Homemade Buttermilk Biscuits and Sausage Pepper Gravy


Here in the south we love our biscuits and gravy. If your parents raised you right they made you biscuits and gravy from time to time. (Sometimes even make biscuits and chocolate gravy. I’m not even kidding.) There is nothing more hearty and warming in the winter mornings than buttery confections smothered in a savory creamy sausage sauce and making it is even easier than you think.


  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 3/4 buttermilk or any milk
  • 3 tbsp cold butter cubed

            Yields about 4 biscuits.

Sausage Pepper Gravy

  • 16oz ground sausage
  • 3 tbsp flour
  • 3 cups milk
  • fresh ground black pepper and salt to taste
  • red pepper (optional)

Mix dry ingredients together. Add butter and milk and fold/knead the dough until ingredients are well incorporated. DO NOT over knead or your biscuits will be tough. The less you mess with the dough, the better. Press out dough to about 1 inch thick. Using a circle cutter or rim of a drinking glass, cut out the biscuits and place on a buttered baking sheet about 1 inch apart. Butter the tops of biscuits and bake at 450˙F at top of oven for 10 to 12 mins or until the tops are golden brown.

While the biscuits are baking, brown the ground sausage in a pan over medium high heat. Once meat is browned and broken down into small pieces and the fat is rendered, quickly stir in the flour. Add milk and stir in salt and pepper to taste. Add red pepper to taste if you want a little spice to your gravy. Turn heat off once it reaches a low boil. Gravy will thicken upon standing. If too thick, add hot water or more milk. Serve immediately over biscuits.




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