Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tbsp baking powder, 1/2 tsp baking soda
- 1 tbsp sugar, 3/4 tsp kosher salt
- 1/2 cup (113 g) very cold unsalted butter, plus 2 tbsp melted
- 1 to 1 1/4 cups (240–300 ml) cold buttermilk
- 1 lb (450 g) bulk breakfast sausage
- 1/4 cup (30 g) all-purpose flour (for gravy)
- 3 cups (720 ml) whole milk
- 1/2 tsp kosher salt, 1–1 1/2 tsp freshly ground black pepper
- Optional: pinch crushed red pepper, fresh chives or parsley
Do This
- 1. Heat oven to 450°F (230°C). Line a baking sheet with parchment.
- 2. Whisk biscuit dry ingredients. Cut in cold butter until pea-sized.
- 3. Stir in 1 cup buttermilk just until dough comes together. Fold dough over itself 4–5 times, pat 1 inch thick, cut 8–10 biscuits.
- 4. Place biscuits close together on sheet. Brush tops with buttermilk. Bake 13–16 minutes until tall and golden. Brush with melted butter.
- 5. While biscuits bake, brown sausage in a large skillet. Sprinkle 1/4 cup flour over sausage, cook 1–2 minutes.
- 6. Gradually whisk in milk; simmer until thickened, 5–8 minutes. Season with salt and plenty of black pepper.
- 7. Split hot biscuits and ladle sausage gravy over the top. Garnish with herbs if using and serve immediately.
Why You’ll Love This Recipe
- Flaky, sky-high buttermilk biscuits with real layers you can see and pull apart.
- Rich, creamy country sausage gravy made from pan drippings for maximum flavor.
- Simple, everyday ingredients but a true weekend-brunch-at-home experience.
- Make-ahead and freezer-friendly options so you can have biscuits and gravy anytime.
Grocery List
- Produce: Fresh chives or flat-leaf parsley (optional, for garnish)
- Dairy: Unsalted butter, buttermilk, whole milk, optional heavy cream
- Pantry: All-purpose flour, baking powder, baking soda, sugar, kosher salt, black pepper, crushed red pepper (optional)
- Meat: 1 lb (450 g) bulk breakfast sausage (mild or hot)
Full Ingredients
Buttermilk Biscuits
- 2 1/4 cups (280 g) all-purpose flour, plus extra for dusting
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tbsp (12 g) granulated sugar
- 3/4 tsp kosher salt (or 1/2 tsp fine sea salt)
- 1/2 cup (113 g) very cold unsalted butter, cut into small cubes
- 1 to 1 1/4 cups (240–300 ml) very cold buttermilk, plus 1–2 tbsp extra for brushing tops
- 2 tbsp (28 g) melted unsalted butter, for brushing baked biscuits
Country Sausage Gravy
- 1 lb (450 g) bulk breakfast sausage (pork), mild or hot
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, at room temperature or slightly warmed
- Optional: 1/4 cup (60 ml) heavy cream for extra richness
- 1/2 tsp kosher salt, plus more to taste
- 1 to 1 1/2 tsp freshly ground black pepper, plus more to taste
- Optional: pinch of crushed red pepper flakes, for gentle heat
- Optional: small pinch of ground nutmeg, for warmth
Optional Garnish
- 2 tbsp finely chopped fresh chives or flat-leaf parsley
- Extra freshly ground black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your equipment
Adjust an oven rack to the center position and preheat to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the biscuits from sticking and helps them brown evenly.
Set out a large mixing bowl for the biscuit dough, a bench scraper or sharp knife for cutting the biscuits, and a 10–12 inch (25–30 cm) skillet for the gravy. Keeping everything ready makes the process smoother and helps you move quickly, which is important for light, flaky biscuits.
Step 2: Mix the dry ingredients and cut in the butter
In the large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. This evenly distributes the leavening so the biscuits rise evenly.
Add the very cold butter cubes to the bowl. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the flour mixture until you have pea-sized chunks. Work quickly so the butter stays cold. You want visible bits of butter throughout the mixture; these will create steam in the oven and form flaky layers.
Step 3: Add buttermilk and bring the dough together
Make a well in the center of the flour mixture and pour in 1 cup (240 ml) cold buttermilk. Using a fork or spatula, gently stir just until the dough starts to come together. If there are still dry, floury patches at the bottom of the bowl, add more buttermilk, 1 tablespoon at a time, until the dough is shaggy and slightly sticky but not soupy.
Turn the dough out onto a lightly floured surface. There will still be some loose bits; that is fine. Gently gather everything into a rough rectangle using your hands or a bench scraper, handling the dough as little as possible to avoid tough biscuits.
Step 4: Fold the dough to create flaky layers and cut biscuits
Pat the dough into a rectangle about 3/4 inch (2 cm) thick. Using your hands or scraper, fold the rectangle in half like a book. Turn it 90 degrees, pat it out again, and repeat the fold. Do this 4–5 times total. This quick “laminating” step builds beautiful, flaky layers without much effort.
After the final fold, gently pat the dough out to about 1 inch (2.5 cm) thick. Using a 2 1/2 to 3 inch (6–7.5 cm) round cutter, dip it in flour and press straight down to cut biscuits (do not twist, which seals the edges and prevents a good rise). Place each biscuit on the prepared baking sheet, sides just barely touching for soft sides, or spaced 1 inch apart for crisper sides. Gather the scraps, gently press together, and cut more biscuits. You should get about 8–10 biscuits.
Step 5: Bake the biscuits until tall and golden
Brush the tops of the biscuits lightly with a bit of buttermilk. This helps them brown beautifully. Bake at 450°F (230°C) for 13–16 minutes, until the biscuits are well risen and deep golden brown on top.
As soon as they come out of the oven, brush the hot biscuit tops with the melted butter. This adds flavor and a glossy finish. Transfer biscuits to a wire rack if you are not serving immediately, but ideally you will start the gravy while they bake so everything is ready at once.
Step 6: Brown the sausage and make the gravy base
While the biscuits bake, place your large skillet over medium to medium-high heat. Add the sausage, breaking it up with a wooden spoon or spatula. Cook until thoroughly browned and no pink remains, about 6–8 minutes. You want small crumbles with some darker, caramelized bits for extra flavor.
If there is more than about 2–3 tablespoons of fat in the skillet, you can spoon some off, but you do need some for the gravy. If the skillet looks dry, add 1–2 tbsp butter. Sprinkle the 1/4 cup flour evenly over the sausage and drippings. Stir well to coat all the sausage and cook for 1–2 minutes to remove the raw flour taste. The mixture will look pasty and cling to the sausage.
Step 7: Finish the creamy, peppery sausage gravy
Reduce the heat to medium-low. Gradually pour in the milk, about 1/2 cup at a time, stirring or whisking constantly to avoid lumps. Once the first addition is mostly absorbed and smooth, continue adding milk in stages until all of it is in. If using, stir in the heavy cream.
Simmer the gravy, stirring often, for 5–8 minutes, until it has thickened to a rich, spoon-coating consistency. Remember that gravy will continue to thicken slightly as it cools, so aim for just a bit looser than you want at serving.
Season with salt, plenty of freshly ground black pepper, and, if you like, a pinch of crushed red pepper and nutmeg. Taste and adjust seasoning; the sausage itself can be salty, so add salt gradually.
To serve, split the warm biscuits in half, place on plates, and ladle the hot sausage gravy generously over the top. Garnish with fresh chives or parsley and an extra crack of black pepper if desired. Serve immediately.
Pro Tips
- Keep everything cold for flaky biscuits. Cold butter and cold buttermilk are key. If your kitchen is warm, chill the flour and bowl for 10 minutes before starting.
- Do not overwork the dough. Mix until just combined and be gentle during folding. Overmixing develops gluten and leads to tough biscuits.
- Do not twist the biscuit cutter. Press straight down and lift straight up so the biscuits can rise tall with clean layers.
- Control gravy thickness with milk. If your gravy gets too thick, whisk in a splash of extra milk until you reach the consistency you like.
- Season the gravy at the end. Sausage brands vary in saltiness. Always taste before adding more salt so you do not overdo it.
Variations
- Cheddar Chive Biscuits: Stir 3/4 cup (75 g) shredded sharp cheddar and 2 tbsp chopped chives into the dry ingredients before adding the butter. Reduce sugar to 1 tsp.
- Spicy Sausage Gravy: Use hot breakfast sausage, add 1/2 tsp crushed red pepper, and a few dashes of hot sauce to the gravy.
- Lighter Version: Use 2% milk in the gravy and swap half the sausage for finely chopped mushrooms. The mushrooms add savory flavor with less meat.
Storage & Make-Ahead
Biscuits: Cooled biscuits keep well in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat at 350°F (175°C) for about 8–10 minutes until warmed through. For longer storage, freeze baked biscuits on a tray, then transfer to a freezer bag for up to 2 months; reheat from frozen at 350°F (175°C) for 10–12 minutes.
You can also freeze unbaked biscuits: after cutting, freeze solid on a sheet, then store in a freezer bag. Bake from frozen at 450°F (230°C) for 16–19 minutes.
Gravy: Sausage gravy keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to loosen if needed, and stir well. It can be frozen for up to 1 month, but the texture may be slightly less smooth after thawing; reheat slowly with extra milk and whisk to bring it back together.
Nutrition (per serving)
Approximate for 1 serving (1–2 biscuits with gravy), assuming 6 servings total: about 700 calories, 45 g fat, 45 g carbohydrates, 20 g protein, 2–3 g fiber, 1,100 mg sodium. Values will vary based on exact ingredient brands, portion sizes, and any variations used.
