master-cooks | Buttermilk Biscuits And Sausage Cream Gravy Recipe

Buttermilk biscuits and sausage cream gravy is a classic Southern comfort dish that combines fluffy, buttery biscuits with a rich, savory gravy. The dish starts with the preparation of homemade buttermilk biscuits, which are characterized by their tender crumb and slightly tangy taste. Made from simple ingredients such as flour, baking powder, salt, butter, and buttermilk, the dough is mixed until just combined, rolled out, and cut into rounds before being baked to golden perfection. The sausage cream gravy, a quintessential pairing with the biscuits, begins by browning crumbled pork sausage in a skillet. Once the sausage is cooked through and the fat rendered, flour is sprinkled over the meat to create a roux, which acts as a thickening agent. Slowly, milk is whisked into the mixture, creating a smooth, creamy consistency. The gravy is seasoned with salt, pepper, and occasionally a pinch of cayenne or other spices to enhance its flavor. When serving, the warm biscuits are split open and generously topped with the creamy sausage gravy. This hearty dish is often enjoyed as a filling breakfast or brunch option, offering a comforting start to the day with its rich flavors and satisfying texture.

Gather the ingredients for buttermilk biscuits and sausage gravy

To prepare buttermilk biscuits and sausage gravy, you'll primarily need common pantry ingredients. The foundation of the biscuit dough consists of all-purpose flour, baking powder, granulated sugar, and kosher salt. For a quick and easy method, grated salted butter is incorporated, and buttermilk is added to bind the mixture. While whole buttermilk is ideal, low-fat versions can also work. If you prefer lighter biscuits, consider substituting all-purpose flour with pastry or cake flour.

For the gravy, choose your preferred pork sausage, whether it's spicy or mild. Cook the sausage in a pan, then add flour once it's fully cooked to help thicken the gravy. Gradually incorporate whole milk to achieve a smooth consistency, and season with salt and pepper to taste. If you like a bit of heat, feel free to add crushed red pepper for extra flavor. For an even creamier texture, you can use half-and-half. Keep in mind that the gravy will thicken as it sits, so take it off the heat just before it reaches your desired consistency.

Step 1: Line a baking sheet

Prepare a small baking sheet by lining it with parchment paper and set it aside.

Step 2: Combine dry ingredients

In a medium-sized bowl, mix together 2 ½ cups of flour, baking powder, sugar, and salt.

Step 3: Grate butter

Utilize the wide openings of a box grater to shred the butter.

Step 4: Stir in butter

Quickly mix the butter into the dry ingredients to ensure they are coated.

Step 5: Add buttermilk

Incorporate 1 cup of buttermilk and gently mix until a rough dough begins to form. If the mixture appears dry, add 1 to 2 extra tablespoons of buttermilk.

Step 6: Knead lightly

Move the shaggy dough to a clean surface and gently knead it just until it comes together; avoid overworking it.

Step 7: Roll dough

Gently sprinkle flour on the surface and roll the dough into a rectangle that is 1/2 inch thick.

Step 8: Fold dough

Fold the top third of the dough down towards the center, then bring the bottom third up to create a letter fold.

Step 9: Press to flatten

Gently press to achieve a thickness of 1 inch.

Step 10: Cut out biscuits

Utilize a 2 ½ inch round cutter to shape the biscuits.

Step 11: Cut additional biscuits

Carefully combine the scraps and cut out more biscuits until all the dough is utilized.

Step 12: Transfer to baking sheet

Place the biscuits onto the prepared baking sheet, ensuring they are spaced at least 1 inch apart.

Step 13: Preheat oven

Chill the biscuits in the refrigerator while the oven heats up to 425°F.

Step 14: Brush tops

Apply the leftover buttermilk to the tops of the biscuits with a brush.

Step 15: Bake until golden

Cook for 16 to 18 minutes until they turn a golden brown color.

Step 16: Cook sausage

In the interim, prepare the sausage in a large skillet until it is browned and fully cooked.

Step 17: Add flour

Incorporate the flour and mix to cover the sausage, then cook for another minute.

Step 18: Stir in milk

Gently mix in the milk.

Step 19: Cook until thickened

Simmer for 6 to 8 minutes or until it reaches a thicker consistency.

Step 20: Season to taste

Adjust the flavor with salt and pepper to your liking.

Step 21: Serve warm

Separate the biscuits and serve them warm, topped with gravy.

What else can I add to flavor sausage gravy?

This delightful breakfast dish is so delicious that you'll find yourself making it repeatedly. To satisfy your family's taste buds, consider some variations that can personalize this Southern classic.

If you enjoy a bit of spice in your morning meal, choose hot sausage or mix in crushed red pepper flakes for an extra kick. Fresh herbs like sage, parsley, or thyme can introduce a subtle herbal flavor, while spices such as nutmeg, paprika, onion powder, or garlic powder can enhance the dish with a distinctive richness. If you're using lean sausage, adding a bit of butter to the pan after browning the meat will enrich both the fat content and flavor. Substituting half-and-half for milk can result in a creamy, thick gravy.

For the biscuits, incorporating cream cheese or shredded cheddar cheese into the dough will elevate the richness of this hearty meal even further.

How long can I store biscuits and gravy?

When it comes to preparing biscuits and gravy, serving it piping hot straight from the pan adds to the experience. However, there are several ways to get a head start, especially if you're planning to enjoy this dish the day after a holiday when you might prefer not to rise early to cook.

You can prepare the biscuit dough ahead of time, cut it into rounds, and refrigerate it for up to 2 days or freeze it for up to 2 months. If frozen, simply thaw it in the refrigerator overnight, then bake the biscuits according to the recipe (they may require a few extra minutes in the oven).

For the sausage gravy, you can make it a day in advance and store it in the refrigerator. When you're ready to serve, just reheat it, adding a splash of milk if necessary to achieve the desired consistency.

Alternatively, you can bake the biscuits ahead of time and keep them at room temperature in an airtight container for up to 3 days. Before serving, lightly toast them in the oven or toaster, then top with the gravy.

What's the secret for the best biscuits and gravy?

Cooks have been preparing biscuits and gravy for generations, each with their own unique tips for achieving the best results. For us, a gentle touch when making the biscuits is essential. Overworking the dough can lead to gluten formation, resulting in a rubbery texture instead of a tender one. Keep the butter chilled, add the buttermilk as instructed, and mix gently just until the dough comes together. When re-rolling scraps, press them together lightly—kneading for a smooth dough will negatively impact the final texture.

Keep in mind that the gravy will thicken as it sits. Add the milk gradually to prevent lumps, and cook only until it reaches just shy of your desired thickness. If it becomes too thick, simply add a splash of milk to loosen it up. Be sure to season generously—if your gravy lacks flavor, it may just need a little extra salt and pepper to enhance the taste of the sausage.

Buttermilk Biscuits And Sausage Cream Gravy Recipe