Sausage Gravy and Buttermilk Biscuits. Homemade buttermilk biscuits split under peppery ground-pork sausage and milk gravy. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A two-part breakfast
Cold-butter biscuits bake while ground pork sausage becomes peppery milk gravy. Split the warm biscuits so the sauce reaches the soft center.
This is a working combined recipe. Existing Chefly biscuit or gravy articles could make an update more useful than another URL, so review them first.
Handle biscuit dough lightly
Cut cold butter into flour, baking powder and salt, then add cold buttermilk. Mix only until dough holds; overworking can produce dense biscuits.
Pat to roughly one inch and cut straight down. Scraps may need one gentle repat; the eight-count yield is provisional.
Ingredients for 8 servings
| Ingredient | Amount | Use |
|---|---|---|
| All-purpose flour, for biscuits | 2 cups | Spoon and level. |
| Baking powder | 1 tablespoon | Biscuits. |
| Fine salt, for biscuits | 3/4 teaspoon | Biscuits. |
| Unsalted butter, cold | 6 tablespoons | Cut into biscuit flour. |
| Cold buttermilk | 1 cup | Biscuits. |
| Raw ground pork breakfast sausage | 1 pound | Cook to 160°F. |
| All-purpose flour, for gravy | 1/4 cup | Thickens sausage fat and milk. |
| Whole milk | 2 1/2 cups | Gravy. |
| Ground black pepper | 3/4 teaspoon | Gravy. |
| Fine salt, for gravy | 1/4 teaspoon | Adjust for sausage brand. |
Step-by-step method
- Heat oven to 425°F. Mix 2 cups flour with 1 tbsp baking powder and 3/4 tsp salt; cut in 6 tbsp cold butter. Stir in 1 cup cold buttermilk just until a shaggy dough forms. Pat to about one-inch thickness, cut eight biscuits and set on a baking sheet.
- Bake biscuits about 15–18 minutes until risen and golden with no raw dough at center. Meanwhile crumble 1 lb raw ground pork breakfast sausage in a skillet and cook until the thickest crumbles reach at least 160°F.
- Stir 1/4 cup flour into the cooked sausage and pan fat, cook one minute, then gradually add 2 1/2 cups milk while stirring. Simmer until thick enough to coat a spoon; add 3/4 tsp pepper and start with 1/4 tsp salt.
- Let biscuits stand five minutes, split and spoon one eighth of hot gravy over each. Test biscuit count, flour absorption, sausage fat and gravy yield.
Cook the sausage safely
Ground pork breakfast sausage starts raw in this card. Break it into crumbles and verify at least 160°F, the FDA ground-meat endpoint, before turning it into gravy.
Sausage brands differ in salt and released fat. Record how much remains in the skillet before deciding whether the quarter cup flour makes an appropriate roux.
Whisk a smooth gravy
Stir flour into the cooked sausage and pan fat, then pour milk in stages while stirring to limit lumps. Simmer until spoon-coating rather than pasty.
A gravy that becomes too thick while waiting can be evaluated with a measured splash of milk in a revised test, not an unrecorded amount.
Serve promptly
Give biscuits a short stand, split and spoon gravy on at service so the crust does not sit under sauce for hours.
Refrigerate leftovers promptly and hold gravy separately from biscuits. A reheating-quality interval has not been established.
Biscuits-and-gravy questions
Is the sausage turkey?
No. This base uses raw ground pork breakfast sausage cooked to 160°F.
Can I use canned biscuits?
That changes the homemade biscuit component and total time.
Why add flour to sausage?
It thickens the milk into a coating gravy.
Further reading and related Chefly recipes: Cooks with Soul sausage gravy and homemade buttermilk biscuits; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Sausage Gravy and Buttermilk Biscuits. Category: Breakfast. 8 servings. Prep approximately 25 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 5 minutes; total approximately 55 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 cups All-purpose flour, for biscuits; 1 tablespoon Baking powder; 3/4 teaspoon Fine salt, for biscuits; 6 tablespoons Unsalted butter, cold; 1 cup Cold buttermilk; 1 pound Raw ground pork breakfast sausage; 1/4 cup All-purpose flour, for gravy; 2 1/2 cups Whole milk; 3/4 teaspoon Ground black pepper; 1/4 teaspoon Fine salt, for gravy.
Instructions: Heat oven to 425°F. Mix 2 cups flour with 1 tbsp baking powder and 3/4 tsp salt; cut in 6 tbsp cold butter. Stir in 1 cup cold buttermilk just until a shaggy dough forms. Pat to about one-inch thickness, cut eight biscuits and set on a baking sheet. Bake biscuits about 15–18 minutes until risen and golden with no raw dough at center. Meanwhile crumble 1 lb raw ground pork breakfast sausage in a skillet and cook until the thickest crumbles reach at least 160°F. Stir 1/4 cup flour into the cooked sausage and pan fat, cook one minute, then gradually add 2 1/2 cups milk while stirring. Simmer until thick enough to coat a spoon; add 3/4 tsp pepper and start with 1/4 tsp salt. Let biscuits stand five minutes, split and spoon one eighth of hot gravy over each. Test biscuit count, flour absorption, sausage fat and gravy yield.
Allergens: Wheat; Milk; Check sausage seasonings for soy and other allergens. Review packaged ingredients and cross-contact before serving.
Print
Sausage Gravy and Buttermilk Biscuits
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Eight buttermilk biscuits with ground-pork sausage gravy.
Ingredients
- 2 cups All-purpose flour, for biscuits
- 1 tablespoon Baking powder
- 3/4 teaspoon Fine salt, for biscuits
- 6 tablespoons Unsalted butter, cold
- 1 cup Cold buttermilk
- 1 pound Raw ground pork breakfast sausage
- 1/4 cup All-purpose flour, for gravy
- 2 1/2 cups Whole milk
- 3/4 teaspoon Ground black pepper
- 1/4 teaspoon Fine salt, for gravy
Instructions
- Heat oven to 425°F. Mix 2 cups flour with 1 tbsp baking powder and 3/4 tsp salt; cut in 6 tbsp cold butter. Stir in 1 cup cold buttermilk just until a shaggy dough forms. Pat to about one-inch thickness, cut eight biscuits and set on a baking sheet.
- Bake biscuits about 15–18 minutes until risen and golden with no raw dough at center. Meanwhile crumble 1 lb raw ground pork breakfast sausage in a skillet and cook until the thickest crumbles reach at least 160°F.
- Stir 1/4 cup flour into the cooked sausage and pan fat, cook one minute, then gradually add 2 1/2 cups milk while stirring. Simmer until thick enough to coat a spoon; add 3/4 tsp pepper and start with 1/4 tsp salt.
- Let biscuits stand five minutes, split and spoon one eighth of hot gravy over each. Test biscuit count, flour absorption, sausage fat and gravy yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: biscuit 15–18-minute bake while sausage/gravy cook 20–25 minutes; five-minute stand, oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: One biscuit with one eighth of gravy