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Buttermilk biscuits and sausage gravy are one of my favorite items. It’s so delicious & easy to make. If you are looking for step-by-step guidelines, I am here. So In this article, I am providing the perfect recipe for those who want to learn to make Buttermilk biscuits and sausage gravy most easily. So let’s get started!
Recipe Ingredients & Cooking Instruments
Buttermilk biscuits and sausage gravy is a biscuit covered in gravy made from sausage, flour, milk, and often other seasonings.
To make buttermilk biscuits and sausage gravy, you will need the following:
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of cold butter
- 1 cup of buttermilk
- 1/2 pound of breakfast sausage
- 2 tablespoons of all-purpose flour – 2 cups of milk
- 1/4 teaspoon each of salt, black pepper, and sage (optional)
In addition to the ingredients, you will need the following cooking instruments:
- A large bowl
- A sifter
- A fork or pastry blender
- A rolling pin
- A biscuit cutter – A skillet
- A whisk
Here’s the step-by-step procedure to make the best buttermilk biscuits and sausage gravy:
-Start by preheating the oven to 425 degrees Fahrenheit.
-Next, whisk together the flour, baking powder, sugar, and salt in a large bowl.
-Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
-Stir in the buttermilk until just combined.
-Turn out the dough onto a floured surface and knead briefly.
-Roll out to 1/2-inch thickness and use a biscuit cutter to cut out biscuits.
-Place on a baking sheet and bake for 10-12 minutes or until golden brown. -Meanwhile, cook the sausage over medium heat in a large skillet until browned. -Stir in the flour and cook for 1 minute.
-Gradually whisk in the milk and bring to a simmer.
-Cook for 2-3 minutes or until thickened.
-Season with salt and pepper to taste.
-Serve the gravy over the warm biscuits.
Here are a few tips and tricks to help you make the perfect Buttermilk biscuits and sausage gravy:
- Use a biscuit cutter to cut out your biscuits. This will help them to be all the same size and shape, making them cook evenly.
- If you don’t have buttermilk on hand, add one tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- To ensure your gravy is nice and thick, use a whisk to stir in the flour until there are no lumps. – For extra flavor, add a dash of hot sauce or Worcestershire sauce to your gravy.
- Don’t be afraid to experiment! If you want to try something different, add some shredded cheese to your gravy, biscuits, or even some chopped green onions.
Frequently Asked Questions About Making Buttermilk biscuits and sausage gravy
Do I need to use buttermilk?
Yes, buttermilk is vital to the recipe. It gives the biscuits a tangy flavor and helps them to rise.
Can I use self-rising flour?
Yes, you can substitute self-rising flour for the all-purpose flour and baking powder called for in the recipe.
Can I make the biscuits ahead of time?
Yes, you can make the biscuits ahead of time and reheat them when you’re ready to serve. Place them on a baking sheet and pop them in a 350-degree oven for about 10 minutes.
Can I freeze the biscuits?
Yes, you can freeze the biscuits. Just place them in a freezer-safe bag or container, and they’ll keep for up to 2 months.
Conclusion
You can’t go wrong with this Buttermilk Biscuits and Sausage Gravy recipe. It’s easy to follow, and the result is a delicious and hearty meal that will warm you up on a cold day. Give it a try, and let us know how it goes!
Buttermilk Biscuits and Sausage Gravy
6-8
servings30
minutes40
minutesIngredients
Dry ingredients:
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon soda
¾ teaspoon salt
Wet ingredients:
½ cup chilled vegetable shortening or butter
¾-1 cup cold buttermilk
melted butter or heavy cream to brush the tops
For the gravy:
1 lb hot or mild country sausage
½ cup all-purpose flour
1 teaspoon plain or seasoned salt [more or less to your taste]
1 teaspoon ground black pepper [more or less to your taste]
4 ½-5 cups milk
Directions
- To make the biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a mixing bowl.
- Cube the shortening or butter, then cut it into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and resembles peas.
- Stir in the cold buttermilk, just until the dough is thoroughly moistened. Sometimes I use ¾ cup and sometimes as much as 1 cup of buttermilk. The dough shouldn’t be overly wet, but, slightly sticky.
- Roll out on a lightly floured surface about ¾ inches thick and cut into rounds. Brush off an excess flour.
- Brush the tops with melted butter or heavy cream and bake at 450°F for 13-15 minutes until lightly golden and puffy. Yield: 8 [3] inch biscuits or 10 [2] inch biscuits
- To make the gravy: Place the sausage in a heavy bottomed pan or cast iron skillet. Cook over medium-high heat until no pink remains. Break the sausage up with a spoon as it cooks.
- Cook until browned.
- Drain all but 3 tablespoon of drippings from the pan. Sprinkle the all purpose flour over the sausage. Stir until the sausage is coated continuing to cook until lightly browned. Season with the salt and black pepper.
- Over medium-high heat begin adding the milk, stirring constantly. Add 4 cups,adding more as needed to thin to your desired texture.
- After all of the milk has been added, bring to a simmer. Lower the heat and cook for 5 minutes, stirring occasionally.
- Serve immediately over hot biscuits with a sprinkle of black pepper.
Nutrition
- Serving: 1serving | Calories: 705kcal | Carbohydrates: 51g | Protein: 24g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1424mg | Potassium: 737mg | Fiber: 2g | Sugar: 11g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 4mg
