Tuesday, September 13, 2011

Buttermilk Skillet Biscuits & Southern Sausage Gravy

Thick and fluffy scratch buttermilk biscuits with homemade sausage gravy. A Southern Favorite!
How about putting a little south in your mouth. Homemade Buttermilk Biscuits & Southern Sausage Gravy. I don't think any dish can get anymore southern than that. Breakfast on the weekends is a big deal in our house.

Saturdays and Sundays are the days I usually reserve for a big country breakfast.
You know the choices eggs, toast, homemade biscuits (with apple butter, jam or peach preserves), bacon, sausage or country ham.

Buttered grits, sausage grits or baked cheese grits. Scratch gravy made with sausage, bacon or even chocolate.Yes, chocolate gravy my friends served over buttermilk biscuits. Chocolate gravy is a big thing here in the south. Some call it gross, but not me I just call it a little piece of heaven.

I was raised on sausage or hamburger gravy (SOS) poured over piping hot homemade biscuits. I never cared for the hamburger gravy, but mom always made it because my dad loved it. Now for us kids, well we got chocolate gravy so everyone was happy. I loved getting chocolate for breakfast because it was always a treat.

I can't think of a more perfect southern breakfast than traditional Biscuits and Sausage Gravy. Now we don't eat this every weekend, but I can say it's a favorite in our house. We love it so much that it occasionally graces our dinner table as well. If you have never made sausage gravy from scratch I hope you'll give it a try with these easy step by step photos below.

Start off by preparing and baking a batch of homemade skillet buttermilk biscuits. {Recipe Link Below}. While the biscuits are baking let's get started on the sausage gravy.

Crumble and cook sausage in large skillet over medium heat until browned. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage.

When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper.

Remove biscuits from the oven and brush on some melted butter. Cool and split each biscuit with a fork

and pile on the sausage gravy. Save a few biscuits for butter, jam, preserves or apple butter.

Southern Sausage Gravy

1 - 16 oz roll breakfast sausage - 8 oz works just as well

1/4 - cup flour
1 - cup water
1 - cup milk
salt and pepper to taste

Crumble and cook sausage in large skillet over medium heat until browned. 

If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. 

Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage. 

When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over buttermilk biscuits.

Cook's Note: A lot of times I just use 8 oz of breakfast sausage. It all depends on how meaty you want your gravy.

Skillet Buttermilk Biscuits

2 1/2 - cups self rising flour (prefer White Lily )
1 1/4 - cups buttermilk (if using White Lily Flour decrease the buttermilk to 1 - cup)
1/2 - cup shortening or butter
Cast Iron Skillet

Measure 2 cups of flour into a large bowl, add shortening and cut into flour. I find using my hands is easier to thoroughly mix the shortening. You can also use a pasty blender. 

Add the buttermilk and lightly mix dough just until it starts to come together. If the dough looks really wet that's OK just add more flour. I like to start with a wet dough and then gently add flour as I go.  

Turn the biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits.

Pat into a circle about 1/2 thick (do not roll with a rolling pin). If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits.

Gently press the floured glass or biscuit cutter into the biscuit dough and push down.  NEVER TWIST the cutter or glass, because this will end up sealing the sides of the
biscuits preventing from rising.

Cut and shape all of the biscuits and place each biscuit into a large lightly greased cast iron skillet, touching each other. 

Make a fist and using your knuckles push down on each biscuit making an indention. Brush melted butter all over the biscuits. You can see where you pressed down all that melted butter just pools together. 

Most people don't agree with adding butter before baking, but this is how I make them with  my recipe.  Different strokes for different folks!
Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter.

Cool, split each biscuit with a fork and serve.

Cook's Note: If you don't have fresh buttermilk on hand you can always make your own. Just add one tablespoon of white vinegar or lemon juice to every cup of whole milk. Stir and let sit for about 10 minutes. Now you have sour milk aka buttermilk.

Click here for a step by step photo tutorial on how to make Skillet Buttermilk Biscuits.


Rachel L. said... #

Yummy!!! Ok, do tell, chocolate gravy?? How do I make that?! :)

Tina @ Mommy's Kitchen said... #

I linked it in the sausage gravy post. It is where I am talking abou the chocolate gravy.

Tina said... #

Biscuits and sausage gravy are a favorite at our house too..for any meal! Definitely shows where our roots are doesn't it?
Now that my kids are grown and moved out, I don't cook the big breakfast anymore. I sure do miss it!

Becki's Whole life said... #

I agree, there aren't a whole lot of dishes more southern that this....these biscuits sound wonderful and the sausage gravy looks sooo good - comfort breakfast food!

Leslie said... #

There is nothing better to imagine eating right now that a plate of biscuits with sausage gravy!!! Being from Kentucky, I grew up on breakfasts like this, too! This is the ultimate comfort food...haha, only after a breakfast of this I'm ready for a nap! :D

Ambrosia said... #

I LOVE biscuits and gravy - sausage gravy is my fave, but I also love chocolate and hamburger gravy, too! Gravy and pumpkin pie are the two things I simply cannot make - seriously. But I'll definitely give this a try and hopefully YOUR instructions will help me. I mean, really - who can't make gravy?!

Tina @ Mommy's Kitchen said... #

Ambrosia there was a day I couldn't make gravy either. LOL I learned from my mother in law and was so excited to go home and give it a try on my own. Needless to say it looked like a skillet of paste. The more you make it the better you get at it. The key is adding the milk slowly and a cup at a time to the pan and stirring. Good Luck and LMK how it goes.

Anonymous said... #

I would love to have the chocolate gravy recipe as well. My Mom talks about growing up during the depression and that was a special treat for them. Would love to have the recipe. Thank You.

The Better Baker said... #

Oh Yeh! My hubby usually makes the sausage gravy in my kitchen - it's something we enjoy anytime of the day. Yours looks terrific...thanks for sharing all those biscuit making instructions.

Tina @ Mommy's Kitchen said... #

The chocolate gravy link is in the post. It is in the part of the post where I talk about the chocolate gravy. The font is in red and it's linkable. Click on thta and it will take you directly to the chocolate gravy post.

Rachel L. said... #


Anonymous said... #

I am from Canada. I used to go trucking with my hubby and we always had biscuits and gravy when we were down in the states. I fell in love with it!! Thank you for posting the recipe, can't wait to make it!!!!

Anonymous said... #

That sausage gravy is also yummy over scrambled eggs!

Anonymous said... #

Can the biscuits be made in anything else. I don't have a cast iron pan.

Anonymous said... #


Unknown said... #

Yes #14 you can make them on a regular cookie sheet..

Tina Butler said... #

You can use a baking pan or a baking sheet in place of a cast iron skillet.

Anonymous said... #

Well, I never thought I would see a recipe posted that is exactly how my mom taught me to make gravy. Half milk and half water. Most recipes call for all milk and I have tried it but prefer the half water,half milk version.My husband raves about my gravy to anybody that will listen.

Anonymous said... #

MMMMM Love Sausage Gravy and I like it over Fried Potato's along with my Buscuits .

qctechguy said... #

I tried the biscuit recipe - with Gold Medal Self Rising flour - new bag. Didn't rise!

I used Crisco shortening.

Did I not knead enough or too much or?

I did see another version of this recipe where the instructions call for more kneading/folding. Help please.