So chances are, if you’re like us, you love breakfast foods and can eat them any time of the day. We do have to warn you, you’ll most likely be licking your plate clean after eating these biscuits and gravy! This buttermilk biscuit and sage sausage gravy recipe is a perfect weekend brunch staple that will keep you and your family coming for more. Though this recipe has a few more steps than what we usually post, it’s not a complicated recipe and the results are fantastic. It’s super savory, hearty, and the ultimate comfort food.
For you first time bakers, don’t be alarmed if you feel like the biscuit mixture looks a little too wet or sticky, we’re aiming for a moist and shaggy looking dough, so just stick to the recipe and you’ll be fine.
Also we’re trying not to get our hands sticky with this one, so there’s no need to roll out of the dough on a floured surface or cut out circle biscuits like you might be used to. Just scoop out a 1/2 cup ball of the mix onto a baking sheet and bake them as is. The less you knead the dough the better.
The sausage gravy is pretty awesome as well, and you’ll love the added flavor the sage gives it. If the gravy gets too thick, just remember to add more milk. This also keeps the gravy lasting a little bit longer!
Oh and don’t forget to add a fried egg on top, you won’t be disappointed.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter (1 stick), cut into ½-inch pieces
- 1 cup cold buttermilk (If no buttermilk available, make your own! Combine 1½ tbs vinegar with milk and let sit for 10-15 minutes letting it curdle)
- 3 tablespoons butter
- 16 ounces mild ground pork sausage
- 1 tsp ground sage
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups whole milk
- 1 fried egg, sunny side up (highly recommended)
- Heat the oven to 425°F and line a baking sheet with parchment paper. Set aside
- Whisk together flour, baking powder, salt, and baking soda in a large bowl.
- Add butter pieces and toss coating them in the flour mixture.
- Using a pastry blender, fork, or 2 knives, cut the butter into the dry ingredients to small pieces. Stir in buttermilk and mix until just moist.
- Scoop out ½ cup sizes of biscuit mixture onto baking sheet spacing each at least 1 inch apart for a total of 8 biscuits.
- Bake until the biscuits have risen and are golden brown, about 15 minutes. Transfer to a wire rack to cool.
- Heat the butter in a large frying pan over medium-high heat. Add the sausage and cook, breaking it up until the meat is starting to brown, about 5 minutes.
- Reduce the heat to medium. Add flour, salt, black pepper, and ground sage. Stir frequently.
- Gradually stir in the milk, scraping any browned bits from the bottom of the pan. Reduce to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more. Taste and season with additional salt, pepper, or sage as needed. Add more milk if mixture is too thick. Keep warm.
- To serve, split the biscuits in half horizontally and top with the sausage gravy or just pour on top of biscuits. Optional: Place a fried egg on top and eat together. (Highly recommended!)
Kitchen Equipment Used