Pull-Apart Buttermilk Biscuits with Sausage Gravy

(from castro15’s recipe box)

Categories: Breakfast


  • For the sausage gravy:
  • 3/4 lb. pork breakfast sausage, casings removed, crumbled
  • 4 tbsp. butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, plus more if necessary
  • 1 1/2 tsp black pepper
  • 1 tsp minced fresh sage
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • For the maple cream:
  • 6 tbsp. heavy cream
  • 3 tbsp. maple syrup
  • 1 tsp kosher salt
  • For the biscuits:
  • 1 stick very cold unsalted butter, cut into cubes
  • 3 cups plus 2 tbsp. all-purpose flour, plus more for kneading
  • 1 tbsp. baking powder
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 1/2 cups buttermilk, shaken


  1. Make the sausage gravy: In a cast-iron skillet, cook the sausage over medium-high heat until browned and the fat is rendered, 4 to 5 minutes. Reduce the heat to medium-low, add the butter, stir to melt, then gradually sprinkle in the flour and cook until the sausage is coated and the flour is absorbed, about 2 minutes. Add the milk, return the heat to medium-high and cook, stirring, until thick, about 10 minutes. Add the black pepper, sage, salt and red pepper flakes and cook, stirring, 2 minutes more. Remove from the heat and cover to keep warm.

  2. Make the maple cream: In a bowl, combine the cream, maple syrup and salt. Set aside.

  3. Make the biscuits: Preheat the oven to 425.

  4. Put the butter in a small bowl, toss it with 2 tbsp. of the flour to coat, and put it in the freezer for 5 minutes.

  5. In a food processor, combine the 3 cups flour, baking powder, sugar, salt and baking soda and pulse until incorporated. Pulse in the butter until some pea-size pieces remain, 15 to 20 pulses. Transfer the mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened.

  6. Transfer the dough to a floured surface, flour your hands, and knead the dough 3 to 4 times by folding down the top half of the dough, pressing on the pile with your palms, and turning the folded dough 90 degrees each time. Pat the dough into an 8-inch square 1 inch high. Cut it into 9 squares. Arrange the biscuits close together on a big baking sheet and brush with some of the maple cream.

  7. Bake until golden, about 20 minutes, brushing with maple cream again 1 minute before removing.

  8. Rewarm the sausage gravy over medium heat, adding a splash of milk to thin slightly. Serve with the biscuits and the remaining maple cream for dipping.

Email to a friend | Print this recipe | Back