Best 3 Buttermilk Biscuits N Sausage Gravy Recipes
In the realm of Southern comfort food, few dishes reign supreme like buttermilk biscuits and sausage gravy. This classic pairing is a hearty and satisfying breakfast or brunch that is sure to warm your soul. Buttermilk biscuits, with their tender, flaky texture and slightly tangy flavor, provide the perfect foundation for a rich and flavorful sausage gravy. Made with ground sausage, milk, flour, and seasonings, this gravy is incredibly versatile and can be customized to your liking. Whether you prefer a mild or spicy gravy, or want to add vegetables like bell peppers or mushrooms, the possibilities are endless. This article presents two delectable recipes – one for buttermilk biscuits and one for sausage gravy – that will guide you in creating this iconic Southern dish. With step-by-step instructions, helpful tips, and a detailed ingredient list, you'll be whipping up a batch of these mouthwatering biscuits and gravy in no time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you feeling satisfied and craving more.
Here are our top 3 tried and tested recipes!
BUTTERMILK SAUSAGE GRAVY
This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 14 g, Cholesterol 65.1 mg, Fat 25 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 9.9 g, Sodium 569.7 mg, Sugar 8.1 g
EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
BUTTERMILK BISCUITS N SAUSAGE GRAVY
Linda is right, these biscuits are so easy to make and rise in the oven to make a perfectly fluffy and flaky biscuit. The gravy is super easy and tasty too. This was a new way for us to cook sausage gravy and we were curious how it would turn out. Turns out leaving everything in the pan together works perfectly and saves time....
Provided by Linda Mericle
Categories Biscuits
Time 35m
Number Of Ingredients 11
Steps:
- 1. Set the oven temp to 450. Pan Prep: The kind of pan you use makes a difference with biscuits, oddly enough. For example, I do not recommend glass baking dishes for this. If that's all you have, reduce the heat to 400. The biscuits may not brown on the bottom as well. IF YOU HAVE IT, use a large cast iron skillet. Put 1 tbsp of Crisco or shortening in and set in the oven so as it heats and the shortening melts. This is an extra step that gives a crispy outside crust with a fluffy inside. It is not essential and this step can be skipped. Or you can bake them on a stone baking sheet. If so, reduce heat to 425. Or you can use a metal baking sheet. If so, try to double stack the baking sheets, putting one on top of the other to insulate the pan and keep it from burning the bottoms of the biscuits before they are done. Metal pans get very hot.
- 2. Whisk all the dry ingredients in a large mixing bowl. Cut the butter into the flour mixture. You can do this with a pastry cutter, 2 knives slashing against each other, you can squish the butter in with your fingers or you can pour it all into a food processor and pulse just a few times. So many options!
- 3. Start to pour in the buttermilk to the dry ingredients, mixing with a fork. You may not need all the buttermilk or you may even need more. You want the dough to be sticky, but not too wet that you cant handle it. If it is too wet, add a little more flour in. NOTE: if you don't have buttermilk, you can use milk. You will need less of it because it is not as thick. And, if you use milk, leave out the baking soda. The baking soda reacts with the acid in the buttermilk and is not needed if milk is used.
- 4. Flour a countertop, cutting board or something like that. Scoop out the dough and sprinkle some flour on it. Fold the dough over itself 2 or 3 times using your hands dipped in flour. Now pat the dough out to about an inch thick. The thicker the dough now, the higher the biscuits. Cut them with a biscuit cutter or a cleaned out empty can. Do not twist while cutting, just dip the cutter in flour, push down on the dough and pull up. If it sticks, just tap it out. Set the biscuits aside. Take the dough scraps, knead them together, pat out and cut out some more biscuits. Throw away any scraps after that.
- 5. When they are all cut, pull the hot skillet out of the oven and carefully(!!!) place each biscuit into the hot oil. You can put them pretty close together, but not touching. The closer they are the more the biscuits, as they start to expand, are forced into going up instead of out. Tall instead of short and wide. Carefully flip each biscuit over so both sides have oil. Place the pan (use lots of oven mitts!) back into the hot oven and set the timer for 10 minutes.
- 6. When the timer goes off, check them. If they are golden brown, remove from the oven. If not, rotate the pan because, remember, the back of the oven is hotter than the front. Keep an eye and they will soon be brown and ready to go.
- 7. SAUSAGE GRAVY: Cook the sausage, breaking it up with a spatula or wooden utensil into small clumps. When it is no longer pink and looks cooked, sprinkle on the flour. Cook this in, stirring for about 1 minute or so. Now add your milk, pouring in slowly, stirring and cooking on medium low heat. It will thicken up as it goes. If it is too thick, add a little more milk until it is the way you like it. Add some salt and pepper to taste.
- 8. Pour this over a cut open biscuit and enjoy!
Tips:
- For the best results, use fresh, high-quality ingredients.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to whisk the dry ingredients together thoroughly before adding them to the wet ingredients.
- Work the dough just until it comes together. Overworking the dough will make the biscuits tough.
- Drop the biscuits onto a greased baking sheet, leaving space between them so they don't touch during baking.
- Bake the biscuits in a preheated oven until they are golden brown and cooked through.
- For the sausage gravy, cook the sausage over medium heat until it is browned. Drain any excess grease.
- Add the flour to the sausage and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk until the gravy is smooth and thickened.
- Season the gravy to taste with salt and pepper.
- Serve the biscuits and gravy warm, with additional gravy on the side.
Conclusion:
Buttermilk biscuits and sausage gravy is a classic Southern breakfast dish that is sure to please everyone at the table. The biscuits are light and fluffy, while the gravy is rich and flavorful. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your biscuits plain or with cheese, bacon, or sausage, and whether you like your gravy mild or spicy, this recipe has you covered. So next time you're looking for a hearty and satisfying breakfast, give buttermilk biscuits and sausage gravy a try.
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