Buttermilk Biscuits and Gravy
These buttermilk biscuits are tender and flaky. The sausage gravy is flavorful and filling. When we want a really special breakfast, we turn to this recipe!
Equipment
- 2½-inch round cutter
- pastry blender or sturdy fork
- parchment paper
Ingredients
For the biscuits
- ½ cup butter
- 2 cups all-purpose flour (King Arthur brand) or 300 grams
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- 1 teaspoon iodized salt
- 1 cup + 2 Tablespoons buttermilk or 260 grams
For the gravy
- 1 lb ground sage sausage
- ¼ cup flour
- 1 teaspoon chicken bouillon powder if you don't have chicken bouillon powder, you may need to add a little salt to get the flavor of the gravy right
- 3 cups whole milk
- 2 cups 2% milk
- pepper to taste
Instructions
To make the biscuits
- Heat oven to 450℉. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves sides of bowl. Dough will be soft and sticky.
- Turn the dough onto a lightly floured surface. Knead lightly just 4-5 times, being careful not to overwork the dough.
- Roll or pat to 1-inch in thickness. This will create tall biscuits that can be split in half nicely.
- Cut with a floured 2½-inch round cutter. Re-roll the dough to finish cutting the biscuits.
- Arrange biscuits on parchment paper lined baking sheet about an inch apart from one another. Bake until golden brown, about 15 minutes
To make the gravy
- Brown the sausage in a large frying pan on medium to med-high heat until done.
- Sprinkle the flour and the bouillon powder over the sausage, and stir to absorb the sausage drippings. Fully cook the flour for about 1 minute, stirring constantly.
- Slowly pour the milk into the sausage, about ½ cup at a time, allowing the flour to thicken the milk.
- After all the milk has been added, allow the gravy to come to a low boil. Then turn the heat to low or completely off. You don't want to allow the gravy to come to a rolling boil because the milk can easily scorch.
- Taste the gravy, and add pepper to taste.
Notes
I've measured the flour in a measuring cup and then poured it into the mixing bowl to weigh it. As each person fills a cup differently, your cup may contain a different amount of flour than mine. This is when a weight measurement is helpful. I use the weight measurements listed in the recipe.