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2 buttermilk biscuits covered in rich sausage gravy
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Buttermilk Biscuits with Sausage Gravy

A delicious "stick to your ribs" breakfast!
Cook Time 40 minutes
Sausage gravy 30 minutes
Course Breakfast
Cuisine American


Biscuit Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 7 tablespoons unsalted butter chilled in freezer and cut into thin slices
  • ¾ cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Bechamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • cups milk heated
  • pinch Salt to taste
  • 2 pinches Freshly ground pepper to taste

Sausage Mix Ingredients

  • one sweet onion diced
  • 1 lb sweet sausage crumbled, without casing
  • ¼ cup white wine approx
  • ¼ c chicken broth approx.


Buttermilk Biscuit Procedure:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
  • Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
  • Turn dough onto a floured work surface and pat it together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
  • Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.

Bechamel Procedure

  • Melt the butter in a heavy-bottomed saucepan.
  • Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
  • Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Sausage Mix Procedure

  • Sauté onions until lightly browned.
  • Add sweet Italian sausage sauté until golden brown and deglaze with white wine and chicken stock.
  • Then add the Bechamel sauce and stir to combine.
  • Serve your sausage gravy over your biscuits with a sprinkling of fresh parsley for color.
Keyword Buttermilk, Sausage

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