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Hearty Buttermilk Biscuits and Sausage Gravy

Megan2 comments2917 views

This is dang good. My kids did a happy dance when I served this for breakfast last week.

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Hearty Buttermilk Biscuits and Sausage Gravy

Homemade buttermilk drop biscuits smothered in sausage gravy
Course Breakfast, dinner
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 10 people
Author Megan

Ingredients

Buttermilk Drop Biscuits

  • 2 Cups Whole Wheat Flour
  • 2 1/4 Cups All-Purpose Flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/8 teaspoon Cream of Tartar
  • 1 1/8 Cup Butter cold but not frozen
  • 2 1/4 Cups Buttermilk or plain kefir

Sausage Gravy

  • 1/2 pound Ground sausage
  • 1 cup red bell pepper diced small
  • 2/3 cup all-purpose flour
  • 2 1/2 Cups Milk
  • 1/2 teaspoon ground pepper
  • salt to taste

Instructions

Buttermilk Drop Biscuits

  • Preheat the oven to 425 degrees. In a large bowl, stir together the flours, baking powder, salt, and cream of tartar. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture and add the kefir (or buttermilk) all at once. Use a fork to stir just until combined. It should resemble a thick, lumpy batter.
  • On a greased baking sheet, drop dough by spoonfuls about one inch apart. Use a lightly greased spatula to scrape the dough out of the spoon and onto the sheet.
  • Bake for 6 to 8 minutes. or until the tops are barely golden brown. Watch them carefully, because the bottoms will brown before the tops.

Sausage Gravy

  • Brown sausage in a large frying pan or saucepan. Cook until sausage is no longer pink. Add bell peppers for the last 5 minutes of cooking (optional). Do not drain the grease.
  • Sprinkle flour onto the cooked sausage. Mix until it forms a paste.
  • Pour in half of the milk and whisk with a wire whisk continually until well-combined. Add the rest of the milk and continue whisking until the sausage mixture thickens into a gravy and begins to bubble. Season with salt and pepper and remove from heat.
  • Serve gravy atop a warm biscuit.

Notes

I use kefir in place of buttermilk because it’s what I always have on hand. Either one will work in this recipe. Also, you may use breakfast sausage or sweet (mild) Italian sausage in the gravy.

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