BreakfastMain DishRecipes

Hearty Buttermilk Biscuits and Sausage Gravy

Megan2 comments2552 views

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

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


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


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.


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.

Pastry Blender


Nordic Ware Baker’s Sheets


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