Buttermilk biscuits and gravy is a classic Southern comfort dish known for its rich, savoury flavours. The dish starts with warm, fluffy biscuits made from scratch with tangy buttermilk, giving them a soft, tender crumb. The biscuits are topped with creamy sausage gravy, seasoned with black pepper and spice, adding depth to the mild, meaty flavours. It’s a hearty breakfast, perfect for a cosy morning or a weekend brunch, combining the light, buttery layers of the biscuits with the creamy, slightly peppery warmth of the gravy.
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Buttermilk Biscuits
Ingredients:
– 2 ½ cups (315g) all-purpose flour
– ½ tablespoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon salt
– 6 tablespoons (115g) unsalted butter, cold and cut into small cubes
– 1 cup (240ml) cold buttermilk (plus a little extra for brushing)
– Optional: melted butter for brushing the tops after baking
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Bake for 10–12 minutes or until the biscuits are golden brown.
Sausage Gravy
Ingredients:
_ 1 tablespoon oil or bacon grease
– 1 pound (500g) breakfast sausage (use mild or spicy, depending on your preference) I used Cumberland https://youtu.be/VMDBLgeQGag
– 1/4 cup all-purpose flour
– 2 cups milk (whole milk works best)
– Salt and black pepper, to taste
– A pinch of cayenne pepper (optional for extra heat)
– 1 heaped teaspoon whole grain mustard
#backyardchef #biscuitsandgravy #buttermilkbiscuits
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32 Comments
Such a great comfort food! Great video
I’ve never had biscuits and gravy, it’s like scones with a roux sauce lol. I’m going to have to give it a go. Your Cumberland sausage is perfect for this recipe. Xx
That looks so delightful
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Whenever I have seen Biscuits ( American) made on You Tube they always seem to be made with loads of cream. You are the first person who has used buttermilk. I will give them a go. I just didn’t fancy them before with all that cream. Thanks Rik ❤️❤️
CHEF RIK WILL BE MAKING THIS THE WEEKEND 👌😋❤️
It looks exactly like mine. Hope you have tasted tomato gravy as well. To do that I make my gravy and add a tablespoon or two of tomato paste and some chunks of fresh tomatoes. If you haven't yet ,give it a go .
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I watched this while eating breakfast. Breakfast instantly improved
I just bought the ingredients to make the Cumberland sausage. I can’t wait to try it out in your sausage hash breakfast dish!
I’m sure it tastes great….it just doesn’t look appetizing🤢
Thank you. And there's no right or wrong way of making biscuits and gravy if you like it. I love sausage gravy and you make it like I do. It was Sunday breakfast and sometimes as supper. I also take bacon,cut into small pieces, browned in more bacon grease. Then I'd take it out, drain it and add it back in when gravy was ready. Good stuff if I do say so myself. Also take hominy grits and put them into a loaf pan. When they have solidified,take out and slice ,mine were almost an inch thick. Dip in flour or cornmeal and fry to a golden brown in bacon grease. Eat that way plain or put some pancake syrup or jelly on them for a great dessert. Love what you do, keep it up.
When I'm making Shetland Bannocks I use natural yoghurt instead of buttermilk. Makes them slightly lighter . I use a Welsh baking stone but some people use the oven.
Yeah!!! That's what I'm talking about. Just want to let people know you can do the gravy without sausage. Some of my family doesn't care for sausage at all. Just cook some bacon, leave bacon grease in skillet, add flour, go from there. In the southern US, it ain't breakfast without biscuits and gravy. Oh, and if your out of milk, or maybe can't drink it, you can use plain water to make your gravy. Our family gets together at times and have breakfast for supper. We normally make extra batches of gravy, both with milk and with water. I like to take an over-medium eggs, mash them up with fork, crumble biscuits in it, add gravy on top. Yummy. Love it. Bacon and fried hotdogs, quartered long ways, on the side. I cook a huge batch of this every month, meat cut bite size and mixed in with it. Then I spoon it into vacuum seal bags, seal and freeze. When I want some, take from freezer, place in boiling water till good and hot. Taste like just made it. But you do have to mix it all together like that or freezing just won't work. Thank you for showing this southern breakfast staple.
Love these Rick. Mum mum learned to love these too. She was a magician with pastry, mile high and fluffy. Xxxxx
I will also be making them wheat and lactose-free buttermilk biscuits and the gravy
I will also be using wheat-free sausage meat
Is baking soda what we call in the Uk bicarbonate of soda?
They are NOT biscuits, they are scones. Don't you think we have enough American stuff on here already
Wow will make this over the wkd, last night while others watched returns I made a bonfire-night Parkin cake, and it is great to see there that I can use vinegar and regular milk inst of rushing out for buttermilk, Rik, thanks.
It is so nice to see a chef that makes an American dish that knows what he is doing.I notice mainly from other channels how anti American food wise a lot of British people are,which is sad as there is a lot of very good food here.i guess much is based on the fast food chains that have opened there,but seeing some of the reviews of those chains,I think a lot of them seem to go down hill in the UK,I think some of the problem is trying to adapt to local tastes,and not doing it well.😊
yum, homemade biscuits. Thank you Rik.
That looks delicious, thanks for the recipe.
Rik this is Americana goodness!
Love the touch of mustard! Sounds delicious!
I LOVE biscuits and gravy. I can’t eat pork, so I use Turkey sausage. I’m glad you showed the trick for making fake buttermilk.
This was the first thing my mother taught me to make. Her way involved real buttermilk and lots of pepper cooked into the gravy but otherwise you have nailed it. I’ll have to check that sausage recipe again, but the American version used for gravy is usually straight ground pork with sage.
Still, I was also taught to use what you have- there’s no wrong way to make biscuits and sausage gravy as long as those you serve it to ask for seconds. 😀
Rick, you’re the kind of fellah I’d like to sit and have a cup of tea with! You show that it’s okay to make additions or substitutions ( thanks for the tips) and if you can make all these wonderful recipes in your limited space, then I FEEL I COULD TOO – even with an electric stove. Well done, you!
Three possible enhancements:
(1) I grate frozen butter into the flour mixture and toss it to coat the butter (get=reat for those of us with hot hands that melt the butter when rubbing it together
(2) Then stir in the buttermilk until it forms a shaggy dough (not even a clump)
(3) I then place on a mildly floured board, and use a board scraper to fold dough into thirds, flatten it out, and repeat for up to 5 folds when the dough is cohesive
I love the way you use a cutter and push straight down. Twisting the cutter will seal the edges and prevent rising
The size biscuits are called cat-head biscuits in the southern U.S.
As a (north-midwestern) American who has made this dish on occasion for a southern-style, Sunday brunch, I have to say: nice one!
At the same time,I imagine it must be a bit jarring for any Brits watching to hear you call them "biscuits" when they're thinking "these aren't cookies?". 😜
I always add cayenne or hot sauce, some sage, and chopped onion in mine. Never tried the mustard. I imagine dry mustard would add some zip too. Oh and I always used canned condensed milk for this.
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