Buttermilk Biscuits
We serve up buttermilk biscuits regularly around here. The frozen Pillsbury ones used to be our go-to biscuits but these are so much better and they are super easy to make.
Eat these buttermilk biscuits for breakfast with sausage gravy…or butter and jam…or in breakfast sandwiches (or all three! Don’t be shy!). These biscuits are also a delicious addition to a fried chicken dinner. You can even use this recipe to make a wonderful topping for chicken and dumplings. Did we mention that they warm up really well as leftovers? Make a double recipe and have biscuits all week!
The only trouble we have? We can’t seem to eat just one 🙂
Happy National Buttermilk Biscuit Day!
Flour should resemble coarse sand with some pea-size pieces of butter.
Stir in buttermilk until just combined.
Cut out biscuits using well floured cutter.
Bake until golden brown and enjoy!
Buttermilk Biscuits
- 4 cups all-purpose flour, plus more for dusting biscuit cutter
- 2 Tbsp double-acting baking powder
- 2 tsp kosher salt
- ½ Tbsp sugar
- 2 sticks (1 cup) of cold butter, cut into small pieces plus extra for biscuit cutter
- 1 ¾ cups buttermilk
Preheat oven to 425 degrees.
Combine flour, salt, sugar and baking powder in a bowl. Working quickly so butter doesn’t melt, massage butter into the flour mixture between your fingers. Flour should resemble coarse sand with some pea-size pieces of butter. Put flour mixture in freezer for 15 minutes.
Grease a 4-inch biscuit cutter with butter and coat with flour. You can also use a 4-inch glass.
Remove flour mixture from freezer. Make a well in the center and add the buttermilk. Stir until just combined. Do not over mix.
Turn dough out onto a lightly floured surface. Using floured hands, gently bring dough together. Pat it down until it is about 1 ½ to 2 inches high. Cut out biscuits using cutter. Flour cutter more as needed. Gather up scraps and very gently knead them back together. Cut out additional biscuits. Place them barely touching on a baking sheet lined with parchment.
Bake for 18-20 minutes or until just golden on top.
Makes 6 to 8 biscuits, depending on thickness. This recipe can easily be doubled.
Sausage Gravy
- 1 lb. bulk breakfast sausage
- 3 Tbsp rendered fat or butter, if needed
- ¼ cup flour
- 3 cups whole milk
- 1 ½ tsp freshly ground pepper
- ½ tsp salt
- 1/8 tsp cayenne pepper (optional)
- ¼ tsp ground sage (optional)
In a medium skillet, cook sausage, breaking apart with a spatula into small pieces. Cook until no longer pink and beginning to brown. Using a slotted spoon, remove sausage from skillet. Drain off any rendered fat, as needed, so there are 3 Tbsp remaining. If there’s less than 3 Tbsp of fat, add butter to make 3 Tbsp.
Heat the fat over medium heat and add flour, whisking constantly to ensure it is smooth. Do not let it get brown. Add the milk in a steady stream whisking constantly. Continue to cook and whisk until mixture is smooth and thickens, about 5 minutes. Add the pepper, salt, cayenne and sage. Return the sausage to the pan and stir to combine.
Spoon the gravy over split biscuits.
Makes about 2 cups.