Buttermilk Biscuit & Sage Sausage Gravy Recipe
Make 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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For the Buttermilk Biscuits
For the Sage Sausage Gravy
Method
For the 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 flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in the Butter
Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined. Do not overmix.
- 5
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it 3-4 times until it comes together. Pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper, close together but not touching. Bake for 12-15 minutes, or until golden brown.
For the Sage Sausage Gravy
- 7
Cook the Sausage
In a large skillet over medium heat, crumble and cook the sage sausage until browned and cooked through, about 5-7 minutes.
- 8
Make the Roux
Sprinkle the flour over the cooked sausage and stir well to combine. Cook for about 1-2 minutes to remove the raw flour taste.
- 9
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring frequently, until the gravy thickens, about 5-7 minutes.
- 10
Season the Gravy
Add black pepper and salt (to taste). If desired, add crushed red pepper flakes for extra heat.
- 11
Serve
Serve the hot sausage gravy over warm buttermilk biscuits.
