Homemade Buttermilk Biscuits and Gravy Recipe
Published April 26, 2019. This post may contain affiliate links. Please read my disclosure policy.
If you love breakfast, then this Southern Style Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy is going to blow you away!
No joke, this recipe may be the greatest of all time. The buttermilk biscuits are flaky, tender, buttery and dude they are amazing. My promise to you is that they will be in the top 5 best biscuits you’ve ever made of all time. The best part about these is that they are served up with a tasty country sausage gravy.
Be sure to check out my Italian frittata recipe and my Homemade Buttermilk Pancakes Recipe in the series of my favorite breakfast recipes ever!
How to Make the Best Biscuits
I’ll say it again; These are the best. The trick to these being the best biscuits of all time is how you cut in the butter!
How to Make Them
Buttermilk biscuits are incredibly easy to make. You can make these biscuits by hand or in a stand mixer, which is what I did. A big piece to the success of these is keeping the butter ice-cold, so when using a standing mixer only mix at low speeds and for a short amount of time.
- Start by mixing together the dry ingredients and then cut in the butter.
- The secret to making this Buttermilk Biscuits Recipe is ensuring the butter is ice cold and shredded, so treat it like a chunk of cheddar and shred it away.
- Fold the butter into the dry ingredients and then whisk the eggs and buttermilk separate. You then want to slowly add it into the dry buttermilk biscuits ingredients and mix just until combined.
How to Form Them
- Transfer the dough to a clean surface dusted with flour and then give it a few kneads before rolling it out to about 1 ½ to 2” thick. Remember these buttermilk biscuits are southern style and should be big.
- Using a circle round make your biscuits and place them in a greased cast-iron skillet or casserole dish. Be sure to use all of the dough so reform and re-roll the dough back out and make more biscuits until they are done.
- Bake the biscuits on convection if you have it until golden brown!
Sausage Gravy
Sausage gravy is incredibly classic to serve up with buttermilk biscuits and really easy to make. Start by cooking off your pork sausage and then remove it because you’ll need to make a roux with the rendered pork sausage fat. This next part is crucial to have a nice thick sausage gravy for your biscuits.
If there isn’t enough rendered fat feel free to add some unsalted butter to the mix.
Stir in your flour until combined to make a roux and then pour in your milk and crank up the heat while whisking, to make essentially a bechamel sauce. The goal here is to make the milk thick like a gravy, and I always say think alfredo sauce or as we call it in the culinary world nappe.
Add the sausage back in, season it up with salt and pepper and dump this delicious country sausage gravy all over those buttermilk biscuits. Enjoy you guys!
If you love this, then you have to check out my Blueberry Scones Recipe or my Strawberry Shortcake Recipe!
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy
Ingredients
For the Biscuits:
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1 ½ teaspoons sea salt
- 1/3 cup sugar
- 2 ¾ cups ice-cold unsalted butter shredded on a cheese shredder
- 5 large eggs
- 1 ¾ cups buttermilk
For the Country Sausage Gravy:
- 1- pound loose pork sausage
- 1 tablespoon unsalted butter
- ¼ cup Bob’s Red Mill All-Purpose Organic Flour
- 4 cups whole milk
- sea salt and pepper to taste
Instructions
- Preheat the oven to 375°.
- In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
- In a separate medium-size bowl whisk together the eggs and cream until combined and then pour into the dry mixture bowl and mix on low speed just until combined.
- Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Use a circle cutter to make rounds and then transfer them to a few large cast-iron skillets or casserole dishes. Note: you will have to reform the dough after cutting it out with circles in order to get to 20-22 biscuits.
- Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.
- Serve immediately!
- Gravy: Cook the pork sausage in a large sauté pan over medium-high heat until cooked throughout. Set aside the sausage.
- Add the butter to the pan and once melted whisk in the flour until combined.
- Pour in the milk and whisk together over medium-high heat until the mixture becomes very thick, about 3 to 4 minutes, think alfredo sauce. Add the sausage back in, season with salt and pepper and serve with buttermilk biscuits.
These were absolutely amazing. First time
making biscuits and the family loved them. If I wanted to try and adapt these to be a more savory biscuit like Res Lobster’s would adding some seasoning/herbs and cheese to the dough be the way to go?
My sausage gravy has all the same ingredients but I find it just as easy to throw the flower in after the sausage is cooked – the flower pretty much coats the sausage. Once I had the milk it has the same effect as the rue but a step less. I cannot wait to try your biscuits though – probably next weekend!!! Thanks Chef!
Thank you for trying this!
Excellent!
thanks!
Thank you Chef! This recipe is amazing! I thought I had my biscuit recipe nailed ~ I was wrong!
Perfect every time!!! Family always says it’s the best!!
Best ever
amazing!
Excellent taste and recipe is very easy to follow
many thanks!
Wow. These biscuits were the most tender biscuits I have ever made. I used the leftover biscuits to make biscuit breakfast sandwiches. So good.
love it!
Once again you did not disappoint ! My family said these were the best biscuits they ever had!
These were the most tender biscuits I have ever made. This recipe has become my go to.
fantastic!
This dish is a personal favorite of my 97-yo Mother, so I tried it as a special treat for her. And, thanks to you, I was a hero that morning. Everything about this recipe was delicious. I’ll definitely make it again. Thanks, Chef.
excellent!
I love biscuits and gravy but usually have to resort to canned biscuits and gravy. This recipe is easy and fairly quick. I love it and now can make it fresh more often.
thanks for giving it a shot!!
These were the most tender biscuits I’ve ever made! The only difference was that I folded my biscuit dough a few times to create layers, and I melted about a tablespoon of butter in the bottom of my cast iron skillet before putting the biscuits in.
Also, I didn’t need that many biscuits so I mixed my dry ingredients together, weighed them out, and removed half for future use. To measure 1/2 of an egg I beat one egg very well and removed 2T of the mixture. I didn’t have any buttermilk so I poured some milk somewhere between the 3/4 C and 1C line and added a splash of vinegar to make soured milk as a substitute.
Perfect!
Both the biscuits and gravy are easy to make a delicious! Will make these often.
so good!!
Turned out beautiful! And taste delicious. I use your recipes at least once a week and they’ve all turned out delicious. Thanks!!
B’s & G … an all time favorite of mine too. What diameter circle cutter do you recommend for these bad boys?
am i reading this right? 5 and 1/4 sticks of butter? or 2-3/4 cups grated butter?
Yes, this makes 20 large biscuits. It scales down pretty easily.
Just made these biscuits over here in Australia far out so good chef you are my new super hero.!!
Thank you for all the great tips and recipes.
Am going on a trip tomorrow and needed to make breakfast on the go so will make before heading out- thank you for this recipe. Looks fab!!
We had breakfast for dinner tonight and these biscuits will go into a regular rotation! Delicious! Thanks for a great, easy recipe 🙂
Can you freeze the biscuits prior to baking them? If so, once ready to bake do you need to thaw them or just bake them?
Thank you,
Fatima
no you cannot
I do freeze mine to bake later and they are delicious.
Perfect!
Buttermilk biscuits and gravy is where its at. We make them for breakfast and sometimes dinner. One of our favorites.
This is my husband’s favorite breakfast whenever we go out. I can’t wait to surprise him with this at home this weekend. It looks so good!
One of my most favorite breakfast recipes! It is such a classic & hearty meal. My family loves it & they have become a tradition around the holidays!
Oh my goodness, AMAZING!
This looks so amazing I cant wait to make this for breakfast!
So good!