Fluffy buttermilk biscuits topped with a country style sausage gravy will make your weekends a little more perfect!
I’d never actually had sausage and gravy until I made this. We had been watching one of Alton Brown’s live Facebook feeds, (if you haven’t seen one, you have to try and catch it, he’s amazing!) and he happened to mention something about his sausage gravy was the best ever, and that he had made it for William Shatner, and that Shatner seemed to really enjoy it, so of course it got me craving something I had never even tasted before.
As soon as the live feed was over, I hopped online, did a Google search, made it the next night for dinner, and the rest is history. This recipe is phenomenal! I paired it with my Fluffy Homemade Buttermilk Biscuits, since these are so simple to make, and it just went together like, well biscuits and gravy!
I can’t believe it took me 33 years go give it a try. I grew up with sort of an aversion to the idea of gravy. I just didn’t feel like meat and a liquid belonged together, unless it was a marinade, sauce, or condiment. However, now that I know, well let’s just say that I constantly make gravy. Meat just tastes better with gravy! This dish is no different. My kids request this at least once a month, and I’m so thankful to have listened to Alton Brown that day and got a craving, because I don’t want to live without this Country Style Biscuits and Sausage Gravy in my life. Thanks Alton Brown!!
The sausage gravy portion of this recipe was adapted from Alton Brown’s Southern Style Biscuits & Gravy Recipe.
Biscuits – canned will do, but these are really simple, and fluffy! Nothing ever beats homemade.
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 of stick of butter
- 1 cup buttermilk
- 1 pound country style sausage (The Fresh Market has a delicious version)
- 1/4 Cup Flour
- 2 Cups Milk
- Salt & Pepper
- Cut your stick of butter in half. Put one half aside.Cut the other half into small pieces, I stash mine in the freezer for 5 mins to get it nice and coldPreheat oven to 450 degrees.
- Mix together your dry ingredients in a large bowl.Using a pastry cutter or your fingers, combine the butter into your dry ingredients. Your looking for a sandy texture.Pour your buttermilk in slowly, a little at a time, stirring just enough to combine as you go.
- Drop your dough onto a floured surface.Dust the top of your dough with flour and knead your dough. TIP: Turn your dough onto itself, lightly patting it out each time. Only do this 5 times! Anymore and your biscuits will be like rocks.
- Pat it out approx 1 inch thick, using a biscuit cutter, or a glass, cut out your biscuits.Turn your dough onto itself one time again, pat out, and cut biscuits again. Do this until there is little to no dough left.Put your biscuits on a baking sheet, barely touching.
- Melt that other stick of butter that you put aside. Brush over the tops of your biscuits. Reserve a little bit for brushing on again after they bake.Using your thumb, put a small dent in the tops of your biscuits. Bake for 10 minutes or until they are golden brown.Brush with the remainder of the butter.
- While your biscuits are baking, cook your sausage in a large non-stick pan until cooked through.Remove your sausage from the pan, and drain off all the grease except for two tablespoons. (I reserve a little more than that, just in case)
- Whisk your flour into the grease, and cook over low heat for 5 minutes.Remove your pan from the heat, and whisk in the milk, a little at a time. (don’t pour it all in at once, you’ll end up with flour clumps)
- Once all the milk has been Incorporated, place your pan over medium-high heat and stir occasionally while the gravy thickens.Make sure to get all the little bits of cooked stuck sausage bits from the bottom of the pan, there if major flavor in those cooked bits!
- Once the gravy has thickened, add your sausage, season with salt and pepper as needed, and serve over your fluffy buttermilk biscuits!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 71mgSodium: 1147mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 14g