Buttermilk Biscuits & Gravy Recipe
Two fluffy buttermilk biscuits smothered in savory sausage gravy. Served with two eggs in any style and bacon or sausage.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buttermilk Biscuits
Sausage Gravy
Eggs and Bacon/Sausage
Method
Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Using a pastry cutter or your fingers, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and gently stir until just combined. Do not overmix.
- 5
Shape the Dough
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a couple of times to create layers.
- 6
Cut the Biscuits
Using a biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper.
- 7
Bake
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Sausage Gravy
- 8
Cook the Sausage
In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it up as it cooks.
- 9
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for about 1 minute.
- 10
Add Milk
Gradually add the milk while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened.
- 11
Season the Gravy
Stir in black pepper and salt to taste. Remove from heat.