American

Buttermilk Drop Biscuits & Sausage Gravy

November 12, 2021
5
6 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 8
Author Notes

To use all purpose flour in place of self-rising flour: Mix 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon fine sea salt. —Millie Peartree

Watch This Recipe
Buttermilk Drop Biscuits & Sausage Gravy
Ingredients
  • Buttermilk Drop Biscuits
  • 2 cups self-rising flour
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1 cup buttermilk, whole milk or 2%
  • Sausage Gravy
  • 2 tablespoons extra-virgin olive oil
  • 1 1 small yellow onion
  • 1 pound ground chicken, turkey, or spicy sausages, casings removed and meat crumbled
  • 2 teaspoons 2 teaspoons of poultry seasoning or 1 teaspoon each of ground sage and thyme (omit if using sausage instead of chicken or turkey)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon garlic powder (omit if using sausage)
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock
  • 1 1/2 cups whole milk
  • Fine sea salt and freshly ground black pepper, to taste
  • Chopped parsley, for garnish (optional)
In This Recipe
Directions
  1. Preheat oven to 450ºF.
  2. Make the biscuits: To a medium-sized bowl, add flour. Using the large holes of a box grated, grate butter over the flour, then stir to evenly distribute.
  3. Create a well in the center of the dry ingredients (flour and butter). Pour the milk in the well and stir, just until the dough comes together and way from the walls of the bowl, about 30 seconds. For the most flaky, tender biscuits, do not over mix.
  4. Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet.
  5. Bake for 13 to 15 minutes, until the biscuits are golden in color and slightly puffy. Serve warm by themselves or with the gravy below.
  6. Make the gravy: In a skillet over medium heat, add the olive oil and heat until shimmering. Add the onions and sauté until translucent, about 5 minutes.
  7. Add ground meat plus seasonings (or sausage) and cook until browned, about 5 to 8 minutes, stirring frequently.
  8. To the meat-onion mixture, add the butter to the pan until melted and foamy.
  9. Add the flour and cook for 1 to 2 minutes, stirring frequently so it's incorporated into the mixture and no big, white lumps remain.
  10. Gradually add stock and milk alternately, stirring constantly, and bring to boil until it thickens, about 5 minutes.
  11. Reduce heat and simmer for about 2 minutes, then readjust seasoning to taste.
  12. To serve, split biscuits in half. Place 2 halves each on 8 plates; top with about 1/3 cup gravy. Garnish with fresh parsley, if using.

See what other Food52ers are saying.

  • Brinda Ayer
    Brinda Ayer
  • EjWard
    EjWard
  • marfra
    marfra
  • Michael Hulburt
    Michael Hulburt
Millie Peartree

Recipe by: Millie Peartree

6 Reviews

EjWard December 1, 2022
Have made this a few times now as written and we absolutely love it! I usually make my own buttermilk with milk and vinegar, rather than buying a whole thing of it. And be prepared for an arm workout when you grate the butter - it's so worth it though!
 
marfra December 11, 2021
Absolutely delicious; as with all of Ms. Peartree’s recipes I’ve tried, I wouldn’t change a thing!
 
Michael H. November 27, 2021
Quarter teaspoon or quarter cup of flour? A quarter teaspoon seems pointless
 
Brinda A. February 1, 2022
it's a quarter cup! sorry about that error.
 
H V. November 19, 2021
Made this for my family and we loved it. Best batch I’ve ever made. I have always made biscuits the way Millie says she use to- I will never do that again and will always make them Millie’s way from now on!
 
Christopher W. November 14, 2021
Thank you Millie. Looking forward to more wonderful recipes!