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Buttermilk Biscuits and Gravy

Prep Time:

Cook Time:


Makes 3 cups or 750ml of Gravy

Sauce Type:

White Sauce

About the Recipe

Discover the joy of crafting flaky buttermilk biscuits and savory sausage gravy with this easy-to-follow recipe. Join me on a culinary adventure as I guide you through crafting traditional biscuits and gravy—a classic Southern breakfast that's both comforting and easy to make.
Whether you're a seasoned chef or a beginner, these step-by-step instructions make this Southern-style breakfast accessible to all.
Experience the joy of making classic biscuits and gravy right in your kitchen. Transform your kitchen into a Southern diner and savor the timeless flavors of this beloved dish.


Buttermilk Biscuits Ingredients

  • 2.5 cups or 395g self-rising flour

  • 2 tbsp or 22g granulated sugar

  • 1/2 cup or 114.5 frozen butter

  • 1 cup or 250ml buttermilk


Sausage Gravy Ingredients

  • 1 lb or g breakfast sausage

  • 3 tbsp or 24g all-purpose flour

  • 3 cups or 750ml milk

  • Cracked black pepper to your taste

  • Salt to your taste


To Make the Biscuits:  

1.Freeze one stick of unsalted butter the day before.  Add the self-rising flour and sugar to a bowl and give it a mix. Take the butter out of the freezer and shred it in a food processor, then add it to the bowl with the flour – try not to touch the butter with your hands.   Mix everything with a spatula or spoon until well combined.  Make a well in the canter of flour mixture and pour the butter milk in, mix well. 

2.Pour the dough out onto a well-floured work surface.  Knead the dough and shape it into a square or rectangle.  Fold the dough in half and roll or flatten it out to roughly 1 inch thick.  Turn the dough clockwise and repeat the folding processes roughly 4 to 7 times.  On your last fold shape the dough into a rectangle or square that is 3/4 inch thick.

3.Use a biscuit cutter or mason jar to punch out the biscuits from the dough.  Place the biscuits on a parchment lined backing trey. Roundup any leftover dough, shape and roll it out and repeat the process until all the dough is gone.

4.Lightly brush the biscuits with buttermilk and place them into an oven that has been pre heated to 450˚ F or 232˚ C and cook for 15 to 20 minutes until cooked through and lightly browned.

To Make the Sausage Gravy

1. Place the ground sausage into a cold skillet.  Turn the burner to medium high heat.  Use a flat bottom spatula to break up the sausage into small pieces and cook through.

3. Sprinkle the flour on the sausage and cook on medium for 2 to 3 minutes.  Pour in milk.  Mix well scraping the sides and bottom of the pan.  Add black pepper, stir frequently and bring to a simmer over medium heat until the gravy is as thick as you like.

4. Give the gravy a taste and adjust the seasoning.  Add salt or additional pepper if needed.

To Plate the Dish:  Open the biscuits by breaking them in half.  Place them with the center of the biscuits facing up.  Add as much of the sausage gravy over the top and enjoy.


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