Flaky Buttermilk Biscuits with Savory Gravy Recipe

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Flaky buttermilk biscuits paired with savory gravy make for a comforting and satisfying breakfast. These light and buttery biscuits are easy to whip up and complement the rich, creamy gravy perfectly. Whether you’re starting your day or enjoying a brunch with friends, this dish is sure to please.

Why You’ll Love This Recipe

These flaky buttermilk biscuits with savory gravy are a warm hug on a plate. Here’s why you’ll adore making them:

• Simple ingredients you likely have on hand.
• Flaky, tender biscuits that melt in your mouth.
• Rich, flavorful gravy that elevates your breakfast.
• Quick to prepare, perfect for busy mornings.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 pound breakfast sausage
• 1/4 cup all-purpose flour (for gravy)
• 2 cups whole milk
• Salt and pepper to taste

How to Make Flaky Buttermilk Biscuits with Gravy

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups of flour, baking powder, baking soda, and salt. Whisk to blend.
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Pour in the buttermilk and stir gently until just combined. Be careful not to overmix.
5. Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over onto itself three times to create layers, then gently roll it out to 1-inch thickness again.
6. Cut out biscuits using a round cutter and place them on the prepared baking sheet. Gather any scraps, re-roll, and cut out additional biscuits.
7. Bake the biscuits for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
8. While the biscuits bake, prepare the gravy. In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up as it cooks.
9. Sprinkle 1/4 cup flour over the sausage and stir to coat. Cook for another minute.
10. Slowly whisk in the milk, stirring continuously to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
11. Serve the warm biscuits topped with the savory gravy.

Tips for the Best Results

• Use cold butter for flaky biscuits; it creates steam when baking.
• Don’t overwork the dough; this ensures a light texture.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5 minutes.

Easy Variations

• Add shredded cheese or herbs like chives or thyme to the biscuit dough for extra flavor.
• Swap the breakfast sausage for cooked bacon or ham for a different twist on the gravy.

What to Serve With It

• Fresh fruit or a fruit salad for a refreshing contrast.
• Scrambled eggs or a vegetable frittata for a heartier breakfast.
• A side of crispy hash browns for added texture.

Storage and Reheating

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Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag. Reheat biscuits in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Gravy can be stored in the fridge for up to 3 days; reheat gently on the stovetop.

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