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Hello there, Sarah here! This is my favorite buttermilk biscuits with country sausage gravy recipe. I make this for my family about once a week, and it’s perfect for those days when you have a lot of work ahead of you. There’s a lot of energy in this one!
Buttermilk Biscuits Ingredients:
- 2 cups of all-purpose flour
- 4 tablespoons of butter or saved bacon grease (or a combination of both)
- 3/4 cup whole buttermilk (add a teaspoon of vinegar to “plain” milk before adding it in if you don’t have buttermilk)
- 1 tablespoon baking powder
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of honey (or to taste- optional)
Buttermilk Biscuits Directions:
- Preheat your oven to 425F.
- Blend your dry ingredients in a small to medium mixing bowl first.
- Mix in the wet ingredients next. If you don’t have buttermilk on hand, mix the milk and vinegar in a separate cup before adding it to your mixing bowl.
- Some people prefer to add in the butter cold and grated, I prefer for it to be room temperature and gently mixed in. If I’m using bacon grease, I warm it until it’s about room temperature before adding it to the biscuit mix.
- Don’t overwork the dough, but gently stir the ingredients in.
- Immediately drop the biscuits onto a greased (I prefer butter) baking sheet.
- Place in the oven on your center rack and bake until they are golden brown. This should take seven to fifteen minutes, depending on your elevation.
Country Sausage Gravy Ingredients:
- 1/2 pound country sausage (other breakfast sausages are fine substitutes– you can also use more or less sausage depending on what you have on hand)
- 1 cup flour
- 2-3 cups milk
- Salt and pepper (to taste)
Country Sausage Gravy Directions:
- Brown the sausage in a cast iron skillet on low heat (if using a propane stove) or medium heat (for electric stoves). Break the sausage up into crumbled pieces as you go.
- When the sausage has turned brown, sprinkle flour over the top of it and mix in well. The flour is going to stick the the sausage crumbles and it will absorb all of the grease in your pan.
- Next, add the milk and reduce the heat (if applicable). Once you add the milk, you need to stand by your stove and stir constantly so it won’t stick or scorch. It will slowly incorporate into the flour and make a thick gravy. This should take two to five minutes.
Finally, serve your biscuits crumbled up or split the biscuits in half and pour the country gravy over top.
Substitutions, Variations, and Other Notes
- It’s perfectly fine to substitute country sausage with other breakfast sausages. Brown sugar, sage, and hot are other favorites of ours. Of course, locally sourced foods always taste better, so use those whenever you can.
- No buttermilk? No problem. Use about one tablespoon of vinegar for every cup of milk. I used one teaspoon of vinegar for this recipe since it’s not a full cup of milk I added. If you use apple cider vinegar, you will get a sweet hint of apples in the biscuit (it’s delicious). I will share my apple cider vinegar recipe later.
- You can bake your biscuits at 350F rather than 425F. The biscuits will be a bit more dense and will take an additional five to ten minutes.
- I use bacon grease in several recipes because it adds a rich and smoky flavor to everything it touches. It’s also a great way to use what you have and reduce waste, which I am a big proponent of whenever possible. When I finish frying bacon, I pour the cool, but not cold, bacon grease into a mason jar and store it in the fridge for later (with a lid on). Bacon fat can replace butter in most savory dishes, but it’s not ideal for sweet ones– the bacon flavor takes over.
- Be patient with the gravy. Add more milk as needed, but don’t panic and add more flour just yet– it will thicken up as you continue to stir it; it just takes a while to incorporate. It’s much easier to add more milk to thin it than it is to add more flour to thicken it.
Buttermilk Biscuits with Country Sausage Gravy Recipe: Final Thoughts
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