Buttermilk Biscuits and Homemade Sausage Gravy
Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
This recipe contains butter, all-purpose flour, sugar, baking soda, baking powder, salt, buttermilk, pork sausage, all-purpose flour, milk, salt, thyme, black pepper
8 biscuits and 8 servings of gravy servings
Prep time: 15 min
Cook time: 20 min
- 6 Tbsp butter
- 2 cups all purpose flour
- 1 Tbsp sugar
- 1/4 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 lb sage sausage
- 1/3 cup flour
- 3-4 cups whole milk
- 1/2 tsp salt
- 1/4 tsp ground thyme
- 3/4-1 tsp black pepper
- 1. Preheat oven to 450 degrees.
- 2. Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
- 3. In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
- 4. Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
- 5. Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky.
- 6. Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
- 7. Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
- 8. With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull straight up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
- 9. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake for 12-15 minutes until browned.
- 10. After the biscuits are baked, brush tops with melted butter.
- 11. Brown sausage in a large skillet over medium high heat, crumbling as it browns (use your potato masher to make it easy).
- 12. Reduce the heat to medium low and add in the flour, stirring to combine. Cook for about 1 minute.
- 13. Pour in the milk, stirring frequently, until it thickens to your desired consistency.
- 14. Add salt, ground thyme and black pepper and stir to combine.
- 15. I say 3 to 4 cups because that all depends on how much gravy you want and how thick you like it. Customize it to your liking :)