Baked Buttermilk Biscuits with Sausage Gravy
Classic American breakfast featuring flaky baked buttermilk biscuits paired with rich, creamy sausage gravy. A comforting and hearty start to the day using simple ingredients and straightforward baking techniques.
Ingredients
Check ingredients as you go.
- Biscuits
- Gravy
Let’s make it
Biscuits
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it for the biscuits.
Biscuits
In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt for the biscuit dough.
Biscuits
Cut the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
Biscuits
Pour in the cold buttermilk and gently stir with a fork just until the dough begins to come together. Avoid overmixing to keep biscuits tender.
Biscuits
Turn the dough out onto a lightly floured surface and gently fold it over onto itself 3-4 times to bring it together. Pat into a rectangle about 2 inches thick.
Biscuits
Using a biscuit cutter or a round glass (about 7 cm diameter), cut out biscuits and place them onto the prepared baking sheet, close but not touching.
Biscuits
Gather the scraps, gently reshape, and cut additional biscuits until all dough is used. Bake in the preheated oven for 12-15 minutes until biscuits are golden brown and risen.
Gravy
While biscuits bake, heat a large skillet over medium heat. Add breakfast sausage and cook, breaking it apart with a spatula, until fully browned and no pink remains, about 8 minutes.
Gravy
Sprinkle the all-purpose flour over the browned sausage in the skillet and cook, stirring constantly, for 1-2 minutes to cook off raw flour taste and form a roux.
Gravy
Gradually whisk in the room-temperature whole milk and bring to a simmer, stirring frequently. Continue cooking until gravy thickens to your desired consistency, about 6-8 minutes.
Gravy
Season the sausage gravy with salt and black pepper to taste. Keep warm over low heat while biscuits finish baking.
Serve
Remove baked biscuits from oven and let cool slightly on a wire rack. Split warm biscuits in half and generously ladle sausage gravy over them to serve.
Tips & notes
For flakier biscuits, keep all ingredients cold and handle the dough gently. Use fresh baking powder and soda for best rise. For a smoother gravy, whisk milk in gradually and stir continuously. Preparing gravy while biscuits bake saves time.
Saving it for later
Store leftover biscuits and gravy separately in airtight containers in the refrigerator. Consume within 3-4 days for optimal freshness.
Reheating
Reheat biscuits in a preheated 350°F (175°C) oven for 5-7 minutes to restore crispness. Warm gravy gently on stovetop over low heat, stirring occasionally to prevent separation. Do not boil gravy during reheating.
