This recipe is private

Cornmeal-Sage Biscuits and Sausage Gravy

Annacia *


This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.

★★★★★ 1 vote
30 Min
10 Min


Add to Grocery List


2 2/3 c
all-purpose flour
1/3 c
1 Tbsp
3/4 tsp
cream of tartar
1/2 tsp
2 Tbsp
finely chopped green onions (1 green onion)
1 tsp
finely snipped fresh sage or 1/4 teaspoon dried sage, crushed
3/4 c
1 1/4 c
buttermilk (or sour milk)
recipe sausage gravy


1 1/2 lb
bulk pork sausage
1 c
chopped onion (1 large)
1/4 c
all-purpose flour
3 c
salt & fresh ground pepper
2 tsp
snipped fresh thyme (optional)

How to Make Cornmeal-Sage Biscuits and Sausage Gravy


  • 2Preheat oven to 450 degrees F.
  • 3In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage.

    Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

    Make a well in the center of the flour mixture.

    Add buttermilk all at once.

    Using a fork, stir just until moistened.
  • 4Turn dough out onto a lightly floured surface.

    Knead dough by folding and gently pressing it just until dough holds together.

    Pat or lightly roll dough until 3/4 inch thick.

    Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary.

    Dip cutter into flour between cuts
  • 5Place dough rounds 1 inch apart on an ungreased baking sheet.

    Bake for 12 to 14 minutes or until golden.

    Remove biscuits from baking sheet and cool slightly.
  • 7In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks.

    Do not drain.
  • 8Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  • 9Season with salt and pepper. Stir in snipped fresh thyme, if desired.

    Makes about 5 cups.
  • 10To Serve:
    Split biscuits and place on serving plates.

    Top with Sausage Gravy.

    If desired, top with additional green onions.
  • 12Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
  • 13Prepare sausage gravy as directed.
    Place in an airtight container; seal and chill for up to 48 hours.
  • 14To serve, thaw biscuits at room temperature (allow about 2 hours).

    If desired, preheat oven to 350 degrees F and place biscuits on a baking sheet. Bake for 10 minutes.

    In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through.

    If necessary, stir in additional milk to make desired consistency.

Printable Recipe Card

About Cornmeal-Sage Biscuits and Sausage Gravy

Main Ingredient: Pork
Regional Style: American
Dietary Needs: Soy Free

Show 3 Comments & Reviews

Breakfast Recipes To Start The Weekend Off Right

Breakfast Recipes to Start the Weekend Off Right

Kitchen Crew

Growing up, my mom would always say to me that breakfast is the most important meal of the day. Because of mom's advice, I try to have breakfast every day....

22 Delicious Low Carb Recipes

22 Delicious Low Carb Recipes

Kitchen Crew @JustaPinch

These recipes are perfect for anyone on a low carb diet! 22 low carb recipes full of all the flavor, just fewer carbs.

What's The Buzz About Coffee Beans Recipe

What's the Buzz About Coffee Beans

Kitchen Crew @JustaPinch

Chances are you are an avid coffee drinker. According to the National Coffee Associations 2013 online survey, 83% of people in the US drink coffee with an average of 3...