Introduction
There’s nothing more comforting than waking up to a warm, hearty Southern breakfast, and buttermilk biscuits with sausage gravy are the epitome of this classic meal. Fluffy, buttery biscuits topped with creamy, flavorful sausage gravy make for a delicious start to the day or even a cozy dinner. This recipe will guide you through making perfect biscuits from scratch and a rich, savory sausage gravy that complements them beautifully.
Buttermilk biscuits are known for their tender, flaky texture, while the sausage gravy is creamy and filled with hearty, seasoned sausage. Whether you’re new to baking or a seasoned pro, this step-by-step guide will ensure your buttermilk biscuits and sausage gravy turn out perfect every time.
Let’s dive into this indulgent comfort food recipe, complete with detailed instructions, tips, and frequently asked questions (FAQs) to help you master this Southern classic.
Ingredients
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup cold buttermilk
For the Sausage Gravy:
- 1 lb ground beef sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions and Preparation Method
Step 1: Prepare the Biscuits
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly to prevent the biscuits from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Stir these ingredients together until they are evenly combined.
3. Incorporate the Butter:
Next, take 6 tablespoons of cold butter and cut it into small cubes. Add the butter to the dry ingredients, using a pastry cutter or fork to work it into the flour mixture. The goal is to break the butter into small, pea-sized pieces. This process ensures that your biscuits will turn out flaky and tender. The mixture should resemble coarse crumbs.
4. Add Buttermilk:
Gradually pour 3/4 cup of cold buttermilk into the flour and butter mixture. Stir gently until the dough just starts to come together. Be careful not to overwork the dough, as this can make the biscuits tough.
5. Shape the Dough:
Turn the dough onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat the dough out to about 1/2 inch thickness. Use a round biscuit cutter (or a glass) to cut out circles of dough. Place these biscuit rounds on your prepared baking sheet.
6. Bake:
Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown on top. Once baked, remove them from the oven and let them cool slightly on a wire rack.
Step 2: Make the Sausage Gravy
1. Cook the Sausage:
While your biscuits are baking, start preparing the sausage gravy. In a large skillet, cook 1 pound of ground beef sausage over medium heat. Break the sausage into crumbles as it cooks. Continue cooking until the sausage is fully browned and cooked through, about 6-8 minutes.
2. Add Flour:
Once the sausage is cooked, sprinkle 1/4 cup of all-purpose flour evenly over the sausage in the skillet. Stir the mixture continuously for 1-2 minutes to cook the raw flour and incorporate it into the sausage. This step helps thicken the gravy.
3. Add Milk:
Gradually pour 2 1/2 cups of milk into the skillet, stirring constantly to avoid lumps. Keep stirring until the mixture starts to thicken, which should take about 5-7 minutes.
4. Season the Gravy:
Once the gravy has thickened, season it with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to taste. If you prefer a spicier gravy, you can also add a pinch of cayenne pepper or red pepper flakes at this point.
5. Serve:
Once your biscuits are ready and your gravy has thickened, serve the sausage gravy generously over the warm biscuits. Enjoy!
FAQs (Frequently Asked Questions)
1. Can I use store-bought biscuits instead of homemade?
Yes, you can use store-bought biscuits if you’re short on time or prefer the convenience. However, homemade buttermilk biscuits provide a fresher, flakier texture that pairs perfectly with the creamy sausage gravy. If you’re opting for store-bought biscuits, follow the package instructions for baking them and make the sausage gravy as instructed in the recipe.
2. What type of sausage is best for the gravy?
For a classic Southern-style sausage gravy, ground pork sausage is typically used. However, ground beef sausage, breakfast sausage, or even turkey sausage can be great alternatives. Choose a sausage that is well-seasoned to enhance the flavor of the gravy. You can also add additional spices like thyme, sage, or red pepper flakes to customize the flavor.
3. Can I make the biscuits and gravy ahead of time?
Yes, you can make both components ahead of time. Bake the biscuits and store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven before serving to bring back their fresh-baked texture. The sausage gravy can be made ahead as well and stored in an airtight container in the refrigerator for up to 3 days. Reheat the gravy over medium-low heat on the stove, adding a splash of milk to thin it out if it has thickened too much during storage.
4. Can I freeze the biscuits and gravy?
Yes, both the biscuits and the gravy freeze well. To freeze the biscuits, allow them to cool completely, then place them in an airtight container or zip-top bag. Freeze for up to 3 months. To reheat, bake them in the oven at 350°F (175°C) for 10-15 minutes until heated through.
For the gravy, let it cool and transfer it to an airtight container before freezing. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stove, adding a bit of milk if needed to loosen it up.
5. How can I make this dish gluten-free?
To make gluten-free buttermilk biscuits, you can substitute the all-purpose flour in the biscuit recipe with a gluten-free flour blend that’s formulated for baking. Make sure the baking powder, baking soda, and any other ingredients used are certified gluten-free as well.
For the sausage gravy, replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with cold milk before adding it to the sausage to prevent lumps.
6. Can I make the biscuits without buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5-10 minutes until it curdles, then use it in place of the buttermilk. This mixture mimics the acidity of buttermilk and will still give you tender, flaky biscuits.
Conclusion
Buttermilk biscuits with sausage gravy are a true Southern classic, perfect for breakfast, brunch, or even dinner. The combination of light, fluffy biscuits and rich, creamy sausage gravy creates a comforting meal that everyone will love. With this recipe, you’ll learn how to make both components from scratch, ensuring the freshest, most delicious results.
This dish is also versatile—feel free to customize the gravy with different types of sausage, or make the biscuits gluten-free or dairy-free if needed. Whether you’re serving this for a special occasion or just a cozy weekend breakfast, it’s sure to be a hit.
Remember, the key to perfect biscuits is to keep the butter cold and handle the dough as little as possible to maintain the light, flaky texture. For the gravy, be patient while stirring in the milk to ensure a smooth, creamy sauce.
We hope this recipe becomes a favorite in your kitchen, just as it has in many Southern households. Enjoy your homemade buttermilk biscuits with sausage gravy, and don’t forget to share your success with family and friends!