Here’s a classic Buttermilk Biscuits and Sausage Gravy recipe—perfect for breakfast or brunch:
Buttermilk Biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup cold buttermilk
Instructions:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in cold buttermilk until just combined (don’t overmix).
- Turn dough onto a floured surface, gently pat to 1-inch thickness.
- Use a biscuit cutter or glass to cut out biscuits. Place on a baking sheet.
- Bake for 12–15 minutes, until golden brown.
Sausage Gravy
Ingredients:
- 1 pound breakfast sausage (pork or turkey)
- 3 tablespoons all-purpose flour
- 2–3 cups milk (adjust for desired thickness)
- Salt and black pepper to taste
Instructions:
- In a skillet, cook sausage over medium heat until browned and cooked through.
- Sprinkle flour over sausage, stir, and cook 1–2 minutes to remove raw flour taste.
- Gradually whisk in milk, starting with 2 cups, stirring constantly to prevent lumps.
- Simmer until gravy thickens, about 5–7 minutes. Add more milk if needed.
- Season with salt and plenty of black pepper.
To Serve:
- Split biscuits in half and pour sausage gravy over the top.
- Optional: garnish with chopped fresh parsley or extra black pepper.
If you like, I can also give a slow-cooker version of sausage gravy that stays warm and creamy for a brunch crowd without constant stirring.
Do you want me to do that?
