Homemade, all the way.
How do you make classic southern buttermilk biscuits and gravy? Does your gravy always come out lumpy and bland? How do you fix it? Use this recipe. Our country buttermilk biscuits provide the perfect warm, crumbly base for our gravy that features breakfast sausage and a hint of cayenne. Follow our steps so your gravy comes out smooth and there are no flour lumps in sight.
Prep Time: 30 minutes + 2 hours freezing time
Cook Time: 35 minutes
For the Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 8 tablespoons cold unsalted butter
- 3/4 cup cold buttermilk, plus more for brushing
For the Gravy:
- 2 tablespoons unsalted butter
- 1 pound bulk breakfast sausage
- 1/3 cup all-purpose flour
- Pinch of cayenne
- 3 cups milk, more as needed
- Kosher salt and freshly ground black pepper
- Sliced scallions
- Hot sauce
Make the Biscuits:
Combine the flour, baking powder, baking soda, sugar, and salt in a food processor. Pulse to mix together. Add 2 tablespoons of the butter and run the food processor until the butter is completely absorbed. Add the remaining 6 tablespoons butter and pulse until pea-sized pieces form. Transfer the mixture to a bowl. Make a well in the center and add the buttermilk. Stir the buttermilk into the dry mixture with a fork until just combined. The dough will be shaggy with some floury bits.
Turn the dough out onto a floured surface and pat into a ½-inch rectangle. Fold the rectangle into thirds as if folding a letter, and pat down again into a 1-inch rectangle. Cut out biscuits as close together as possible with a 2 1/2-inch round cutter, being careful to push the cutter straight down and not twist it. You can re-roll any scraps and cut out more biscuits, though they won’t be as fluffy. Place on a parchment-lined sheet pan, cover with plastic wrap, and freeze for at least 2 hours.
When ready to bake, preheat an oven to 425 degrees F. Brush the tops of the biscuits with buttermilk. Bake until risen and golden brown, 20 to 25 minutes.
Make the Gravy:
Heat the butter in a large skillet over medium-high heat. Add the sausage and break up into small crumbles with a wooden spoon. When browned and sizzling, 6 to 8 minutes, stir in the flour until fully absorbed, about 2 minutes. Slowly stir in the milk and add a pinch of cayenne. Bring to a gentle simmer and simmer until thickened to a gravy consistency and the flour has had a chance to cook, 3 to 4 minutes. Adjust with more milk if it becomes too thick. Season with salt and a generous grinding of black pepper.
Top warm biscuits with gravy and garnish with scallions. Serve with some hot sauce on the side.