Southern-Style Buttermilk Biscuits and Gravy

On the menu this morning – Biscuits and Gravy!

I was craving biscuits and gravy, so I decided to make it. I can’t seem to get the flaky biscuits you get from the tube, BUT mine were definitely nice and light. They couldn’t be easier to make. The trick to fluffy light biscuits is don’t over-work them. Also – COLD butter. I’ll use a frozen stick of butter and box grater to get the amount I need.

On the butter and salt… if you use salted butter, I recommend you don’t put any salt or very little salt in the batter. If you use un-salted butter, I wouldn’t use more than 3/4 teaspoon of salt (Kosher). I made a batch one time using salted butter and I put in 3/4 teaspoon of salt and it was too much.

Buttermilk Biscuits

Once the biscuits were in the oven, I started on the gravy. Use your favorite bulk breakfast sausage along with whole milk and some flour – that’s it! Break up the sausage as it’s cooking so you get the nice brown bits in your gravy.

I also made some sunny side up eggs to go with the biscuits. YUM!

Eggs and Biscuit

The next time you want a hearty breakfast to keep you going all day, I hope you’ll try my biscuits and gravy!

Biscuits and gravy

Southern-Style Buttermilk Biscuits and Gravy

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By Patrick Dulmage Serves: 4-6

Southern-Style Buttermilk Biscuits and Gravy


  • Biscuits:
  • 2 cups AP flour
  • 2 TBSP lard or shortening
  • 2 TBSP butter, frozen and grated
  • 1TBSP baking powder
  • 1/4 Tsp baking soda
  • 1/4 Tsp salt
  • 1 cup buttermilk, cold (I'll leave it in the fridge until I'm ready to use it)
  • Gravy:
  • 1lb breakfast sausage
  • 2-3 cups whole milk
  • 1/2-3/4 cup flour
  • Freshly ground pepper to taste



Pre-heat the oven to 450 degrees


In a large bowl, sift the flour, salt, baking soda, and baking powder


Add the shortening and butter


Quickly and gently mix to combine until you have "pebbles" or a crumby mixture


Add the buttermilk


Stir to combine until it just comes together, don't over-work it - it's going to be really sticky


Lightly flour your work surface


Turn out the biscuit mix on to the work surface and gently fold it over on to itself 5 or 6 times (You want to try to get flakey layers)


Gently flatten the dough to the thickness you want - I usually go about 1 1/2 inches thick


Cut out the biscuits to the size you want with a biscuit cutter, glass, or butter knife - I usually do 2 - 3 inch biscuits


You'll have to re-form the dough once or twice as you cut out the biscuits. Gently push the dough together rather than balling it up again as those biscuits won't be as fluffy as the first ones


Make the last few biscuits and put them on a baking sheet and leave some room between them


Bake for 15-20 minutes until the tops are lightly browned


While the biscuits are baking, melt some butter to brush on top when they are done




Pre-heat a large cast iron skillet


Add the sausage and break it into small pieces


Cook the sausage until it's nicely browned


Add the flour and stir it around to cook for 2-3 minutes


Add the milk and stir until desired consistency


Spoon some over the biscuits and enjoy!

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