Hearty Buttermilk Biscuits and Gravy

Biscuits & gravy are one of the great comfort foods.  Just ask my husband.  Every time we’re out for breakfast, you can bet he’ll be ordering biscuits & gravy.  And from a metabolic perspective, they are an excellent choice for getting enough carbs, helping your temperature stay nice and high, and just plain enjoying your food!

Well, last year It finally occurred to me that I could make it, and it would be not just better for us, but just as tasty.  I found good quality pastured sausage, and gave it a go.  The first time was pretty good, but I needed to adjust the seasonings a bit to get it just right.  And so my recipe was born, which I share with you right now!

Since I made my buttermilk biscuits recently, I have been making all kinds of yummy biscuit-based dishes for my family.  My buttermilk biscuits are soaked overnight to reduce phytic acid and breakdown to make the whole grains more digestible.

I love using a simple, wholesome, and versatile recipe as a key player in my dishes for the week.  From desserts, like my strawberry shortcake (with mint-infused honey, heyyooo!), to dinners like casserole with biscuit topping, biscuits are the definition of versatility.

Oh, we’ve eaten plenty of the biscuits on their own, that’s for sure.  They are perfect warm with a little butter and honey-strawberry jam.  But save a few for this savory sausage gravy.  You’ll be glad you did.

The good news?  It’s incredibly easy to make.  Let me show you how I do it.

Equipment Needed:

Old-Fashioned Buttermilk Drop Biscuits

2 1/2 cups freshly ground flour (buy sprouted flour here, how to make sprouted flour)
6 tablespoons (3/4 stick) butter, cool and cut into small pieces (buy grass-fed butter here, how to make butter)
1 cup buttermilk (buy buttermilk starters here, how to make buttermilk)
2 teaspoons baking powder (buy aluminum-free baking powder here)
1/2 teaspoon baking soda (buy aluminum-free baking soda here)
1 teaspoon sea salt (buy unrefined sea salt here)

  1. In a large, non-reactive bowl, combine flour and butter with a pastry blender, two forks, or your fingers.  (Alternately, you can use a food processor.)  Pour in buttermilk and stir with a wooden spoon to combine.
  2. Cover with a dish towel and let sit in a warm place for 12-24 hours.  In the summertime I use my kitchen (at 80-85 degrees or so), and in the wintertime I use my dehydrator (set at 85).
  3. The next morning, or when you are ready to bake the biscuits, preheat oven to 425.
  4. Add the baking powder, baking soda, and sea salt the bowl and stir to combine.
  5. Using a 1/4 cup ice cream scoop, drop spoonfuls of biscuit dough onto a baking sheet lined with parchment, with very little space between (these biscuits do not spread out much).
  6. Bake for 12-14 minutes, or until the biscuits are nicely browned.  Remove from oven and let cool slightly.

Sausage & Herb Gravy

1 pound breakfast sausage, preferably from pastured pigs
4 tablespoons (1/4 cup) butter (buy grass-fed butter here, how to make butter here)
1/4 cup whole grain flour (buy sprouted flour here, how to make sprouted flour here)
2 cups whole milk (find raw dairy near you here)
1 teaspoon dried parsley (buy organic dried herbs here)
1 teaspoon dried sage
1/2 teaspoon salt (buy organic pepper and sea salt here)
1/2 teaspoon pepper

Note: This gravy is based off a basic cooking formula: roux (fat & thickener–butter & flour) + liquid (milk) + cooking (thickening) = basic sauce or gravy.

  1. In a cast iron skillet, brown the sausage until completely cooked through and crumbled into small pieces.  Set aside.
  2. In the meantime: Melt butter in a medium saucepan over medium heat.  Add flour, stirring to combine.  This is your “roux”.  Cook for 1-2 minutes, stirring constantly to cook the flour.
  3. Add the milk in a steady stream while stirring.  Add the parsley, sage, salt and pepper.
  4. Over medium high heat, bring to a simmer until the mixture thickens up.  You’ll know it’s thick enough when it coats the back of a spoon like this:
  5. Add the sausage into the thickened gravy, and voila!  Ladle generously over biscuits split in half, cut side up.  Enjoy!

This post is a part of Real Food Wednesday, The Mommy Club, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Friday Food Flicks, Fight Back Friday, Weekend Gourmet, Monday Mania, Slightly Indulgent Tuesday, Fat Tuesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. Thanks for demystifying how to make creamy gravy! I am also really happy to see a soaked buttermilk biscuit recipe because my brother and husband are HUGE biscuit fans (both Southern boys).

    I like that the buttermilk is what’s doing the soaking for added probiotics. Yeehaw at my house!
    Thanks Kendahl-

  2. Roberta says:

    These look great! How many biscuits would you say this recipe makes?

  3. Kendahl,
    Sausage gravy and biscuits are one of my favorite breakfast treats. We just love this dish! Hope you are having a great week end and thank you so much for sharing on Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Sounds fantastic! I can hardly wait to try it. Quick question: If I’m not using grassfed butter (just plain butter from the grocery store – not margarine, but butter), is it still safe to leave it soaking overnight? And can I use yogurt instead of buttermilk since I don’t make my own butter yet but I do make my own yogurt?

  5. My kind of meal 🙂 This will be very popular at our house I’m sure!

  6. This sounds fantastic! We loooove biscuits, so it would be great to learn to make a version that’s healthier for us!

    I have a bit of a dumb question but, if it’s not 80 degrees in my kitchen while this is soaking, will that be a big problem? I don’t have a dehydrator and we keep the temp set at 75. It’s not noticeably hotter in the kitchen than the rest of the house, so I’m guessing that’s what temp it is there too!


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