📝 About This Recipe
This quintessential Southern comfort dish features sky-high, flaky buttermilk biscuits smothered in a rich, velvety cream gravy packed with savory pork sausage. Rooted in Appalachian farm kitchens, this recipe balances the tang of cold buttermilk with the heat of freshly cracked black pepper. It is the ultimate stick-to-your-ribs breakfast that turns a simple morning into a special occasion.
🥗 Ingredients
Flaky Buttermilk Biscuits
- 3 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder (ensure it is fresh)
- 1/2 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 3/4 cup Unsalted butter (frozen and grated or cubed very small)
- 1 1/4 cups Cold buttermilk (full fat preferred)
- 1 tablespoon Honey (mixed into the buttermilk)
Savory Sausage Gravy
- 1 pound Bulk pork breakfast sausage (look for sage or 'hot' varieties)
- 2 tablespoons Unsalted butter (only if sausage is lean)
- 1/3 cup All-purpose flour
- 3 to 4 cups Whole milk (at room temperature)
- 1/4 cup Heavy cream (for extra richness)
- 1 teaspoon Freshly cracked black pepper (adjust to taste)
- 1/4 teaspoon Crushed red pepper flakes (optional for heat)
- 1/2 teaspoon Dried rubbed sage
- 1/2 teaspoon Fine sea salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2
In a large mixing bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt until well combined.
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3
Incorporate the frozen, grated butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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4
Make a well in the center and pour in the cold buttermilk and honey. Stir gently with a fork just until a shaggy dough forms; do not overmix.
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5
Turn the dough onto a lightly floured surface. Gently pat into a rectangle, fold it in thirds like a letter, rotate, and repeat 3 times. This creates the flaky layers.
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6
Pat the dough to a 1-inch thickness. Use a 2.5-inch biscuit cutter to press straight down—do not twist! Place biscuits on the baking sheet so they are just touching.
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7
Bake for 15-18 minutes until the tops are golden brown. Brush with melted butter immediately upon removing from the oven.
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8
While biscuits bake, place the pork sausage in a large cast-iron skillet over medium-high heat. Break it apart with a wooden spoon and brown until fully cooked and slightly crispy (8-10 minutes).
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9
Do not drain the fat. If there is less than 3 tablespoons of rendered fat, add 2 tablespoons of butter to the skillet.
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10
Sprinkle the 1/3 cup of flour over the sausage. Stir constantly for 2 minutes to cook out the raw flour taste; the flour should coat the meat and turn a light golden color.
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11
Slowly whisk in the milk, one cup at a time, ensuring no lumps form. Lower heat to medium.
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12
Simmer the gravy for 5-7 minutes, stirring frequently, until thickened. Stir in the heavy cream, black pepper, sage, and red pepper flakes.
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13
Taste and add salt as needed. If the gravy becomes too thick, splash in a little more milk to reach your desired consistency.
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14
Split the warm biscuits in half, place them on plates, and ladle a generous amount of hot sausage gravy over the top.
💡 Chef's Tips
Use frozen butter and very cold buttermilk; the steam created by cold fat in a hot oven is what makes biscuits rise. Never twist your biscuit cutter; twisting seals the edges of the dough and prevents the biscuit from rising properly. For the best flavor, use a high-quality bulk sausage from a local butcher rather than pre-pattied links. Don't be shy with the black pepper; it is the defining characteristic of a traditional Southern white gravy. If you have leftovers, store the gravy and biscuits separately. Reheat the gravy on the stove with a splash of milk to loosen it up.
🍽️ Serving Suggestions
Serve alongside two over-easy eggs to let the runny yolks mingle with the creamy gravy. A side of crispy hash browns or home fries adds a wonderful textural contrast. Pair with a hot cup of dark roast chicory coffee for a traditional New Orleans-style breakfast feel. Add a dash of hot sauce (like Tabasco or Crystal) over the top for a vinegary kick. A small side of fresh seasonal fruit or berries helps cut through the richness of the dish.