From-scratch flaky buttermilk biscuits with a peppery sausage gravy — classic Southern breakfast comfort.
↓ Jump to RecipeAdd the buttermilk to a small bowl and place in the freezer for 10 minutes. Melt the butter in a separate bowl.
Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl.
After 10 minutes, stir the chilled buttermilk with all but 1 Tbsp of the melted butter using a fork until small clumps form. Pour into the dry mixture.
Mix with a rubber spatula, adding more flour if needed — the dough should be stiff, not wet.
Flour your workspace, turn the dough out, and knead 5–6 times into a 6–7" square, 1½–2" tall.
Cut into ~2½" rounds with a glass or biscuit cutter, spacing at least 2" apart on a parchment-lined sheet pan. Bake at 450°F for 10–20 minutes until browned on top.
In a pot, cook the sausage, breaking it down as it cooks. Once fully cooked, sprinkle the flour over it and stir a minute or two to cook it in.
Once the flour's absorbed, stir in the milk and cook on medium-high until it thickens into gravy. Season with salt and pepper.
| Calories | ~565 |
| Total fat | ~35g |
| Saturated fat | ~17.5g |
| Cholesterol | ~90mg |
| Sodium | ~1340mg |
| Total carbs | ~40g |
| Total sugar | ~7g |
| Protein | ~17g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 6.5-serving midpoint (biscuit size will shift this up or down). Both the butter-heavy biscuit dough and the sausage gravy contribute roughly equally to the fat and sodium totals.
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