Skillet Buttermilk Biscuits & Southern Sausage Gravy

Thick and fluffy scratch buttermilk biscuits with homemade sausage gravy. A Southern Favorite!

How about putting a little south in your mouth. Homemade Buttermilk Biscuits & Southern Sausage Gravy. I don't think any dish can get anymore southern than that. Breakfast on the weekends is a big deal in our house.

Saturdays and Sundays are the days I usually reserve for a big country breakfast. You know the choices eggs, toast, homemade biscuits (with apple butter, jam or peach preserves), bacon, sausage or country ham.
 
Buttered grits, sausage grits or baked cheese grits. Scratch gravy made with sausage, bacon or even chocolate.Yes, chocolate gravy my friends served over buttermilk biscuits. Chocolate gravy is a big thing here in the south. Some call it gross, but not me I just call it a little piece of heaven.

I was raised on sausage or hamburger gravy (SOS) poured over piping hot homemade biscuits. I never cared for the hamburger gravy, but mom always made it because my dad loved it. Now for us kids, well we got chocolate gravy so everyone was happy. I loved getting chocolate for breakfast because it was always a treat.

I can't think of a more perfect southern breakfast than traditional Biscuits and Sausage Gravy. Now we don't eat this every weekend, but I can say it's a favorite in our house. We love it so much that it occasionally graces our dinner table as well. If you have never made sausage gravy from scratch I hope you'll give it a try with these easy step by step photos below.

Start off by preparing and baking a batch of homemade skillet buttermilk biscuits (recipe below). While the biscuits are baking let's get started on the sausage gravy.

Crumble and cook sausage in large skillet over medium heat until browned. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage.

When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper.

Remove biscuits from the oven and brush on some melted butter. Cool and split each biscuit with a fork

and pile on the sausage gravy. Save a few biscuits for butter, jam, preserves or apple butter.

Yield: 4 - 6

Author: Tina Butler | Mommy's Kitchen

Buttermilk Biscuits & Southern Sausage Gravy

Thick and fluffy scratch buttermilk biscuits with homemade sausage gravy. A Southern Favorite!

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Buttermilk Biscuits

• 2 1/2 - cups self rising flour (I prefer White Lily Flour)
• 1 1/4 - cups buttermilk or 1 cup whole milk + 2 teaspoon lemon juice
• 1/2 - cup shortening or 1 stick butter
• Cast Iron Skillet or similar pan
• additional melted butter to bush on the biscuits

Sausage Gravy

• 16 - ounces breakfast sausage (8 ounces works just as well)
• 1/4 - cup flour
• 1 - cup water
• 1 - cup milk
• salt and pepper to taste

Instructions

how to make the biscuits:

1. Measure 2 cups of flour into a large bowl, add shortening and cut into the flour using a pastry blender.
2. Add the buttermilk and lightly mix dough just until it starts to come together. If the dough looks really wet that's OK just add more flour. I like to start with a wet dough and then gently add flour as I go.
3. Turn the biscuit dough onto a floured surface and lightly knead until the dough is not longer sticky (adding flour as you knead). Make sure not to overwork the dough or it will result in tough biscuits.
4. Pat into a circle about 1/2 thick (do not roll with a rolling pin). If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits.
5. Gently press the floured glass or biscuit cutter into the biscuit dough and push down. NEVER TWIST the cutter or glass, because this will end up sealing the sides of the biscuits preventing from rising.
6. Cut and shape all of the biscuits and place each biscuit into a large lightly greased cast iron skillet, making the biscuits touch each other. This way your biscuits rise up and not spread out!
7. Brush melted butter all over the biscuits. Most people don't agree with adding butter before baking, but this is how I make them. Different strokes for different folks!
8. Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter.
9. Cool, split each biscuit with a fork and serve.

How to make the gravy:

1. Crumble and cook sausage in large skillet over medium heat until browned.
2. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease.
3. Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage.
4. When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over buttermilk biscuits.

Notes

I can usually get by with just 8 ounces of breakfast sausage. It all depends on how meaty you want your gravy!

https://www.mommyskitchen.net/2011/09/buttermilk-biscuits-sausage-gravy.html

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Click here for a step by step photo tutorial on how to make these Skillet Buttermilk Biscuits.