Buttermilk Biscuits and Sausage Gravy have been served together in Southern kitchens for decades. It's not fancy food, but it is tummy filling and easy to make. Fluffy homemade buttermilk biscuits are sliced and smothered in a rich creamy sausage gravy. It's breakfast comfort food perfect for any day of the week.
Easy Buttermilk Biscuits and Sausage Gravy Recipe
This recipe is country cooking at its finest. Alongside biscuits and gravy you're likely to find scrambled or fried eggs and homemade jelly just in case you wanted a biscuit to grab and go. I love gravy topped with lots of black pepper for the crowning touch. It's such a simple dish, it never occurred to me to share a "how to" here on my website but, I'm happy to do so after receiving multiple requests. So here you go, honest good eats from my kitchen to yours.
How to Make the Best Buttermilk Biscuits and Sausage Gravy
In days gone by, when food was in short supply and breakfast was the most important meal of the day; this meal served as both inexpensive and filling before a long day of work. Biscuits and sausage gravy were served together daily in many Southern kitchens and it remains the case to this day. It's comfort food done right.
- Ingredients you'll need to make homemade Southern Buttermilk Biscuits: For this recipe you'll need all purpose flour, baking powder, salt, buttermilk, chilled butter or vegetable shortening plus cream or melted butter to brush the tops.
- What type of sausage do I need to make sausage gravy? Pork breakfast sausage is commonly used to make sausage gravy and I used Jimmy Dean brand. This gravy recipe uses mild pork sausage but you could use spicy, maple flavored or sage sausage seasoned with sage, if that's your preference.
- What seasonings work best in Southern style season sausage gravy? Sausage gravy is typically made using simple seasonings primarily table salt and pepper. I've known some cook's to add a bit of fresh chopped sage, a dash or two of Worcestershire sauce or hot sauce.
- Can I make the gravy ahead of time? You certainly can make sausage gravy and chill it until you're ready to eat. When doing so, reheat it gently in the microwave or on the stovetop adding additional milk to thin the gravy as needed until it's heated through.
- What can I serve with biscuits and gravy? You can serve it along with fried, scrambled or poached eggs, cooked bacon, sausage links, fried hash, country potatoes,grits, fresh fruit, hash browns and beyond.
- Biscuits and sausage gravy can be served any time of day and isn't only limited to breakfast. Whether you make it for brunch, lunch or breakfast for dinner, it always satisfies.
- Store leftover Buttermilk Biscuits tightly wrapped at room temperature for up to 2 days. Store gravy in the refrigerator and reheat gently in a saucepan over medium heat adding milk as needed to thin.
More Southern Biscuits and Gravy Recipes to Make
- My recipe for light and Fluffy Southern Buttermilk Biscuits is classic.
- Stuffed Ham Egg and Cheese Biscuits are ready to eat for quick meals to grab-n-go
- My Easy Drop Biscuits recipe requires no rolling and cutting at all.
- Cornmeal Buttermilk Biscuits are a delicious cross between biscuits and corn muffins.
- Fried Pork Tenderloin and Sawmill Gravy is a country favorite and something you may enjoy at a roadside diner.
- You may also like to try is this recipe for Fried Ham and Red Eye Gravy from Syrup and Biscuits.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Buttermilk Biscuits and Sausage Gravy
- Dry ingredients:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon soda
- ¾ teaspoon salt
- Wet ingredients:
- ½ cup chilled vegetable shortening or butter
- ¾-1 cup cold buttermilk
- melted butter or heavy cream to brush the tops
- For the gravy:
- 1 lb hot or mild country sausage
- ½ cup all-purpose flour
- 1 teaspoon plain or seasoned salt [more or less to your taste]
- 1 teaspoon ground black pepper [more or less to your taste]
- 4 ½-5 cups milk
- To make the biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a mixing bowl.
- Cube the shortening or butter, then cut it into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and resembles peas.
- Stir in the cold buttermilk, just until the dough is thoroughly moistened. Sometimes I use ¾ cup and sometimes as much as 1 cup of buttermilk. The dough shouldn't be overly wet, but, slightly sticky.
- Roll out on a lightly floured surface about ¾ inches thick and cut into rounds. Brush off an excess flour.
- Brush the tops with melted butter or heavy cream and bake at 450°F for 13-15 minutes until lightly golden and puffy. Yield: 8  inch biscuits or 10  inch biscuits
- To make the gravy: Place the sausage in a heavy bottomed pan or cast iron skillet. Cook over medium-high heat until no pink remains. Break the sausage up with a spoon as it cooks.
- Cook until browned.
- Drain all but 3 tablespoon of drippings from the pan. Sprinkle the all purpose flour over the sausage. Stir until the sausage is coated continuing to cook until lightly browned. Season with the salt and black pepper.
- Over medium-high heat begin adding the milk, stirring constantly. Add 4 cups,adding more as needed to thin to your desired texture.
- After all of the milk has been added, bring to a simmer. Lower the heat and cook for 5 minutes, stirring occasionally.
- Serve immediately over hot biscuits with a sprinkle of black pepper.