Buttermilk Biscuits with Country Sausage Gravy

Chef Lisa Schroeder from Mother's Bistro & Bar in Portland, OR makes these tangy biscuits with heavy whipping cream and extra butter on top, but we found them to be plenty rich made with half-and-half and a little less butter. Schroeder also likes to toast the biscuits in a frying pan before topping with gravy for the perfect breakfast meal.

Yield: Serves 8
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 585
  • Calories from fat: 62%
  • Protein: 14g
  • Fat: 40g
  • Saturated fat: 20g
  • Carbohydrate: 42g
  • Fiber: 1.2g
  • Sodium: 1033mg
  • Cholesterol: 96mg

Ingredients

  • Biscuits
  • 2 cups self-rising flour*
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sugar
  • 1/4 cup cold butter, plus 2 tbsp. melted
  • 3/4 cup buttermilk
  • 3/4 cup half-and-half or whipping cream
  • About 1 cup all-purpose flour
  • Gravy
  • 3/4 pound bulk pork sausage
  • 1 1/2 cups half-and-half or whipping cream
  • 1 1/2 cups whole milk
  • 3/4 teaspoon powdered garlic
  • 3/4 teaspoon powdered onion
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh thyme leaves, plus more for sprinkling
  • 1/4 to 1/2 tsp. cayenne
  • About 1/2 tsp. kosher salt
  • 3 tablespoons butter

Preparation

  1. 1. Make biscuits: Preheat oven to 450°. In a large bowl, whisk together self-rising flour, salt, and sugar. Cut cold butter into small cubes and, using a pastry blender, cut butter into flour mixture until pieces are the size of peas. Stir in buttermilk and half-and-half just until incorporated.
  2. 2. Put all-purpose flour in a shallow bowl or pie dish. Using an ice cream scoop or measuring cup, scoop 1/8 of dough and drop it into flour, tossing lightly to coat and shaking off excess. Put dough in an 8-in. cake pan. Repeat with remaining dough (biscuits will touch in pan). Reserve 1/4 cup remaining all-purpose flour.
  3. 3. Bake biscuits until deep golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 10 minutes. Brush with 2 tbsp. melted butter.
  4. 4. Make gravy: Put sausage in a medium saucepan over medium heat. Cook until lightly browned, 5 to 6 minutes, breaking it into small pieces with a wooden spoon. Transfer sausage to a plate with a slotted spoon, reserving any drippings.
  5. 5. Meanwhile, in another medium saucepan over medium-low heat, warm half-and-half, milk, powdered garlic and onion, pepper, thyme, cayenne, and 1/2 tsp. salt.
  6. 6. Add butter to sausage drippings and let melt. Add 1/4 cup reserved flour and whisk until golden, 1 to 2 minutes. Gradually add warm milk mixture, whisking, until simmering. Stir in sausage and season to taste with salt. (For thicker gravy, simmer longer; for thinner gravy, add more milk.)
  7. 7. Halve biscuits and put on 8 plates. Top with gravy; sprinkle with thyme.
  8. *You can substitute 2 cups all-purpose flour mixed with 3 tsp. baking powder and 1 tsp. kosher salt.
  9. Note: Nutritional analysis is per biscuit made with half-and-half and 1/2 cup gravy.
  10. PER BISCUIT MADE WITH HEAVY CREAM AND 1/2 CUP GRAVY: 728 Cal., 70% (513 Cal.) from fat; 13 g protein; 57 g fat (31 g sat.); 41 g carbo (1.2 g fiber); 1,031 mg sodium; 163 mg chol.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Buttermilk Biscuits with Country Sausage Gravy Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy