Flaky Buttermilk Biscuits with Creamy Sausage Gravy

Flaky Buttermilk Biscuits with Creamy Sausage Gravy ingredients

• 2.5 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Salt
• 0.5 cup Unsalted Butter (cold, cut into cubes)
• 1 cup Buttermilk (cold)
• 1 lb Pork Breakfast Sausage
• 0.25 cup All-Purpose Flour
• 3 cups Milk (whole)
• 0.5 tsp Salt
• 0.5 tsp Black Pepper
• 0.125 tsp Pinch of Cayenne Pepper (optional)

How to make Flaky Buttermilk Biscuits with Creamy Sausage Gravy

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. To make the biscuits: In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Pour in 1 cup cold buttermilk and mix gently with a spoon or your hands until just combined. Be careful not to overmix; the dough will be shaggy.
5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1-inch thickness. Fold the dough in half, then pat or roll it back to 1-inch thickness. Repeat this folding process 2-3 times to create flaky layers.
6. Using a 2-inch biscuit cutter (or a knife), cut out biscuits. Rework scraps only once or twice, as overworking makes them tough. Place the biscuits about 1 inch apart on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the biscuits are golden brown on top and cooked through. Remove from oven and set aside to cool slightly.
8. While biscuits bake, prepare the gravy: In a large skillet over medium-high heat, crumble and cook 1 lb pork breakfast sausage, breaking it up with a spoon, until fully browned. Drain off all but about 1/4 cup of the rendered fat.
9. Sprinkle 1/4 cup all-purpose flour over the cooked sausage and fat. Cook, stirring constantly, for 1-2 minutes to create a roux, allowing the flour to cook out.
10. Gradually whisk in 3 cups whole milk, ensuring no lumps form. Bring the gravy to a simmer, stirring frequently, and cook for 5-7 minutes, or until it has thickened to your desired consistency.
11. Season the gravy with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and an optional pinch of cayenne pepper. Taste and adjust seasonings as needed.
12. Split the warm biscuits in half and generously spoon the creamy sausage gravy over them. Serve immediately.

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