Buttermilk Biscuits and Pepper Gravy
Flaky, golden buttermilk biscuits smothered in rich, savory pepper gravy make this classic Southern comfort food an irresistible breakfast centerpiece. These homemade biscuits are tender and buttery, thanks to chilled, cubed butter and cold buttermilk, while the freshly ground black pepper in the creamy gravy provides the perfect kick of heat. A crumbled breakfast sausage base lends hearty depth to the smooth, roux-based sauce, creating the ultimate indulgent pairing. Ready in just 35 minutes, this easy recipe is perfect for weekend brunch or anytime you crave a taste of down-home cooking. Serve these melt-in-your-mouth biscuits and gravy piping hot for a comforting, satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter, chilled and cubed
- 0.75 cup Buttermilk, cold
- 2 tablespoons All-purpose flour (for rolling surface)
- 0.5 pound Breakfast sausage
- 2 tablespoons All-purpose flour (for gravy)
- 2 cups Whole milk
- 1.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoon Salt (for gravy)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of sugar, and 0.5 teaspoon of salt.
Add the chilled and cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Pour in the cold buttermilk and gently mix with a wooden spoon or spatula until the dough comes together. Be careful not to overmix.
Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough 2-3 times, then pat it into a 1-inch thick rectangle.
Use a biscuit cutter or the rim of a glass to cut out biscuits. Place them on a baking sheet, making sure the edges touch for softer biscuits.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
While the biscuits are baking, prepare the pepper gravy. In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add 2 tablespoons of all-purpose flour to the sausage drippings. Stir constantly and cook for 1-2 minutes to create a roux.
Gradually add the 2 cups of whole milk to the skillet, whisking constantly to prevent lumps from forming.
Simmer the gravy for 3-5 minutes until thickened, then stir in the cooked sausage, freshly ground black pepper, and 0.5 teaspoon of salt. Adjust seasoning to taste.
To serve, split the warm biscuits in half and spoon the pepper gravy generously over them. Enjoy immediately.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 6013 mg | 261% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 37.3 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 923 mg | 71% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
