Buttermilk Biscuits and Sausage Gravy

Here is a favorite recipe for buttermilk biscuits with sausage gravy, from my Alabama-native friend Steve-Anna Stephens, and if anyone knows how to do Southern right, it’s Steve-Anna. Please welcome her as she shows us how to make her wonderfully indulgent biscuits and gravy. ~Elise

If there is one true expression of Southern love on a plate, it’s homemade buttermilk biscuits and gravy. There are so many ways to make biscuits and gravy, but this one’s my favorite.

The biscuits are easy to make, and the gravy is loaded with sausage.

This version of sausage gravy is a beloved Southern recipe – there are many variations to be found. Sage and nutmeg are two of the more pronounced flavors in the gravy, giving it a slightly more elevated taste than you would find in simple milk gravy.

If you dislike these flavors, omit the nutmeg and use a regular pork breakfast sausage instead of the sage-flavored variety.

One of the differences you’ll find when you talk to people about how they make sausage gravy is whether or not they make a traditional roux (just drippings and flour), or they add the flour directly to the sausage after it’s browned.

I’ve made it both ways; the gravy thickens up just fine when you add the flour to the browned sausage mixture.

As for the biscuits, there are countless recipes that have been handed down over the years in Southern families. Many swear that White Lily Self-Rising Flour is essential to making light fluffy biscuits. However, in my experience you can make perfectly respectable biscuits even if you can’t get your hands on that Southern staple. You can also mix up the ratio of butter and shortening, or just use one or the other, or lard, if you prefer.

In the spirit of the gracious South, please share with us your favorite way to make biscuits and gravy.

Buttermilk Biscuits and Sausage Gravy Recipe

I recommend preparing the biscuits first (not baking them), getting the gravy started, and then baking the biscuits while the gravy is thickening up. That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough.

If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour.

Ingredients

Buttermilk Biscuit Recipe Ingredients:

• 2 ½ cups self-rising flour (plus extra for flouring your surface)
• 2 tsp sugar (Optional)
• ½ tsp kosher salt
• 4 Tbsp vegetable shortening (see Baking Tips below)
• 4 Tbsp butter (chilled)
• 1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
• 1 tbsp melted butter (Optional: to brush on top of biscuits after baking)

Sausage Gravy Ingredients:

• 1 lb sage-flavored pork sausage
• ¼ cup finely chopped white or yellow onion
• 6 tbsp all purpose flour
• 4 cups whole milk
• ½ tsp poultry seasoning
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1-2 dashes of Worcestershire sauce
• 1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
• 1-2 tbsp butter or bacon grease (if needed)

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