Buttermilk Biscuits With Peppered Sausage Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 tall biscuits + sausage gravy)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 cups (260 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 8 tablespoons (113 g) cold unsalted butter, grated or cut into small cubes
• 3/4 cup (180 ml) cold buttermilk, plus 2 tablespoons (30 ml) as needed
• 1 tablespoon buttermilk (for brushing, optional)
• 1 lb (450 g) pork breakfast sausage
• 1/4 cup (30 g) all-purpose flour (for gravy)
• 3 cups (720 ml) whole milk
• 1 1/2 teaspoons freshly cracked black pepper
• 1/4 teaspoon dried rubbed sage (or 1 teaspoon finely chopped fresh sage)
• 1/2 teaspoon fine salt (plus more to taste)
• 1 tablespoon unsalted butter (optional, if sausage is very lean)

Do This

• 1. Heat oven to 450°F (232°C). Line a sheet pan (or heat a 10-inch cast-iron skillet).
• 2. Whisk flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until shaggy.
• 3. Stir in cold buttermilk just until a rough dough forms; add up to 2 tablespoons more if dry.
• 4. Pat, fold dough into layers (3 folds), then cut 6 biscuits; bake 14–16 minutes.
• 5. Brown sausage in a skillet; sprinkle in 1/4 cup flour and cook 1 minute.
• 6. Whisk in milk; simmer 4–6 minutes until creamy. Season with pepper, sage, and salt; split biscuits and smother with gravy.

---

Why You’ll Love This Recipe

• Sky-high, tender biscuits: Simple folding creates flaky layers without fancy tools.
• Real-deal gravy: Rich, creamy, and packed with browned sausage bits for big savory flavor.
• Perfect peppery bite: Plenty of black pepper plus a subtle hint of sage for that classic diner-style finish.
• Fast comfort: Ready in about 40 minutes, start to finish.

Grocery List

• Produce: Fresh sage (optional), fresh chives or parsley for garnish (optional)
• Dairy: Buttermilk, unsalted butter, whole milk
• Meat: Pork breakfast sausage
• Pantry: All-purpose flour, baking powder, baking soda, granulated sugar, fine salt, black pepper

Full Ingredients

Buttermilk Biscuits (Tall and Tender)

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, very cold, grated on the large holes of a box grater (or cut into 1/2-inch cubes)
• 3/4 cup (180 ml) buttermilk, very cold
• Up to 2 tablespoons (30 ml) additional cold buttermilk, only if needed
• 1 tablespoon buttermilk, for brushing tops (optional)

Peppered Sausage Gravy

• 1 lb (450 g) pork breakfast sausage (regular or sage; if using sage sausage, reduce added sage below)
• 1 tablespoon (14 g) unsalted butter, optional (use if sausage is very lean or pan looks dry)
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed (microwave 45–60 seconds, not hot)
• 1 1/2 teaspoons freshly cracked black pepper (start with 1 teaspoon if you prefer mild, add more to taste)
• 1/4 teaspoon dried rubbed sage (or 1 teaspoon finely chopped fresh sage)
• 1/2 teaspoon fine salt, plus more to taste

Optional for Serving

• 1 tablespoon finely chopped chives or parsley
• Extra cracked black pepper

Step-by-Step Instructions

Step 1: Preheat and set up your pan

Position a rack in the middle of the oven and preheat to 450°F (232°C). Line a baking sheet with parchment paper.

If you have a 10-inch cast-iron skillet, you can bake the biscuits in it for extra browned edges: place the skillet in the oven while it preheats, then carefully remove it when you’re ready to add the biscuits.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.

This quick whisking step helps prevent pockets of leavener (which can cause bitter bites) and ensures the biscuits rise evenly.

Step 3: Cut in the cold butter (keep it cold)

Add the very cold grated (or cubed) butter to the bowl. Toss to coat in flour, then use your fingertips to quickly rub and pinch the butter into the flour until the mixture looks shaggy with pea-size and smaller bits throughout.

Work quickly. Those cold butter pieces are what create flaky layers and lift.

Step 4: Add buttermilk and gently bring the dough together

Pour in 3/4 cup (180 ml) cold buttermilk. Use a fork or rubber spatula to stir until a rough, slightly sticky dough forms and there are no big dry flour patches.

If the dough looks very dry and won’t come together, drizzle in up to 2 tablespoons (30 ml) additional buttermilk, 1 tablespoon at a time. Stop as soon as the dough holds together; too much liquid can make biscuits spread.

Step 5: Fold for layers, then cut tall biscuits

Lightly flour a clean counter. Turn out the dough and gently pat it into a rectangle about 3/4-inch thick. Fold the dough in thirds like a letter. Rotate 90 degrees, pat back into a rectangle, and fold in thirds again. Repeat once more for a total of 3 folds.

Pat the dough into a final rectangle about 1 inch thick. Using a 2 1/2-inch round biscuit cutter, press straight down (do not twist) to cut 6 biscuits. Gather scraps gently, pat once, and cut additional biscuits only if needed (rerolled dough won’t rise quite as tall).

Place biscuits close together (almost touching) on the prepared pan or in the hot skillet. Close spacing helps them rise upward instead of outward.

Step 6: Bake until tall and golden

Bake at 450°F (232°C) for 14–16 minutes, until the tops are golden brown and the sides look set.

If you like, brush the tops with 1 tablespoon buttermilk right before baking for a little extra browning. Let the biscuits cool for 5 minutes while you finish the gravy.

Step 7: Brown the sausage (build flavor first)

While the biscuits bake, heat a large skillet over medium-high heat. Add the breakfast sausage and cook for 6–8 minutes, breaking it into small crumbles, until browned and cooked through (no pink remains).

If your sausage is very lean or the skillet looks dry, add 1 tablespoon butter to ensure there’s enough fat to make a smooth roux.

Step 8: Make the roux, whisk in milk, and season the gravy

Sprinkle the 1/4 cup (30 g) flour over the browned sausage. Stir constantly for 1 minute to cook off the raw flour taste. The sausage should look lightly coated and the fat should absorb the flour.

Reduce heat to medium. Slowly pour in the 3 cups (720 ml) warmed milk, whisking (or stirring vigorously) as you go to prevent lumps.

Bring the gravy to a gentle simmer and cook for 4–6 minutes, stirring often, until thick and creamy. Season with 1 1/2 teaspoons black pepper, 1/4 teaspoon sage, and 1/2 teaspoon salt, then taste and adjust.

If the gravy gets too thick, splash in an additional 2–4 tablespoons (30–60 ml) milk. If it’s too thin, simmer 1–2 minutes longer.

Step 9: Split, smother, and serve hot

Split warm biscuits in half. Spoon a generous amount of sausage gravy over each portion so it sinks into the fluffy interior.

Finish with extra cracked black pepper and a sprinkle of chives or parsley if you like. Serve immediately while everything is piping hot and creamy.

Pro Tips

• Cold butter + cold buttermilk = higher rise: If your kitchen is warm, chill the flour bowl for 10 minutes before mixing.
• Don’t twist the cutter: Twisting seals the edges and reduces lift. Press straight down and lift straight up.
• Warm the milk for lump-free gravy: Slightly warm milk blends more smoothly into the roux and helps the gravy thicken evenly.
• Control pepper heat: Start with 1 teaspoon pepper, then add more after simmering. Pepper intensifies as it blooms in the hot gravy.
• Season at the end: Sausage varies in saltiness. Taste after the gravy thickens before adding more salt.

Variations

• Extra-sage gravy: Add an additional 1/8 teaspoon dried rubbed sage (or 1/2 teaspoon fresh) for a more herb-forward Southern-style gravy.
• Spicy peppered gravy: Add 1/8 teaspoon cayenne or 1/4 teaspoon crushed red pepper flakes with the black pepper.
• Half-and-half gravy: Swap 1 cup (240 ml) of the milk for 1 cup (240 ml) half-and-half for an even richer, silkier sauce.

Storage & Make-Ahead

Biscuits: Store cooled biscuits airtight at room temperature for up to 2 days, or refrigerate up to 4 days. Rewarm in a 350°F (177°C) oven for 8–10 minutes (best texture), or microwave for 15–25 seconds (softer).

Gravy: Cool and refrigerate in an airtight container for up to 3 days. Reheat in a saucepan over medium-low, stirring often, adding 2–6 tablespoons (30–90 ml) milk as needed to loosen.

Make-ahead option: Cut the biscuits, place on a parchment-lined pan, and freeze until solid (about 1 hour). Transfer to a freezer bag for up to 2 months. Bake from frozen at 450°F (232°C) for 16–20 minutes.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 640; Protein: 19 g; Carbohydrates: 46 g; Fat: 42 g; Saturated Fat: 18 g; Fiber: 2 g; Sugars: 6 g; Sodium: 980 mg.