If you love breakfast, then this Southern Style Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy is going to blow you away!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
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.
How To Make The Best Biscuits
I’ll say it again; These are the best! This homemade recipe all starts with the best ingredients as well, Bob’s Red Mill. Their all-purpose flour is packed with protein and makes these so dang tender and flaky. 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 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 on low speeds and for a short amount of time.
- Start by mixing together the dry ingredients and the 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 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!
Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy
For the Biscuits:
- 6 cups Bob’s Red Mill All-Purpose Organic 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
- 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 through out. Set aside the sausage aside.
- 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.