This Buttermilk Biscuits and Sausage Gravy is the ultimate Southern comfort breakfast. While your biscuit recipe is a classic “cut-out” style, the real magic happens when you pair those flaky, high-heat rounds with a rich, peppery cream gravy. By using shortening in the dough, you get a tender, crumbly texture that stands up perfectly to being smothered in a heavy sauce.
Buttermilk Biscuits and Sausage Gravy
Ingredients:
Ingredient Amount
Self-rising flour 2 cups
Buttermilk ~1 cup
Shortening 1/3 cup
Salt 1 pinch
Unsalted butter (melted) For brushing
Step-by-Step Directions:
Step 1: The “Rub” Method: Preheat your oven to 450°F. In a large bowl, combine the flour and salt. Add the shortening and use a pastry cutter or your fingertips to “rub” it into the flour until it looks like coarse crumbs.
Tip: Keep your shortening cold! Just like butter, cold fat creates those tiny steam pockets that make the biscuits rise tall rather than spreading flat.
