Buttermilk Biscuits and Sausage Gravy

Hello and Welcome to Djalali Cooks! This classic breakfast recipe is perfect for any meal of the day, in my opinion! Top each serving with a fried or poached egg for maximum benefit. Buttermilk Biscuits and Sausage Gravy is one of my favorites, but it’s not something we have often at all. I suppose that makes it so much more special. Plus, since I am not super great at biscuits, pulling off a good batch is a good reason to celebrate with some sausage gravy! So, let’s do it!

The Buttermilk Biscuits

I found a recipe by Brown Eyed Baker that is simple and employs the “letter folding” technique that I think will give these biscuits the flakiness and layers that are usually lacking in my biscuits. The one thing I did differently from what was called for in the recipe, was to grate frozen butter, instead of cutting in cold, cubed butter.

Start by preheating the oven to 425 degrees and line a sheet tray with parchment. Whisk together the dry ingredients. Then, toss the grated butter in the flour mixture to coat. Pour in the buttermilk and stir to create a shaggy dough.

Letter Folding the Biscuit Dough

Turn the dough out on a floured surface and press it out to a rectangle. Then, fold the bottom end up, and the top down, like you’re folding a letter.

Turn the rectangle of dough counter-clockwise 90 degrees and lightly pat out into a rectangle and repeat the bottom fold up, and the top fold down. Repeat this once more, then lightly roll the dough out to a 1/2″ thick rectangle*.

Use a 2.5″ round biscuit or cookie cutter, cut out biscuits and place the cut rounds on the parchment-lined sheet tray. Lightly pat and roll the remaining dough scraps and continue to cut biscuits until all the dough is cut. Should be about 12 biscuits.

Brush the biscuits with melted butter and bake for 10-15 minutes, until the tops of the biscuits are golden. Once they came out, I transferred them to a wire rack while I made the sausage gravy.

The Sausage Gravy

Begin by browning the breakfast sausage in a little oil, over medium heat. I am using spicy Jimmy Dean Sausage.

Once the sausage is browned, use a slotted spoon or a fish spatula to transfer it to a paper towel-lined plate.

Over low heat, sprinkle the flour over the sausage fat left in the pan. Whisk to create a thick paste. While whisking, slowly pour in the milk and continue whisking until there are no more flour lumps and the gravy becomes thick and bubbly.

Add the sausage back to the pan and stir to combine. Taste the gravy and add Kosher salt and fresh cracked black pepper to taste.

Buttermilk Biscuits and Sausage Gravy

As I mentioned above, I was hoping for taller biscuits, but these really did come out well. The layers are clearly defined, they are flaky and soft. The flavor is really good too, there’s no hint of bitter baking powder flavor, which I commonly taste in biscuits.

I like to break the biscuits in half, put them in a shallow bowl and top with the sausage gravy.

Top with sliced scallions and hot sauce. If you like hot sauce, Tabasco is great because its vinegar base really balances out the creamy richness of the gravy and biscuits.

When it comes to homestyle, stick-to-your-ribs breakfast, it’s hard to beat Buttermilk Biscuits and Sausage Gravy – especially with homemade biscuits! Speaking of biscuits, try my Biscuit Breakfast Sandwich; a recipe I can’t wait to make again, now that I have found my new favorite buttermilk biscuit recipe!

Of all the breakfasts out there, some are indulgent and some are less so. This recipe is certainly of the former variety. What is your favorite indulgent breakfast? Let me know in the comments, or reach out on Instagram! Thank you so much for stopping by today. Take care and be well, xo Kelly

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Buttermilk Biscuits and Sausage Gravy

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Breakfast, Brunch – American

By Kelly Djalali, Biscuits by The Brown Eyed Baker – Serves: 2-6

Prep Time: 30 Minutes – Cooking Time: 15 Minutes – Total Time: 45 Minutes

Flaky buttermilk biscuits smothered in creamy, rich, spicy sausage gravy. Stick-to-your-ribs, country style breakfast served fresh and hot.

Ingredients

• Buttermilk Biscuits
• 2½ cups All Purpose Flour
• 2 tbsp. Baking Powder
• 2 tsp. Granulated Sugar
• 1 tsp. Kosher Salt
• ½ cup Frozen Unsalted Butter, grated on a box grater
• 1 cup Cold Buttermilk
• ¼ cup Unsalted Butter, melted (for brushing)
• Sausage Gravy
• 12 oz. Ground Breakfast Sausage (one package of Jimmy Dean)
• 1 tbsp. Grapeseed Oil (or Canola)
• 1/3 cup All Purpose Flour
• 4 cups Whole Milk
• Kosher Salt and Fresh Cracked Pepper, to taste
• Sliced Scallions, for garnish

Instructions

1

Preheat the oven to 425 degrees and line a sheet tray with parchment.

2

Whisk together the dry ingredients.

3

Add the grated butter and lightly mix with your hand to coat the butter in the flour mixture.

4

Pour in the buttermilk and stir to create a shaggy dough.

5

Turn the dough out on a floured surface and press it out to a rectangle. Then, fold the bottom end up, and the top down, like you're folding a letter.

6

Turn the rectangle of dough counter-clockwise 90 degrees, and lightly pat out into a rectangle and repeat the bottom fold up, and the top fold down. Repeat this once more, then lightly roll the dough out to a 1/2" thick rectangle*.

7

Use a 2.5" round biscuit or cookie cutter, cut out biscuits and place the cut rounds on the parchment-lined sheet tray. Lightly pat and roll the remaining dough scraps and continue to cut biscuits until dough is all cut.

8

Brush the biscuits with melted butter and bake for 10-15 minutes, until the tops of the biscuits are golden.

Sausage Gravy

9

Brown the breakfast sausage in oil, over medium heat.

10

Use a slotted spoon to transfer cooked sausage to a paper towel-lined plate.

11

Over low heat, sprinkle the flour over the sausage fat left in the pan. Whisk to create a thick paste. While whisking, slowly pour in the milk and continue whisking until there are no more flour lumps and the gravy becomes thick and bubbly.

12

Add the sausage back to the pan and stir to combine. Taste the gravy and add Kosher salt and fresh cracked black pepper to taste.

13

To serve, place one or two biscuits in a shallow bowl, ladle gravy over top. Garnish with sliced scallions.

Notes

*For taller, but fewer biscuits, try rolling the dough out to 3/4" instead of 1/2"

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