Homemade Buttermilk Biscuits and Sausage Gravy are an iconic Southern comfort food. Whip up a batch for brunch this weekend!
One of the things that I love the most about holidays is the food. Sure, holidays are an excuse to eat an extra slice of cake or perhaps nibble on an appetizer that you normally would forego. However, it’s the types of foods that we associate with the holidays that I love. I know every family has their traditions, and I’m curious to hear what foods you associate with different holidays. For me, the Christmas season isn’t the same without homemade cinnamon rolls and breakfast sausage.
Growing up, my mother would always make sausage biscuits on Christmas morning. I can remember waking up to the smell of sausage cooking on the stovetop. Wait. Let’s correct that. I can remember waking up the second time to the smell of sausage. The first wake-up (at least when I was a kid) came long before the sun rose. I mean I had to see if Santa came, and I was too excited to sleep! But then we’d go back to sleep and have mid-morning brunch.
To this day, I still make cinnamon rolls and sausage biscuits on Christmas morning. And I guess that’s how traditions get passed down as I’m sure Robbie will grow up associating these foods with the holidays.
Biscuits and Sausage Gravy
My mom would always make two types of sausage – sausage patties and sausage gravy. I loved (and still do) a juicy breakfast sausage patty on a biscuit. Go the extra step and add in some scrambled eggs? I’ll take two please! But there was also a skillet of sausage gravy. I never touched the sausage gravy.
For some reason, I decided at a young age that I didn’t like sausage gravy. I have no idea why. It’s probably the same logic that led me to avoid cheesecake until I was in college – who wants a cake made with cheese!? However, at some point, I realized that sausage gravy is amazing. It’s the same ground sausage that I use to make the patties, so there’s no logical explanation for why I avoided it. Perhaps it’s the look of it? I mean let’s be honest. Sausage gravy doesn’t look that appetizing – but damn does it taste good!
Biscuits and Sausage Gravy is one of those iconic Southern meals. Whether we were at home or visiting my grandparents in upstate South Carolina, I have vivid memories of Biscuits and Sausage Gravy making regular appearances. I’m just sad I missed all of those years of eating it! Don’t worry – I’ve been making up for lost time in recent years. This recipe is a comfort food classic!
I’ve included my recipe for homemade buttermilk biscuits. This recipe is spot-on. Those biscuits are amazing! However, I’m not gonna lie – there are plenty of times that I’ve used Pillsbury Grands biscuits with this sausage gravy. Those work just fine, and this gravy cooks in about the same time that it takes the biscuits to bake. Coincidence? I think not. If you’re looking to step up your game a bit (or you’re making these Biscuits and Sausage Gravy for overnight guests), then make the homemade batch of biscuits.
If you’re concerned about timing, these homemade biscuits can be shaped and frozen ahead of time. Then you can just brush on the egg wash and bake ’em up as needed. I hope you enjoy this Biscuits and Sausage Gravy recipe as much as we do!
Did you make these Biscuits and Sausage Gravy at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog)!
Biscuits and Sausage Gravy
For the Biscuits
- 2¾ cups all-purpose flour
- 1 Tbsp granulated sugar
- 2 tsp salt
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter cold
- ¾ cup buttermilk
- 1 large egg
For the Gravy
- 16 oz. bulk breakfast sausage see note
- 2 Tbsp unsalted butter
- ½ cup all-purpose flour
- 2½-3 cups whole milk
For the Biscuits
- Line a baking sheet with parchment paper; set pan aside.
- Using a large bowl, add flour, sugar, salt, baking powder and baking soda; stir until well combined.
- Cut butter into ½” cubes and add to the bowl with the dry ingredients. Using a pastry cutter (or two table knives) cut in butter until it’s the size of small peas.
- Add buttermilk; stir until well combined. (Note: The dough should be somewhat shaggy at this point.)
- Turn dough out onto a lightly floured surface. Roll dough into an 8”x8” square. Cut dough into 4 equal pieces; stack each piece on top of themselves. Roll into a square again. Repeat process 2 more times.
- Roll dough into an 8”x8” square (~1” thick). Using a 2½” round cookie cutter dipped in flour, press down without twisting cutter. Place biscuits 2” apart on prepared baking sheet. Reroll scraps as needed until all dough has been used.
- Place pan in freezer for 15 minutes.
- Preheat oven to 425°F.
- Whisk egg with 1 Tbsp of water; brush egg wash on top of biscuits.
- Bake for 15 minutes, or until tops are golden brown in color.
- Let biscuits cool for 5 minutes before splitting.
For the Gravy
- Using a large skillet, add sausage and place over medium heat. Cook, stirring occasionally to break up the sausage, for 10 minutes, or until sausage is browned and fully cooked.
- Add butter and continue cooking until melted.
- Sprinkle flour on top. Continue cooking, stirring occasionally, for 3-4 minutes, or until the flour has been absorbed.
- Add 2½ cups of milk and reduce heat to medium-low. Cook at a low simmer, stirring often, until gravy thickens and coats the back of a wooden spoon. (Note: If mixture is too thick, add up to ½ cup of additional milk until gravy reaches desired thickness.)
- Serve over split or crumbled biscuits.
Looking for more tasty brunch recipes? Check out these other favorites, too: