Buttermilk Biscuits And Sausage Cream Gravy Recipe
Prep Time:
30
minutes
Cook Time:
16
minutes
Servings:
6
Servings
Ingredients
  • For the biscuits
  • 2 ½ cups all-purpose flour, plus additional for rolling
  • 1 tablespoon baking powder
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup salted butter, frozen
  • 1 ¼ cups buttermilk, divided
  • For the gravy
  • 1 pound pork sausage
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • Salt & pepper, to taste
Directions
  1. Line a small baking sheet with parchment paper and set aside.
  2. In a medium bowl, stir to combine 2 ½ cups flour, baking powder, sugar, and salt.
  3. Use the large holes of a box grater to grate the butter.
  4. Immediately stir the butter into dry ingredients to coat.
  5. Add 1 cup buttermilk and stir lightly until a shaggy dough forms. Add 1 to 2 additional tablespoons of buttermilk if the mixture seems dry.
  6. Transfer the shaggy dough to a clean surface, and knead lightly just until combined; don't overwork it.
  7. Lightly dust surface with flour, and roll dough to a ½ inch thick rectangle.
  8. Fold the top third of the dough onto the center, and the bottom third up for a letter fold.
  9. Press lightly to flatten to a 1 inch thickness.
  10. Use a 2 ½ inch round cutter to cut out biscuits.
  11. Gently press scraps together and cut out additional biscuits until all dough is used.
  12. Transfer biscuits to the prepared baking sheet, spacing at least 1 inch apart.
  13. Refrigerate biscuits while oven preheats to 425 F.
  14. Brush tops of biscuits using remaining buttermilk.
  15. Bake for 16 to 18 minutes until golden brown.
  16. In the meantime, cook sausage in a large pan until browned and cooked through.
  17. Add flour and stir to coat sausage and cook for an additional minute.
  18. Slowly stir in milk.
  19. Cook for 6 to 8 minutes or until thickened.
  20. Season to taste with salt and pepper.
  21. Split biscuits and serve warm, covered with gravy.