Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
- 1/2 cup cold unsalted butter, cut into 1/2″ pieces, plus 2 tablespoons melted unsalted butter
- 1/2 cup sour cream, cold
- 1 cup buttermilk, cold
- 10 ounces breakfast sausage, crumbled
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- Kosher salt, to taste (start with 1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton)
- 1/2 teaspoon freshly ground black pepper, plus more to taste
Preparation and Preheating
Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a rimmed baking sheet with parchment paper.
Prepare the Biscuit Dough
In a large bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt. Work in 1/2 cup of cold unsalted butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Combine 1/2 cup of sour cream and 1 cup of cold buttermilk, then stir into the flour mixture until a shaggy dough forms.
Layer and Shape
On a lightly floured surface, gently knead the dough just until it comes together. Roll it out to a 1/4-inch thickness, then fold it in half and roll out again to 1/4-inch thickness. Repeat the folding and rolling process one more time until the dough is approximately 3/4-inch thick.
Cut and Bake Biscuits
Using a 2 1/4-inch cutter, cut out 12 biscuits from the dough, re-rolling the scraps as needed. Place the biscuits 1-inch apart on the prepared baking sheet.
Bake the biscuits for 10-12 minutes, rotating halfway until they are golden brown. Remove from the oven and brush each biscuit with 2 tablespoons of melted unsalted butter.
Prepare the Sausage Gravy
While the biscuits are baking, heat a medium saucepan over medium heat. Add 10 ounces of crumbled breakfast sausage and cook until browned, about 5-8 minutes.
Transfer the sausage to a bowl, leaving the drippings in the pan. Add 3 tablespoons of unsalted butter to the pan and melt it.
Whisk in 1/3 cup of all-purpose flour and cook, stirring constantly, until it bubbles but remains pale, about 2 minutes.
Gradually whisk in 3 cups of whole milk. Reduce the heat to medium-low and continue whisking until the mixture thickens, around 8-10 minutes. Stir in the reserved sausage and season with kosher salt and freshly ground black pepper to your taste.
Serve
Split the warm biscuits and spoon the sausage gravy over them. Serve immediately and enjoy your hearty meal.
Buttermilk Biscuits & Sausage Gravy
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- 1/2 cup cold unsalted butter cut into 1/2″ pieces, plus 2 tablespoons melted unsalted butter
- 1/2 cup sour cream cold
- 1 cup buttermilk cold
- 10 ounces breakfast sausage crumbled
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- Kosher salt to taste (start with 1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton)
- 1/2 teaspoon freshly ground black pepper plus more to taste
Instructions
- Preheat to 425°F; line baking sheet.
- Whisk flour, baking powder, and salt; cut in butter; stir in sour cream and milk for dough.
- Roll and fold dough three times; cut 12 biscuits; bake 10–12 mins; brush with butter.
- Brown sausage 5–8 mins; whisk in butter and flour 2 mins; add milk and cook 8–10 mins; season.
- Split biscuits; spoon gravy over top; serve.