Homemade Buttermilk Biscuits and Sausage Gravy

It has been a while since I have shared a good brunch recipe with you guys!

And truly – what would my life be without brunch? It is my favorite meal ever!

Truth – biscuits and gravy are a super heavy breakfast dish. But, if you are in the mood to treat yourself, why not? Since they are so notoriously heavy I especially like to bust these out for my hubby’s birthday or on Father’s Day morning, but with fall on the horizon I have them on the mind and may find an excuse to make them soon regardless 🙂


I feel like people perpetually think baked goods are so much effort, but in reality they are quite the opposite! Biscuits are especially easy, since they turn out best with minimal handling. The less you mess with the dough, the better the result! Ideally you would make your biscuit dough in your food processor with nice cold butter just out of the fridge.

This recipe is best when served over hot fresh biscuits! What I do is toss the biscuits in the oven then get started on my gravy. By the time you pull them you of the oven you will be finishing your gravy and should be able to serve it all fresh off the press. YUM!



  • 2C All-Purpose Flour
  • 1/4t Salt
  • 3t Baking Powder
  • 1t Baking Soda
  • 5T Cold Butter (diced/cubed)
  • 7/8C Buttermilk (use plain yogurt in place of buttermilk if you don’t have any on-hand)

Preheat your oven to 450 Degrees Fahrenheit.

Combine all your dry ingredients and the butter in your food processor. Pulse several times, enough that it combines into a grainy/crumb-like mixture. It will be lumpy and uneven. Do not over mix!

Stir in the buttermilk and form a ball. Pour out onto a floured surface and press into a disk, about 3/4 of an inch thick. Be sure to flour your hands and the surface to prevent sticking.

Using a 2-inch round biscuit cutter (or a glass if you don’t have one) cut your biscuits and place them on a baking sheet. Continue to reshape the dough and cut into biscuits until all has been used.

Bake for 7-9 minutes until golden brown around the edges. Serve ASAP, but they can be reheated and served again for a day or two.


Take me down to gravy town!


  • 1 lb Pork Breakfast Sausage
  • 1/3 C Flour
  • 3 to 4 C Whole Milk
  • 1/2t Salt
  • 1/4t Thyme
  • 1/4t Oregano
  • 1/2t Ground Pepper
  • 1t Garlic Powder

In a medium skillet, brown your sausage, crumbling as you go. Once your sausage is cooked, lower the heat to medium/low and sprinkle with 1/2 your flour. Stir to coat your sausage. Slowly sprinkle on the rest while stirring the whole time.

Pour the milk in and stir to combine. I like using a silicone whisk to stir well without scratching my pan. Cook the gravy and stir regularly as it thickens. Turn the heat off when desired consistency is reached. Dust with herbs, stir and serve immediately!

Of course, ours are served smothered in gravy with a nice fresh runny egg on top!

I find this recipe easiest to make using a few favorite kitchen utensils… my food processor, a silicone whisk, and my biscuit cutters! If you are interested in what I use, here are links to my favorites (affiliate).

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel

Ouddy 2 Pack Silicone Whisk, Balloon Whisk Set, Egg Frother, Milk and Egg Beater Blender – Kitchen Utensils for Blending, Whisking, Beating, Stirring

RSVP Endurance 4 Piece Stainless Steel Biscuit Cutter Set

Other Amazon Best-Selling Kitchen Favorites

Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just really like them! I do however get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own 🙂

17 Replies to “Homemade Buttermilk Biscuits and Sausage Gravy”

    1. It is a pretty common country style ‘comfort food’ here in the US. Very thick and hearty gravy. It is savory and creamy, not something you can eat all the time, but is a nice treat now and then.

  1. Reblogged this on Recipe Dreams and commented:
    This looks awesome. I tasted on a local joint a version of this with brisket in the gravy and in the hash that is to die for.

    Got hungry already…

  2. OMG! <3 I just gained 5 lbs and my LDL went up 20 points just looking at your scrumptious photos 😉 Are those homemade camper fries too? Nomnom ,I love em all! (sour cream is good sub for milk too) thanks for sharing~Cheers

      1. Yum treat for sure. My DH fave is b&g as “country eggs bene” 😉 I’ll be making him your recipe soon. “Perfect potatoes” recipe post coming soon? You know WA potatoes are world famous,LOL. Thanks for sharing~cheers

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