Buttermilk Biscuits with Gravy
Homemade Buttermilk Biscuits with Gravy is my ultimate comfort breakfast, and honestly one of the recipes I am most proud of. Flaky, buttery biscuits straight from the oven topped with thick creamy sausage gravy is about as cozy and satisfying as breakfast gets. This one is a Kansas City Sunday morning staple in our home.
Why You’ll Love This
The biscuits are tall and layered thanks to cold butter and a few key folding tricks, and the gravy comes together in the same pan you cook the sausage in for maximum flavor. Pure comfort food from scratch.
Ingredients
- 2 cups all-purpose flour
- 1 cup buttermilk, cold
- 6 tbsp cold butter, cubed
- 1 tbsp baking powder
- 8 oz breakfast sausage
- 2 cups whole milk
- 3 tbsp flour (for gravy)
How to Make It
For biscuits, cut cold butter into flour and baking powder until crumbly. Add buttermilk and stir just until combined, do not overwork. Pat out and fold twice, then cut into rounds and bake at 450 degrees for 12 to 14 minutes. For gravy, brown sausage in a skillet, sprinkle in 3 tablespoons flour, and stir to coat. Slowly pour in milk while stirring constantly until thick and creamy, about 5 minutes. Season generously with black pepper. Split those hot biscuits and pour gravy over the top.
This post contains affiliate links. I may earn a small commission at no extra cost to you. A sharp biscuit cutter set gives you those clean edges that help the biscuits rise nice and tall.
Buttermilk Biscuits with Gravy
Ingredients
Method
- Cut cold butter into flour and baking powder until crumbly; add buttermilk and stir just to combine.
- Pat out dough, fold twice, cut into rounds, and bake at 450 degrees 12-14 minutes.
- Brown sausage in a skillet, sprinkle in 3 tbsp flour and stir to coat.
- Slowly pour in milk while stirring until thick and creamy, about 5 minutes.
- Season with black pepper, split hot biscuits, and pour gravy over top.
