Homemade Southern Buttermilk Biscuits with Sausage Gravy

The ultimate comfort breakfast combines flaky, mile-high buttermilk biscuits smothered in creamy, peppery sausage gravy. This iconic Southern dish traces its roots back to the early American frontier, where it sustained hardworking families with simple, hearty ingredients. Today, I’m sharing my perfected recipe that delivers restaurant-quality biscuits and gravy right in your home kitchen.

For the Flaky Buttermilk Biscuits

Ingredients

• 3 cups (375g) all-purpose flour, plus extra for dusting
• 1 tablespoon (15g) baking powder
• ½ teaspoon (2.5g) baking soda
• 1 teaspoon (6g) fine sea salt
• ½ cup (113g) unsalted butter, very cold and cubed
• 1¼ cups (300ml) cold buttermilk
• 2 tablespoons (30g) melted butter for brushing

Biscuit Method

1. Position rack in center of oven and preheat to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
3. Add cold butter cubes to flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse meal with some pea-sized pieces remaining.
4. Create a well in the center and pour in cold buttermilk. Using a fork, stir just until dough begins to come together. The mixture should look shaggy.
5. Turn dough onto a lightly floured surface. Pat gently into a 1-inch thick rectangle.
6. Fold dough into thirds like a business letter. Pat out again and repeat folding process two more times. This creates the signature flaky layers.
7. Pat dough to 1-inch thickness. Using a sharp 2.5-inch biscuit cutter, cut straight down without twisting. Place biscuits on a parchment-lined baking sheet with sides touching.
8. Brush tops with melted butter and bake 12-15 minutes until golden brown.

For the Creamy Sausage Gravy

Ingredients

• 1 pound (450g) breakfast sausage (preferably sage-flavored)
• ⅓ cup (42g) all-purpose flour
• 3 cups (720ml) whole milk
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt, or to taste
• Pinch cayenne pepper (optional)

Gravy Method

1. Brown sausage in a large cast-iron skillet over medium heat, breaking it into small crumbles with a wooden spoon.
2. Once sausage is fully cooked, sprinkle flour evenly over the meat and drippings. Cook for 2-3 minutes, stirring constantly.
3. Gradually add milk while whisking continuously to prevent lumps from forming.
4. Season with garlic powder, black pepper, salt, and cayenne if using.
5. Simmer over medium-low heat, stirring frequently, until gravy thickens to desired consistency, about 5-10 minutes.

Assembly and Serving

Split warm biscuits horizontally and place on serving plates. Ladle generous portions of hot sausage gravy over the biscuits. Serve immediately while piping hot, garnished with additional black pepper if desired.

Pro Tips for Success

• Keep all biscuit ingredients as cold as possible until mixing
• Handle biscuit dough minimally to ensure tenderness
• Don’t twist the biscuit cutter – press straight down and up
• Place biscuits close together for higher rise
• Maintain constant stirring while making gravy to prevent lumps

Storage and Make-Ahead

• Store leftover biscuits in airtight container at room temperature up to 2 days
• Gravy can be refrigerated up to 3 days
• Reheat gravy over low heat, adding milk to reach desired consistency
• Unbaked biscuits can be frozen up to 3 months

Nutrition Information

Per Serving (1 biscuit with ⅓ cup gravy):

• Calories: 520
• Protein: 18g
• Carbohydrates: 42g
• Fat: 32g
• Fiber: 1g
• Sodium: 890mg

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

This recipe delivers the perfect combination of buttery, flaky biscuits and rich, creamy sausage gravy that’s become a beloved staple of Southern breakfast tables. Master these techniques, and you’ll never need to visit a diner for biscuits and gravy again.