My Buttermilk Biscuits with Milk Gravy

Tammy Raynes


When I first got married I wanted to find a good recipe for Buttermilk Biscuits. I knew how to make my Mom's Cat Head biscuits but wanted something different.

I found this recipe in an old mountain recipe book up in Missouri and adapted it to fit my family.

If you don't have a biscuit cutter, use a small juice glass (about 2 1/2" round) dipped in flour.


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20 Min
15 Min


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2 1/2 c
all-purpose flour
2 Tbsp
1 Tbsp
baking powder
1 1/4 tsp
3/4 c
cold unsalted butter, cut into 1/4" cubes
1 c
whole buttermilk
1 large
egg, lightly beaten


1 c
bulk pork sausage
1/4 c
all-purpose flour
3 1/2 c
whole milk
1 tsp
1/4 tsp
black pepper
1/8 tsp
garlic powder

How to Make My Buttermilk Biscuits with Milk Gravy


  • 1FOR BISCUITS: Preheat oven to 425 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl.
  • 2Turn dough out onto a well-floured surface. Shape into a flat log, and fold into thirds. Roll into a 10x9" rectangle, approximately 1/2" thick. Using a 2 1/2" round cutter dipped in flour, cut dough, without twisting cutter. Re-roll scraps as needed.
  • 3Place biscuits on pan, spacing 2 inches apart. Brush tops with egg. Bake until golden brown and cooked through, 12 to 15 minutes.
  • 4FOR GRAVY: In a large skillet, cook sausage over medium-high heat, stirring until browned and crumbly, approximately 10 minutes. Sprinkle flour over sausage, stirring to coat. Slowly whisk in milk. Bring to a simmer, whisking constantly until thickened, approximately 10 minutes. Stir in salt, pepper, and garlic powder. Makes about 3 cups.

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About My Buttermilk Biscuits with Milk Gravy

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom

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