Combining my recipes for Country Style Sausage Gravy and Buttermilk Biscuits makes the Ultimate Biscuits and Gravy. This is one of my absolute favorite breakfast dishes (seriously, it's on my top 10 list), so don't let the simplicity fool you!
There's not a whole lot that's better than fresh-made biscuits and sausage gravy made from scratch. This is so savory and delicious, and it is especially warming on cold and rainy mornings! (Don't worry - you don't have to wait until it's cold and rainy to enjoy these. They truly are amazing any time - it's just nice when the stars align!)
Buttermilk Biscuit Ingredients
My recipe for Buttermilk Biscuits uses very straight-forward and simple ingredients. The most important part of this recipe is cutting the all-purpose flour with a small amount of corn starch. This helps to lower the amount of available protein in the flour. The lower the protein amount, the less gluten will form. The less gluten that forms, the lighter and more tender your biscuits will be! The complete list of ingredients is listed below.
- All-Purpose Flour
- Corn Starch
- Cold, Unsalted Butter
- Baking Powder
- Kosher Salt
- Buttermilk
Country Style Sausage Gravy Ingredients
The ingredients for my Country Style Sausage Gravy are also super simple. It cooks in 15-minutes and can be made while the biscuits are in the oven, which is awesome.
- Breakfast Sausage
- All-Purpose Flour
- Fresh Cracked Black Pepper (Using fresh pepper is key!)
- Ground Sage
- Cayenne Pepper
- Whole Milk
- Kosher Salt
Begin by cooking the sausage in a large skillet until browned, then sprinkle with flour, rubbed sage, and cayenne pepper, and cook for another minute or two. Slowly whisk in the milk to deglaze the pan, and simmer for 3 to 5 minutes on medium-low until the mixture begins to thicken. Taste and adjust for salt and pepper.
Biscuits and Gravy Assembly
Assembly is super simple. Spit the biscuits while they are still warm, drown them in sausage gravy, then resist the urge to inhale them as fast as humanly possible, and enjoy!
Did you make this recipe for Ultimate Biscuits and Gravy?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Ultimate Biscuits and Gravy
Equipment
- Large Mixing Bowl
- Rubber Spatula
- Baking Sheet Greased
- Small Sauce Pan
- Basting Brush
- Large Skillet
- Whisk
Ingredients
Buttermilk Biscuits
- 4 ¾ Cups, Plus 2 Tablespoons All Purpose Flour (5 Cups Minus 2 Tbsp) 580g
- 2 Tablespoons Cornstarch 20g
- 8 Tablespoons Unsalted Butter Cold - 151g (1 Stick) - Cut into ¼-inch Cubes
- 1 Tablespoon Baking Powder 10g
- 2 teaspoon Kosher Salt 11g
- 2 Cups Buttermilk 473 ml
- 3 Tablespoons Unsalted Butter Melted For Brushing Biscuit Tops
Country Style Sausage and Gravy
- ¾ Lb. Breakfast Sausage One 12 oz. Package
- ¼ Cup All Purpose Flour
- 1 teaspoon Fresh Cracked Black Pepper Fresh Black Pepper is Key
- 1 Pinch Rubbed Sage
- 1 Small Pinch Cayenne Pepper
- 2½ Cups Whole Milk
- Kosher Salt To Taste
Instructions
Buttermilk Biscuits
- Preheat your oven to 375℉.
- Sift together the flour, salt, and cornstarch in a large mixing bowl.
- Add the cold, cubed, unsalted butter to the flour mixture. Smear the pieces into the flour mix with your fingers and thumbs until all of the butter is smeared and coated in flour.
- Add the buttermilk and gently combine the dough with a rubber spatula until a shaggy dough forms, about 1 minute.
- After a shaggy dough forms, gently fold the dough over itself and knead several times. Repeat this process 1 to 2 times until the dough just starts to become smooth. This should only take about a minute or two. (The dough should be fairly smooth, but you should still see individual pieces of butter dotted through the dough.)
- Turn the dough out onto a lightly floured work surface and gently roll it into a flat disc that is about ¾ to 1-inch thick.
- Cut the dough into individual biscuits, then transfer to a greased baking sheet. (Use an egg ring mold or the top of a pint glass as a biscuit cutter).
- Brush the tops of the biscuits with melted butter. Bake for 20 to 25-minutes until the biscuits just begin to brown.
- Remove the biscuits from the oven and brush with additional melted butter. Broil biscuits on low for an additional 2 to 3-minutes until the tops turn golden brown.
Country Style Sausage Gravy
- While the biscuits are in the oven, heat a large, heavy bottom skillet over medium high heat. Add sausage and break into bite sized pieces. Cook for 7 to 10-minutes until browned and cooked through.
- Add the flour, fresh cracked black pepper, rubbed sage, and cayenne, stirring to incorporate. Cook for 1 to 2 minutes until the raw flour smell dissipates.
- Slowly add the milk while whisking constantly to deglaze the pan. Bring to a simmer, then reduce heat to medium-low and simmer for 3 to 5-minutes until the gravy begins to thicken slightly.
- Taste and adjust seasoning for salt and pepper.
Biscuits and Gravy Assembly
- Split biscuits while warm, and spoon as much gravy as you want over top.
Oliver says
Wish I could eat these everyday!