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Fluffy Buttermilk Biscuits with Creamy Sawmill Sausage Gravy

buttermilk biscuits with creamy sawmill sausage gravy - featured image
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A comforting and easy recipe featuring tender, flaky buttermilk biscuits topped with rich, creamy sawmill sausage gravy. Perfect for cozy mornings or weekend brunches.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold and cubed
  • 1 to 1¼ cups (240–300 ml) buttermilk, cold
  • 1 pound (450 g) breakfast sausage (spicy or mild)
  • 3 tablespoons (45 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Use a pastry cutter or two forks to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits.
  4. Pour 1 cup (240 ml) of cold buttermilk into the bowl. Stir gently until the dough just comes together. Add more buttermilk by tablespoon if too dry.
  5. Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Fold it over onto itself 2–3 times, then pat back to 1-inch thick.
  6. Cut out biscuits using a 2.5 to 3-inch biscuit cutter or glass, pressing straight down without twisting. Place on baking sheet close but not touching.
  7. Bake biscuits for 12 to 15 minutes until golden brown and fluffy.
  8. While biscuits bake, cook breakfast sausage in a large skillet over medium heat, breaking it apart, until browned and cooked through, about 7–8 minutes.
  9. Push sausage to one side and melt 3 tablespoons butter in the pan.
  10. Sprinkle flour evenly over sausage and butter. Stir constantly for 2 minutes to cook out raw flour taste.
  11. Gradually whisk in milk slowly, whisking constantly to avoid lumps. Bring to a simmer and cook about 5 minutes until thickened.
  12. Season gravy with salt, freshly cracked black pepper, and optional red pepper flakes.
  13. Adjust consistency by adding milk if too thick or simmering longer if too thin.
  14. Serve hot by splitting warm biscuits and ladling creamy sawmill sausage gravy over them.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix dough. Press biscuit cutter straight down without twisting. Brown sausage well for flavor. Whisk gravy constantly to avoid lumps. Refrigerate biscuit dough up to 24 hours before baking. Reheat biscuits wrapped in foil at 350°F for 10-15 minutes. Gravy reheats well on stove with added milk if needed.

Nutrition

Keywords: buttermilk biscuits, sawmill sausage gravy, breakfast, brunch, comfort food, flaky biscuits, creamy gravy

Find it online: https://emmaoven.com/fluffy-buttermilk-biscuits-with-creamy-sawmill-sausage-gravy-easy-recipe/