Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy
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Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy

If you love breakfast, then this Southern Style Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy is going to blow you away!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20
Author Chef Billy Parisi

Ingredients

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

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 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.