Nothing cozier than waking up to fresh buttermilk biscuits smothered in a country sausage gravy! My Buttermilk Biscuits and Gravy feels like a warm hug. One of my all time favorite dishes for brunch. A recipe the whole family will love.
Why you’ll love these Buttermilk Biscuits and Gravy?
- Melt in your mouth goodness! The soft flaky biscuits paired with the creamy sausage gravy is a match-made in heaven.
- Minimal ingredients: this recipe calls for minimal ingredients and pantry staples making it easy to throw together.
- Easy! You don’t have to be a baking expert to make these biscuits and gravy. Very beginner-friendly and comes together easily.
How to make Buttermilk Biscuits and Gravy?
This recipe is made into two parts the homemade buttermilk biscuits and the country-style gravy. Which both come together really easily.
If you’ve been here a while, then you might be familiar with my original biscuits and gravy however this recipe differs as I’ve elevated it by making buttermilk biscuits instead of store-bought and the gravy has adjusted since my last recipe. So overall this recipe is different than the original.
Both still delicious but you have to try it!
Ingredients for Buttermilk Biscuits and Gravy
Here’s what you’ll need to make this cozy brunch classic.
For the Biscuits:
- Self-rising flour: Here’s my favorite brand. If you don’t have self-rising flour you can also use all purpose flour and baking powder.
- Buttermilk: if you don’t have buttermilk use milk and lemon juice.
- Unsalted Butter: Cold. I highly recommend it’s cold or frozen for easy grating. This creates pockets of butter throughout the biscuits.
- Sugar: this adds sweetness to the biscuits. Feel free to use honey to sweeten it up.
- Salt: if using self-rising flour you won’t need to use a lot of salt as it already has salt in it.
For the Gravy
- Ground sausage: you can also use sausage links.
- Chopped seasoning: also known as trinity. Which includes onions, celery, green bell pepper and garlic.
- All Purpose Flour: this helps thicken the gravy.
- Half and half: or milk or heavy cream. I prefer half and half or heavy cream.
- Seasonings: I used a variety of pantry staple seasonings. Onion powder, garlic powder, smoked paprika, salt and pepper and Tony’s creole seasoning.
- Butter: unsalted.
Tips for Making the Best Buttermilk Biscuits
- Cold butter grates more easily, and as the biscuits bake, the butter melts and creates pockets of steam, resulting in a perfectly light, flaky texture with buttery layers throughout.
- The more folds the more layers.
- When cutting the biscuits press straight down, and straight up. Don’t twist the cutter. This will seal the edges causing the biscuits not to rise. I use a biscuit cutter or a large cup. (make sure to coat in flour before cutting.)
- Use a fork when cutting the butter into the flour. When you use your hands, you can potentially warm up the butter.
- I like to add a finger print to the top of the biscuits to keep them from rising in a weird way.
What to serve the Buttermilk Biscuits and Gravy with?
- fluffy scramble eggs
- bacon or sausage
- Hashbrowns
- blueberry iced latte
- pumpkin spice latte
- mimosa
If you try my Buttermilk Biscuits and Gravy, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Buttermilk Biscuits and Gravy
Equipment
- Cast Iron Skillet
Ingredients
For the biscuits
- 2 cups self-rising flour + more
- 1 cup buttermilk
- 1 tbsp sour cream optional
- 5 tbsp unsalted butter
- 2 tbsp sugar
- 1 tsp salt
For the gravy
- 4 oz Ground turkey sausage
- 2 Tbsp butter
- 1/4 cup chopped seasoning
- 1 tbsp of flour
- 1/2 cup half and half
- Chicken stock use as needed to thin out your gravy
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Cajun seasoning
- 1/2 tsp Smoked paprika
- salt and pepper to taste
- juice of 1/2 lemon
- Salt to taste
- green onions for topping
Instructions
- Preheat oven to 425 F degrees. In a mixing bowl combine self-rising flour, salt and sugar. Next, grate in cold butter and cut the butter into the flour creating pea like pieces with a fork.
- Create a well in the center of the flour, then pour in the cold buttermilk and sour cream. Mix until the dough comes together.
- Sprinkle the top of the wet dough with a little flour, then transfer it onto a well-floured surface. Gently bring the dough together, folding it over itself to create layers. The more folds, the more layers, so aim for at least six folds, shaping the dough into a 1 1/2 inch thick circle. If the dough feels too sticky, add more flour as needed.
- Using a biscuit cutter or a mug, press straight down to cut the biscuits. Be sure to flour the cutter between each cut. Place the biscuits in a greased cast iron skillet or oven safe baking dish. Bake on 425 for 15-18 minutes or until golden brown.
- In a separate pan, add in some olive oil, and turkey sausage. Cook on medium heat until the sausage is almost done. Add in the chopped seasoning blend and sauté together until onions are translucent. Turn heat to med-low heat, add in butter and allow it to melt. Sprinkle in flour and coat the sausage and veggies.
- Add in heavy cream or half and half and simmer for about 3-5 minutes (at this point the gravy will begin to thicken). Add in chicken stock as needed to thin out the gravy
- Squeeze in fresh lemon juice and season the gravy. Taste and adjust if needed.
- In a pan scramble/or fry your eggs, if desired.
- To serve- Layer the biscuits with eggs and top with your delicious sausage gravy. Garnish with green onions
Did you make it?
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