This Biscuits and Sausage Gravy covers homemade buttermilk biscuits with a hearty sausage gravy that’s made with ground pork and whole milk! An easy recipe that cooks up in just 15 minutes!
If you love this classic breakfast dish then you’ll want to also check out my Biscuits & Gravy Casserole! It’s filled with the same great flavor and takes just 10 minutes to prep before popping it in the oven!
Biscuits And Sausage Gravy is a classic recipe that brings comfort food to the table for breakfast! Warm, flaky buttermilk biscuits are smothered with a delicious thick sausage gravy that’s made with apple cider vinegar.
The apple cider vinegar isn’t a common ingredient in sausage gravy, however, I do find that it adds a little brightness to an otherwise heavy dish! The touch of acidity really makes this dish stand out amongst similar recipes!
What I Love About This Recipe!
- Quick & Easy! Uses a limited amount of ingredients with the gravy being made in just one saucepan!
- Homemade Biscuits! The homemade buttermilk biscuits bring SO much delicious flavor and texture to this dish!
- Gravy Flavor! Mix up the gravy flavor by using 1/4 teaspoon of Italian seasoning, pizza seasoning, or sage. Kick up the heat by adding hot sauce, red chili flakes, or even cayenne pepper!
- Breakfast, Brunch, or Even Dinner! Start your day off with a plate of Biscuits and Sausage Gravy or whip it up for a late brunch! I’ve even been known to make it for dinner a time or two!
If making homemade biscuits for this Biscuits and Sausage Gravy Recipe sounds intimidating I’d encourage you to think again! The biscuit recipe is made with only 6 ingredients and they bake up in just 15 minutes or less!
To make them you’ll need all-purpose flour, baking powder, baking soda, salt, salted butter, and buttermilk. Just before they slide into the oven the biscuits get brushed with buttermilk to enhance their golden brown color!
Once the biscuits are baked and perfectly warm they’re topped with the homemade sausage gravy! This is made with pork sausage, salted butter, all-purpose flour, whole milk, apple cider vinegar, salt, pepper, and garlic powder.
How To Make Buttermilk Biscuits and Sausage Gravy
- Prepare the biscuits by pulsing the flour, baking powder, baking soda, and salt together in a food processor.
- Add the chilled butter and continue pulsing until the mixture becomes crumbly.
- Pour in the buttermilk and pulse again until just mixed.
- Roll the dough out onto a lightly floured surface, fold it on top of itself, and roll out again.
- Cut the biscuits out of the dough and place them on a baking sheet lined with parchment paper.
- Brush buttermilk onto the tops of the biscuits and then bake them in the preheated oven until they’re golden brown.
- Prepare the sausage gravy while the biscuits are cooking by frying the sausage in a large skillet over medium heat.
- Add the butter to the fully cooked sausage, stirring until it has completely melted.
- Sprinkle the flour onto the sausage in the pan and continue cooking.
- Pour the milk and apple cider vinegar in gradually. Then stir in the pepper, seasoned salt, and garlic powder.
- Simmer and adjust seasoning to taste if desired.
- Spoon the gravy over the warm biscuits and enjoy!
Frequently Asked Questions
How Do I Store Any Leftovers?
Tightly wrap the leftover biscuits in plastic wrap or tin foil. Then store them at room temperature or in the fridge for up to 5 days. The biscuits can also be frozen for up to 3 months!
Place any leftover sausage gravy into an airtight container and store it in the fridge for up to 4 days. Or place it in the freezer where it will last for up to a month.
Can I Use Milk Instead Of Buttermilk?
I wouldn’t recommend it since the buttermilk is what makes the dough rise, creating those delicious fluffy, flaky biscuits! Instead, I’d suggest making your own buttermilk using milk and vinegar or lemon juice.
To do so just place 2 1/2 teaspoons of vinegar or lemon juice into a measuring cup. Then pour milk into the cup to the 3/4 cup mark.
Next, gently stir and allow it to sit for 5 minutes. The mixture should begin to curdle and become the perfect substitute for buttermilk.
How Do I Make The Biscuit Dough Without A Food Processor?
Just whisk the flour, baking powder, baking soda, and salt together. Then mix in the cold butter using a pastry cutter or knives, using a cutting motion.
Afterward, use a wooden spoon to mix in the buttermilk. Then turn the dough out onto your floured surface and continue following the rest of the recipe instructions.
Be sure not to handle the dough with your hands too much! It’s important that the butter still be cold when the biscuits go into the oven!
How Can I Make The Biscuits Sweeter?
For sweeter biscuits with your sausage and gravy, you just add 2 tablespoons of sugar or honey to the dough. Or you could also brush the biscuits with a little honey as soon as they come out of the oven.
What Should I Do If My Dough Is Too Wet/Dry?
If you find that your dough is too wet you can simply add some flour a tablespoon at a time. If the dough is too dry, add some buttermilk a tablespoon at a time.
How Many Biscuits Does This Recipe Make?
Depending on how thick or thin you roll out the dough you’ll get about 8 to 10 biscuits.
Biscuits and Sausage Gravy make breakfast time a whole lot tastier! Here are more great breakfast recipes that are just as delicious!
- Breakfast Sliders With Hawaiian Rolls – All of your favorite breakfast foods baked on sweet rolls!
- Sheet Pan Pancakes – Skip all the pancake flipping and instead make this giant 15-minute pancake!
- Twisted Bacon – The viral TikTok trend that delivers the BEST bacon to serve up with breakfast!
- Monte Cristo Sandwich – Ham and cheese warmed to perfection between slices of French toast!
- Crustless Mini Quiche – A great make ahead and freeze recipe for an easier weekday breakfast option!
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Buttermilk Biscuits and Sausage Gravy
- Large baking sheet
- Parchment paper
- Food processor
- Rolling Pin
- 2 ½ inch cookie cutter
- Pastry brush
- Large skillet
- Wooden spoon
- Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
- Add the flour, baking powder, baking soda, and salt to a food processor and pulse together.2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Then add the well-chilled butter and pulse until the mixture is crumbly.7 tablespoons salted butter
- Add in the buttermilk and pulse until just mixed.¾ cups buttermilk
- Sprinkle flour on a clean surface and rolling pin. Place the dough onto the counter and gently roll the dough out into a rectangle shape.
- Fold a third of the dough onto itself, and then fold the opposite third of the dough onto it.
- Now press the dough into a rectangle about ½-inch thick. Use a 2½-inch round cookie cutter to cut out as many biscuits as you can. Place these on the baking sheet.
- Gather up the scraps of dough and again press it out to ½-inch thick. Continue doing this until all the dough is used up.
- Brush the tops of the biscuits with a little buttermilk then bake for about 12 to 15 minutes or until golden.
- While the biscuits are baking, prepare the sausage gravy.
- Begin by breaking up the sausage in a large skillet over medium-high heat. Stirring frequently, until the sausage is fully cooked.1 pound pork sausage
- Add the butter and stir until melted.1 tablespoon salted butter
- Sprinkle on the flour and stir until it coats all of the meat. Cook for 2 minutes.¼ cup all-purpose flour
- Gradually add in the milk and apple cider vinegar and stir the mixture until smooth.2½ cups whole milk, 2 teaspoons apple cider vinegar
- Stir in the pepper, seasoned salt, and garlic powder.1 teaspoon seasoning salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- Allow this to simmer for at least 5 minutes. Adjust seasoning to taste.
- Spoon gravy over warm biscuits.
- The apple cider vinegar isn’t a common ingredient in sausage gravy but it adds a little brightness to an otherwise heavy dish that I really enjoy.
- This recipe really can make 8-10 biscuits depending on how thick/thin you roll out the dough.
- Storage Instructions: Wrap leftover biscuits in plastic wrap or tin foil and store them at room temperature, or in the fridge for up to 5 days. Or they may be frozen for up to 3 months. Store the sausage gravy in an airtight container in the fridge for up to 4 days. Or, freeze it for up to a month.
- My dough seems too wet/dry – what can I do? If your dough is too wet, add some flour, just a tablespoon at a time. If your dough is too dry, add some buttermilk, just a Tablespoon at a time.
- I like my biscuits sweeter – what do you recommend? You could add 2 tablespoons of sugar or honey to the dough. If you need to adjust the wetness of the dough, add flour if it is too thin, or buttermilk if it is too thick. Or you could brush the biscuits with a little honey as soon as they come out of the oven.
- I don’t have any buttermilk – can I just use milk? The buttermilk is what makes the dough rise and create fluffy, flaky biscuits. You can make your own buttermilk using milk and vinegar (or lemon juice). Place 2 ½ teaspoons of vinegar or lemon juice into a measuring cup, then fill it to the ¾ cup mark with milk. Gently stir this and allow it to sit for 5 minutes. It should begin to curdle and will be the perfect substitute for buttermilk.
- Are there some spices I could use to give variety to the gravy? You may enjoy it with ¼ teaspoon of Italian seasoning, pizza seasoning, or sage. If you like it spicy, add your desired amount of hot sauce, red chili flakes, or cayenne pepper.
- I don’t have a food processor – how can I make the dough? Whisk together the flour, baking powder, baking soda, and salt. To mix the cold butter in, you will use a pastry cutter, or knives, using a cutting motion. Use a wooden spoon to mix in the buttermilk. Then turn the dough out onto a floured surface and follow the rest of the instructions above. Do not handle the dough with your hands any more than you have to. We want the butter to still be cold when we put the biscuits into the oven.