BRUNCH/ MAINS

Buttermilk Biscuits and Sausage Gravy

Hello and Welcome to Djalali Cooks! Here we are at the start of the weekend; and I say, why not start it off with a comforting, classic breakfast? Buttermilk Biscuits and Sausage Gravy is one of my favorites, but it’s not something we have at all often. 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!

Buttermilk Biscuits and Sausage Gravy

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.

Buttermilk Biscuits ingredients

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.

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.

brushing butter on unbaked 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.

Browning breakfast Sausage

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

Sausage Gravy ingredients

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.

Sausage Gravy base

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.

Buttermilk Biscuits and Sausage Gravy

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

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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  • Karen
    March 1, 2021 at 10:45 am

    In a pinch use Pillsbury Frozen Biscuits very good much better than can type, but not homemade.

    • Kelly Djalali
      March 1, 2021 at 10:59 am

      Hi Karen! Yes, I often rely on the pre-made biscuits, but I have never tried the frozen type, only the cans…I will have to try these out. Thanks for the tip! Have a great week! xo Kelly

  • Terry
    March 1, 2021 at 10:49 am

    These look delicious I too have a thing about the perfect biscuit, the delicious gravy is also a hard one for me to be honest never made it. Your recipe sounds great and I will definitely make these on a Sunday brunch ♥️Mom

    • Kelly Djalali
      March 1, 2021 at 11:01 am

      Hi Mom, Let me know how you like the gravy…I know you usually grate your butter for biscuits and pie dough too, it’s a good way to not handle the butter too much. Talk soon, xo Kelly

  • Carroll
    March 1, 2021 at 7:19 pm

    I grew up in Georgia and my Mother made great biscuits. She always used White Lily flour. I do, too, when I can find it. If I can’t, Southern Biscuit is pretty good. She also used Crisco for her biscuits, no butter. I understand the makers of Crisco have changed how they make it, so this may be the reason my biscuits are not as good as my Mother’s. Try some White Lily and you might have more good batches of biscuits!

    • Kelly Djalali
      March 1, 2021 at 7:27 pm

      Hi Carroll, I will try White Lily, I see it at the grocery store all the time! I think I usually overwork my biscuits, grating the butter really helped me because it took out the step of cutting in the butter… Thanks so much for the flour tips and for stopping by today! xo Kelly

  • Trish
    February 19, 2022 at 10:08 am

    Those biscuits look delicious! Just how biscuits should look. My earliest memory is standing at my grandmother’s side at her Formica topped table, “helping” make biscuits. Hers were like soft pillows, still soft at 3 iin the afternoon for a snack. She use 3ingredients, Martha White self rising, lard, and Pet milk. I’ve tried for 50 years to get mine like hers to no avail. Sometimes hockey puck comes to mind! Wish I could reach through this screen … ?

    • Kelly Djalali
      February 19, 2022 at 10:19 am

      Good morning Trish, For such a simple recipe, it’s crazy how erratic my biscuits have been over the years! I have finally nailed down a consistent biscuit with this recipe, though. I ought to make them everyday, because nothing beats a hot fresh biscuit! Thanks for stopping by today, have a wonderful weekend. xo Kelly

  • Barbara Lacy
    February 19, 2022 at 10:15 am

    Yummy breakfast. I’m not good at biscuits either but a stop at KFC just to purchase biscuits and then top with the gravy …..yummm

    • Kelly Djalali
      February 19, 2022 at 10:23 am

      Hi Barbara, I am very partial to Cracker Barrel’s biscuits, they really know how to make a perfect biscuit! My problem is that I will fill up on the biscuits with honey and have no room for actual breakfast! ? Thank you so much for stopping by and saying hello today! Have a lovely weekend, xo Kelly

  • Mari
    February 19, 2022 at 10:43 am

    Well this is a popular post! I love to read the comments and see what everyone else is thinking. It sounds like we all really like this recipe and have trouble with the biscuits. I think grating the butter helps a lot and I have seen this advice from you and increasing numbers of bloggers and chefs this past year, so I’m going to try that. I have had biscuits so tough I could build a house with them, and the house would last 200 years! Needless to say, this is tomorrow’s breakfast, and I am grating the butter. Lesson learned! Happy Saturday and leftover Valentines Day hugs to Kelly, Alex, Terry, the Pups, and all you lovely biscuit aficionados. Personally, I’m just here for the gravy because that always turns out. Fingers crossed on the biscuits. Growing up my mother used Bisquick and made drop biscuits, so I never ate them again after the first try. Homemade is the way to go. Frozen is probably a good option. ???

    • Kelly Djalali
      February 19, 2022 at 11:47 am

      Good morning, Mari! Biscuits are so hard to resist. They are so enjoyable in so many ways – sweet or savory. Let me know how the grated butter method works out for you! Have a great Saturday, xo Kelly

  • Terry
    February 19, 2022 at 10:51 am

    Good morning kelly, I’m so glad that you are bringing back recipes that we might of forgotten about. I totally forgot about this one. For Sunday breakfast we are having this I love biscuits and gravy … I’ll keep you posted ❤️? mom

    • Kelly Djalali
      February 19, 2022 at 11:48 am

      Hi Mom, this one is classic for sure! Biscuits and Gravy really hits the spot, I know you’ll love it! xo Kelly

  • Pat
    February 19, 2022 at 11:49 am

    Very much my recipe here. Have not grated the butter, will give that a try. This is always a crowd pleaser. Never can go wrong serving this up❣️

    • Kelly Djalali
      February 19, 2022 at 2:39 pm

      Hello Pat, You’re so right! Always a crowd pleaser. I like the grated butter especially because my biggest biscuit faux pas is working the dough too much, but this method really keeps me from doing that. Give it a try and let me know what you think! xo Kelly

  • Kenzie
    February 19, 2022 at 2:52 pm

    My MIL was the scone (biscuits are scones here) queen and she used minimal handling. She mixed flour and butter together with and old knife then added milk. The dough was then turned onto the bench, patted into shape and cut with a knife. All done very quickly and no butter on top. I cheat by putting flour and very cold butter into food processor to get crumbly mix then put into bowl and add milk. Again followed by just a very quick pat out and cut up. Always seems to work. Usually served with jam and whipped cream here.

    • Kelly Djalali
      February 19, 2022 at 3:07 pm

      Sounds like your MIL has a great method, Kenzie! The food processor is another great way to avoid over-handling the dough. I have had great success that way too. Jam and whipped cream sounds like the perfect toppings for biscuits! Thank you so much for sharing your biscuit methods with us! xo Kelly