: Crumble sausage into skillet; sauté until no longer pink. Using a slotted spoon, scoop out sausage and set aside; drain off all but 2 tablespoons fat. Return the pan and the reserved fat to the heat; stir in flour, scraping up sausage bits at the bottom of the pan. Stir in sage, thyme, and bouillon granules, stir to mix, and add milk. Stir over medium heat until thickened; adjust with extra milk. Stir in reserved crumbled sausage and serve over split biscuits.
Jump to Comments (6)

Tags: biscuits, breakfast, buttermilk biscuits, sausage, sausage gravy, serves a crowd, Southern

Comments (6) Questions (0)

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Cakes

7 days ago Bevi

Congrats Virginia!

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This. THIS! Oh. My. God. Let's just say husband was quite content for his Birthday Brunch today. He licked his plate and went back for seconds. I also made cheese grits, bacon and eggs, of course. Thanks for a great recipe, wssmom! Happy new year to you.

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almost 3 years ago pimimond

I must chime in and say BRAVO! Most excellent recipe! I used whole milk for both gravy & biscuits (I clabbered 1 cup whole milk with 1 T white vinegar) and I think the whole milk makes a difference. Served with oven-fried chicken. Big kudos. WHAT'S NOT TO LOVE?

Me

almost 3 years ago wssmom

You are so right about the whole milk -- and I am so glad you liked!!

Birthday_2012

about 4 years ago luvcookbooks

Meg is a trusted home cook.

thanks for the recipe. should it be six tablespoons butter? or is it a dryish biscuit for the gravy???

Me

about 4 years ago wssmom

Great catch! Thanks!