Buttermilk Biscuits And Sausage Gravy have been served together in Southern kitchens for decades. Chipped beef and bacon gravy are also favorites. It’s like manna from heaven to sit down to a plateful; of fluffy homemade biscuits smothered in gravy and plenty of black pepper, for me. It’s breakfast comfort food perfect for any day of the week.
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 both of my Southern Gramma’s kitchens and it was a regular rotation in my Momma’s kitchen when I was growing-up, too. There’s just something comforting about hot homemade biscuits served smothered in warm, creamy gravy. Usually there were scrambled or fried eggs on the side and of course, homemade jelly just in case you wanted a biscuit to grab and go. I love it along with lots of black pepper sprinkled on top for the crowning touch. It’s such a simple dish, it never occurred to me to share a “how to” here on my blog but, I’m happy to do so after multiple receiving requests. So, here you go, honest good eats!
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Helpful Kitchen Items:
Buttermilk Biscuits And Sausage Gravy
- Dry ingredients:
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp soda
- 3/4 tsp salt
- Wet ingredients:
- 1/2 cup chilled vegetable shortening or butter
- 3/4-1 cup cold buttermilk
- melted butter or heavy cream to brush the tops
- For the gravy:
- 1 lb hot or mild country sausage
- 1/2 cup all-purpose flour
- 1 tsp plain or seasoned salt [more or less to your taste]
- 1 tsp ground black pepper [more or less to your taste]
- 4 1/2-5 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 3/4 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 3/4 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 Tbsp 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.