Award-winning Buttermilk Biscuit & Sage Sausage Gravy Recipe
Make Award-winning Buttermilk Biscuit & Sage Sausage Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- 3
Cut in Butter
Cut 1 stick of cold unsalted butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Gradually stir in 3 cups of buttermilk, mixing until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter or the rim of a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, crumble and cook 1 pound of sage sausage until browned and cooked through, about 5-7 minutes.
- 8
Make Roux
Sprinkle 1 tablespoon of all-purpose flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- 9
Add Milk
Gradually pour in 2 cups of milk, stirring continuously to prevent lumps. Cook until the gravy thickens, about 5-7 minutes.
- 10
Season
Add 1 tablespoon of black pepper and salt to taste. Stir well and remove from heat.
