Here’s a classic Southern breakfast favorite: Buttermilk Biscuits with Sausage Gravy—fluffy biscuits smothered in creamy, savory sausage gravy 🥣🥐
🥐 Buttermilk Biscuits
🧾 Ingredients (makes 8 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- ¾ cup cold buttermilk
👩🍳 Instructions
- Preheat oven to 220°C (425°F).
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Add buttermilk and stir until just combined.
- Turn dough onto a floured surface, fold gently 2–3 times.
- Roll or pat dough to 1-inch thickness, cut with a biscuit cutter.
- Bake 12–15 minutes until golden brown.
🥣 Sausage Gravy
🧾 Ingredients
- 1 lb (450g) breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2–3 cups milk (start with 2 cups)
- Salt & black pepper to taste
- Optional: pinch of cayenne or paprika for heat
👩🍳 Instructions
- In a skillet over medium heat, cook sausage until browned, breaking it into crumbles.
- Sprinkle flour over sausage and stir for 1–2 minutes to make a roux.
- Slowly add milk, stirring constantly until gravy thickens.
- Season with salt, pepper, and optional spices.
🍽️ To Serve
- Split warm biscuits in half and ladle sausage gravy generously on top.
- Optional toppings: shredded cheese, chopped parsley, or a fried egg.
💡 Tips
- Flaky biscuits: Keep butter and buttermilk cold; don’t overmix.
- Gravy consistency: Add more milk if it’s too thick; cook longer if too thin.
- Make-ahead: Biscuits can be baked ahead and reheated; gravy is best fresh.
🍳 Variations
- Spicy sausage gravy: Add red pepper flakes or hot sauce.
- Herbed biscuits: Fold in chopped rosemary or chives.
- Cheesy gravy: Stir in shredded cheddar for extra richness.
If you want, I can give a shortcut version using refrigerated biscuits that makes this breakfast ready in under 20 minutes 🕒.
