Buttermilk Biscuits with Sausage Gravy

December 8, 2010


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

Ingredients

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

Directions

  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.

More Great Recipes:
Biscuit|Bread|American|Pork|Grains|Buttermilk|Milk/Cream|Sage|Sausage|Thyme|Serves a Crowd|Fall

Reviews (15) Questions (0)

15 Reviews

Vicky M. February 18, 2018
My grocery delivery accidently/randomly came with Jimmy Dean Sage sausage so I gave this recipe a shot. I seasoned the gravy with sage even though my sausage already came with it, still tasted great. The sausage might have also been lean bc i did not have enough fat for the gravy. So i used two tablespoons of good old bacon grease and it turned out perfectly. Good recipe, will definitely save!
 
Nina M. May 22, 2017
I was looking for a good biscuit recipe. I came across this one. I didn't have the buttermilk so I substituted one cup milk with one tablespoon of vinegar. The biscuits came out fantastic! I was very happy with them. The wee moist, flaky and delicious straight out of the oven! I can't wait to try them with actual buttermilk, yup!<br />
 
Nina M. May 22, 2017
Ugh, so many typos! "They were moist, flaky and delicious straight out of the oven!" And "yum" not "yup"! :)
 
Olyvia F. December 17, 2015
Biscuits & Gravy has always been a childhood favorite of mine. I can't even count how many times I split an order with my dad at the local diner as a kid. I don't know how I will ever order them again after making this version, though. Oh my! They were so delicious! I substituted the buttermilk with 3.25% milk and used that as well for the gravy. I also did not have sage handy so I just used a little bit extra thyme! This is such a simple recipe and uses ingredients that I always seem to have lying around (which is a huge bonus)!
 
Oui, C. May 28, 2015
Well I knew this would be terrific even before making it. I didn't have flour, but I had almond meal. Only sorry thing is, I could of made more. :)
 
Frankapotamus T. May 16, 2015
When people are printing out a recipe that they may file for years, they don't want to be looking at your jokes about fruit pizza and pinot gris glasses for the rest of their lives. Not to mention it pushes it to just over 1 page on A4. This web site's printing is also simply crap--the only one I've ever had to become a member of just to print. Your recipe does look great and I'll be happy to try it. From experience it should work fine. But due to the printing issues I won't follow you and I'll never be using Food52 again.
 
Andie January 19, 2015
This is a [email protected]$$ recipe! We've made it twice.<br />We used sausage from Zingermans deli and it made the whole thing killer. You're my hero.<br />
 
Andrea Y. December 23, 2014
For bulk sausage, do you mean a basic brand, like Owen's? Or basic Italian? Or do you have another suggestion?
 
Bevi December 15, 2014
Congrats Virginia!
 
mrslarkin December 31, 2012
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.
 
Oui, C. May 28, 2015
Too, too funny.
 
pimimond February 11, 2012
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?
 
Author Comment
wssmom February 12, 2012
You are so right about the whole milk -- and I am so glad you liked!!
 
luvcookbooks December 9, 2010
thanks for the recipe. should it be six tablespoons butter? or is it a dryish biscuit for the gravy???
 
Author Comment
wssmom December 9, 2010
Great catch! Thanks!