These buttermilk biscuits and sausage gravy are seriously, the best. Fluffy tender biscuits that are super simple to make and a sausage gravy that comes together in a snap.
Biscuits can be tricky. Especially when you use biscuit cutters, because let’s be real, they don’t always work for everyone. It’s way easier to just scoop and bake. Minimal chance of over mixing for the softest most tender biscuits. Aaaand I love buttermilk in all baked goods so of course, they are buttermilk biscuits.
For the gravy it’s really no fuss. Brown the sausage and drain off all the grease (don’t skip this). When you add the flour mix it for a bit, like 2-3 minutes, to get rid of any flour taste. Then add in milk and seasonings. If you like it a bit hot then you can throw in some crushed red pepper, but since this is always for my kids too I add some to my own portion. I like it spicy.
The gravy will be thin, at first. Bring it to a boil then simmer on low while the biscuits cook. Then, turn the heat off and as it cools it will thicken a lot so you may need to just splash in some more milk to get the perfect consistency when you go to serve it.
My favorite way to eat it? Two biscuits, side by side, and a big giant scoop of gravy on top plus those crushed red peppers.
2 c flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
4 tbsp butter
1 c buttermilk
2 mild sausage links, casing removed
3 tbsp flour
2 c milk
1/2 tsp season all seasoning
Preheat oven to 400
Combine flour, salt, baking soda and baking powder
Cube the butter and cut it into the flour mixture
Ddd the buttermilk and stir only until combined
Drop by big scoopfuls onto a parchment lined baking sheet
Bake for 12 minutes
In a saucepan add the sausage, chop it up while it cooks and discard the grease
Add the flour and stir for a minute
Add the milk, season all seasoning and pepper
Bring to a bubble then turn heat to low, simmer for 5-10 minutes or until it starts to thicken
Spoon gravy over the biscuits