Buttermilk Biscuits & Sausage Gravy
Buttermilk biscuits and sausage gravy with flaky, buttery biscuits smothered in creamy sausage gravy. The peppery, savory sauce perfectly complements the tender, sour cream biscuits.
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.