Old Fashioned Buttermilk Biscuits and Sausage Gravy
A comforting, farmhouse classic featuring tall, flaky scratch-made buttermilk biscuits nestled together and smothered in a rich, velvety country pork sausage gravy.
Ingredients
- 2 cups all-purpose flour plus extra for rolling
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1 cup cold farmhouse buttermilk
- 1 lb country-style bulk pork sausage
- 1/4 cup all-purpose flour for the gravy roux
- 3 cups whole milk
- 1 tsp coarsely ground black pepper
Instructions
- Preheat oven to 425°F and lightly grease a 10-inch cast iron skillet with butter or lard.
- Whisk flour, baking powder, baking soda, and salt together; cut in cold cubed butter until coarse.
- Stir in cold buttermilk gently, turn out onto a floured board, fold 3-4 times, and pat to 3/4-inch thickness.
- Cut into rounds without twisting and arrange them tightly in a circle inside the prepared skillet.
- Bake for 15-18 minutes until puffed and golden brown across the top.
- In a separate iron skillet over medium heat, brown the pork sausage completely without draining the fat.
- Sprinkle flour over the sausage, stir for 2 minutes, then slowly whisk in whole milk until thick and velvety. Simmer 5 minutes, turn off heat, and add pepper.
Notes
Keep your biscuit fat and buttermilk completely ice-cold to maximize the flaky layers. Never drain the rendered sausage fat from the skillet, as it forms the essential savory base for your country white roux.