Buttermilk Biscuits and Sausage Gravy


Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy… classic down home cooking!


Your breakfast is ready!  I absolutely love breakfast food, although most mornings I’m not really hungry enough for a giant breakfast meal… so my solution?  Breakfast for dinner!  So how about a couple of hot, fluffy and light biscuits smothered in a rich and creamy homemade sausage gravy?

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Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Now how great does that look?!  Biscuits and gravy is one of my all time favorite breakfast combinations 😀  Some people prefer to cut the biscuits up into bite size pieces, then pour the gravy over the top, but I’ve always either put it right on top of the biscuit, or cut the biscuit in half, then pour it all over.

For me, making biscuits usually involved opening a can… you know, the one that you peel the label and twist the can and it pops open (scaring you half to death)?  And they taste good, I’m not downing them whatsover.  But once you try homemade biscuits that are even fluffier and tastier, you won’t want to go back!

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I’ve been trying to find the perfect biscuit recipe for soooo long.  Every time I tried to make them they had good flavor, but the shape… well… they kind of resembled biscuit colored hockey pucks.  Grrrrrr.  Each and every recipe promised me tall, light, fluffy biscuits… but no matter what I did (butter vs. shortening, different thicknesses, etc), I couldn’t seem to get the biscuits to look like the ones in the photos!

Well here it is folks… the PERFECT biscuit recipe.  I kid you not.  The first time I ever made this one, they turned out perfectly.  I literally squealed when I opened up the oven and saw this…

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Well just imagine those are on the baking sheet lol, the one I took was too blurry (I think I was too excited!)

I’ve never had my biscuits look like that… NEVER!  I’ve made these several times since then, and they come out perfect each and every time 🙂  There’s a secret, and maybe you already know this, but it was news to me… it’s all in how you cut the biscuit dough.

I’ll get to that trick in a moment, let’s start with how to make the dough.  Cut up your butter into small pieces and place in the freezer for about 5 minutes or so.  You want it super cold!  Measure out your dry ingredients and either place in a large bowl or into your food processor.  Pull your butter out of the freezer and place it into the dry ingredients.  I like to cut the butter into the dry ingredients by pulsing it a few times with my food processor, but you could use a pastry cutter or even 2 forks.  You want it to look like coarse crumbs.

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

You want to work fairly quickly through these next steps, because you want the butter to stay semi cold and not warm up too much.  Part of what makes the biscuits rise and look so tall and fluffy is the cold butter hitting the heat of the hot oven and creating steam.  The steam causes the biscuits to rise upward 🙂  I’ve also heard it’s awesome to grate your butter (like you would shred cheese), and put it in the freezer for 5 minutes… since the butter pieces are even smaller, they incorporate into the dry ingredients faster (although I’ve never tried this).

I don’t have any step by step pics for these next few steps, as my hands were full of flour and dough… but I’ll try to describe it well 🙂

Place your butter mixture in a large bowl and make a well in the middle.  Pour in your buttermilk (also cold!), and stir together until a dough forms.  It should come together rather quickly and will be slightly sticky/tacky.  Turn out the dough onto a floured work surface (I use my counter – sophisticated, I know 😛 ), and use your hands to shape it into a rough rectangle.

With floured hands, fold the rectangle onto itself, 6 times.  I start from the right and fold it over to the left, then up from the bottom, then the right, then down from the top, to the left again, and up from the bottom again.  What you’re left with is a tall square shape (sort of like a biscuit dough skyscraper).  This may seem annoying, but it’s what creates all those flaky layers in the biscuits.

Pat your dough down to about an inch thickness, then cut into biscuits.  Here’s where that secret comes into play!  Like most people, I would use my biscuit cutter by pushing it down through the dough, then twisting and pulling up.  What I recently realized was that by twisting, I was sealing the edges of the dough, which doesn’t allow the biscuits to rise all that well.  Eeeek!!  So when you cut your dough, just push the cutter firmly down, then pull straight up 🙂

I use a 2.5 inch biscuit cutter, but you could also use a small drinking glass.  Just dip the edges in flour, then use just as a cutter.  After you’ve cut a few biscuits, you can combine the leftover dough scraps and pat them down to cut them again, but I wouldn’t do that more than 1 or 2 more times.  I’m able to get 8 biscuits from one dough recipe, although it’s easily doubled 🙂

Place your biscuits on a parchment paper lined baking sheet, so they’re almost touching, and bake for 12-15 minutes, or until they’re browned to your liking.  Mine took about 12 minutes.

Once your biscuits come out of the oven, brush them with some melted butter for some extra deliciousness!

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Ready to dive in?

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Now they’re delicious as is, or maybe with some honey drizzled over the top, or strawberry jam slathered on them… but how would you like some creamy sausage gravy?  Mmhmm, I thought you’d all like that!

Sausage gravy is really easy to make, easier than I ever expected it to be 🙂  All you need to do is brown your sausage (I usually use a sage flavored sausage), crumbling it up small as it browns (remember your potato masher trick!), then sprinkle in your flour, stir to combine, then stir in your milk.

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Now just season with a little seasoned salt, ground thyme, and black pepper.  Voila!  That’s it… not difficult at all right?

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Just stir it frequently until it reaches the consistency you like… if it gets too thick too quickly, add a splash of milk.

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Just pour that gravy alllllllll over the fluffy biscuits!

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

I can’t even begin to describe how amazing that tastes… let’s just say we all ate too much.  Wayyyyyyy too much 😀

Because apparently I needed 2 pork products in one meal, I also cooked some bacon to have alongside.  I didn’t want to deal with the hassle of frying up the bacon, so I baked it instead.  It’s my preferred method for cooking bacon.  I’ll share it with you really quickly… cover a large baking sheet in 2 layers of aluminum foil, lay out your bacon, season with black pepper, a sprinkle of garlic powder, chili powder and dried rosemary.  Place the baking sheet in a COLD oven, then turn it to 400 degrees and set your timer for about 18 minutes.  Amazing bacon, every time…. with no mess to clean up!

Bacon

These biscuits and sausage gravy would go great with some Oven Roasted Breakfast Potatoes 🙂


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Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

Recipe inspired from A Family Feast

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
Print
5 from 22 votes
8 biscuits
Buttermilk Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
Author: The Chunky Chef
Ingredients
  • 6 Tbsp butter
  • 2 cups all purpose flour
  • 1 Tbsp sugar
  • 1/4 tsp baking soda
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
  3. In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
  4. Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
  5. Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky.  If it's still really sticky, add a bit more flour!

  6. Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
  7. Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
  8. With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
  9. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15 minutes until browned.
  10. After the biscuits are baked, brush tops with melted butter.
Recipe Notes
  1.  As things like humidity, the way flour is measured, etc can affect the way recipes like these buttermilk biscuits turn out... use the flour/buttermilk measurements as an approximation.  If you notice your dough is really sticky, add a bit more flour and work it in.  If you notice your dough is not wet enough, add a tiny splash more buttermilk.

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Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
Print
5 from 22 votes
6 servings
Creamy Sausage Gravy
Prep Time
2 mins
Cook Time
20 mins
Total Time
22 mins
 
Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
Author: The Chunky Chef
Ingredients
  • 1 lb sage sausage
  • 1/3 cup flour
  • 3-4 cups whole milk
  • 1/2 tsp seasoned salt
  • 1/4 tsp ground thyme
  • 3/4-1 tsp black pepper
Instructions
  1. Brown sausage in a large skillet over medium high heat, crumbling as it browns (use your potato masher to make it easy).
  2. Reduce the heat to medium low and add in the flour, stirring to combine. Cook for about 1 minute.
  3. Pour in the milk, stirring frequently, until it thickens to your desired consistency.
  4. Add seasoned salt, ground thyme and black pepper and stir to combine.
  5. I say 3 to 4 cups because that all depends on how much gravy you want and how thick you like it. Customize it to your likes 🙂

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135 comments on “Buttermilk Biscuits and Sausage Gravy”

  1. Breakfast is served! That looks so delicious!

  2. This is pure food porn for the ages. lol

    I’m imagining what these taste like…and getting VERY hungry. So you’re doing this right.

    Happy Fiesta Friday 🙂

  3. oh MAN it doesn’t ever get any better than buttermilk biscuits, I have a good copycat recipe for the ones they make at Red Lobster but I’m definitely going to take it to the next level with the sausage gravy, ahhh (“sausage gravy”… like, nothing can make me drool more than those two words…)- I love that you perfected this recipe for us!!! Thank youuuuu!!!

    • Thank you!! I’m a sucker for a good buttermilk biscuit… I think it could eat an entire batch myself lol. Ooooh the Red Lobster biscuits sure are ahhh-mazing… I crave those all the time! I hope you love the sausage gravy 😀 😀

      • Hello!!! The recipie isn’t showing how much baking soda :(….is there an updated one?? Thanks!! By the way I LOOOOVE these biscuits!!! Lol

        • Hi Ky! I’m so happy that you love the biscuits!! I recently changed the design here on the site and am currently working through some coding bugs with the recipe plugin… should be sorted out soon 🙂 It should say 1/4 tsp of the baking soda.

  4. This looks like the biscuit I’ve been searching for all my life. Ok, sounds a bit hokey I know but they look fantastic and with that gravy, wow. I have saved your recipe and will make it for Saturday morning breakfast. Can’t wait to try them.

  5. I grew up eating biscuits and gravy and still like them to this day. With eggs and pancakes …good country breakfast. 🙂 Yours look amazing …yum!!

  6. This is so completely my kind of food! I have never made either the biscuits or the sausage gravy, both recipes saved and I can’t wait to make it! 🙂

  7. Three grown sons and 1 husband want these!

  8. The biscuits look super yum! Thanks for the tricks and tips!

  9. There are comfort foods and then there’s biscuits and gravy, these look awesome. I have pinned!!!

    Thanks for adding these to the Oh My Heartsie Girl WW and for Co-Hosting with us this month!!!
    Happy Wednesday!!!
    Karren

  10. Oh my goodness, Buttermilk Biscuits and Sausage Gravy is one of my all time favorites, this looks wonderful! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  11. Omg, I stumbled onto this from another blog and – literally i have no words! Divine. I’m from Virginia so I grew up on biscuits and gravy – but I live in Italy now. When ever I try to tell my father in law about biscuits he thinks I’m talking about cookies!

  12. I know my husband would go bonkers over this! I will try it soon! Thanks for linking up with “Try a New Recipe Tuesday.” Can’t wait to see what you’ll share this week. http://our4kiddos.blogspot.com/2015/03/try-new-recipe-tuesday-march-10.html

  13. I love making biscuits and gravy. I haven’t made it in awhile. I pinned this recipe.

  14. Lady that looks like some epic gravy! I love biscuits and gravy, one of my all time favs! Pinning to make!

  15. I remember when I was a child I found biscuit making so fascinating.lol to see some dough turn into lovely baked biscuits. Nice Recipe 😀

    Regard’s
    Amy Winchester

  16. I used to think I didn’t like biscuits and gravy – but I think I just made that up in my mind without even trying it. It’s delicious – I’d love to try your recipes!

  17. Biscuits and gravy is one of my absolute favorites yet I’ve never made it for myself! Time to change that NOW!

  18. This is one breakfast that I usually order when I go out and have yet to make it yet at home. Need to fix that asap, right?

  19. Comfort food = the best food! Can’t wait to try those beautiful biscuits!

  20. Brinner is definitely my thing! These fluffy and gorgeous biscuits would not last a minute around here! Such a wonderful recipe.

  21. One of my favorite comfort food breakfasts of all time. So so so good!

  22. Those are just gorgeous biscuits! I want that for lunch (and breakfast!)

  23. I am a HUGE fan of breakfast for dinner! This looks amazing! Thanks for sharing! 🙂

  24. Oh Amanda! You are speaking my language here girl! This looks fabulous!

  25. Such a classic recipe. Perfect for the holidays ahead!

  26. These are my kind of biscuits! Soft and fluffy! And with that gravy on top.. it looks awesome!

  27. This is pure classic comfort food. fluffy biscuits fresh from the oven and chunky sausage gravy…Oh man, I need to make this soon.

  28. I never comment on recipe blogs if I haven’t made the recipe. Saying how good something looks isn’t super helpful for others who want to know how the recipe turned out. So I’m commenting because I just made these this morning. They were FANTASTIC. Heaven, even! Probably the best biscuit I’ve ever made. I did not make the gravy this time, but I’ll probably make it later this week since I have biscuits left. I had mine with homemade raspberry jam. ? thanks so much for a great recipe! Didn’t change a thing about the recipe. Thanks again- new go to recipe in my house! Can’t wait to try some of your other recipes!

    • Oh wow Jae, thank you SO SO much!! 😀 I’m so very happy that you loved them 😀 We make these biscuits once a week, and ironically enough, with raspberry jam is my daughter’s favorite way to eat them! Thank you so much for returning to leave a comment too 🙂

  29. Can the dough be made ahead of time and just refrigerated until ready to cook?

    • Hi Michelle 🙂 I’ve never done it, so I can’t say for certain, but I think that would work just fine (as long as it stays nice and cold) 🙂 If you try it, I’d love to hear how it works out 🙂

  30. This really is The Best Biscuit recipe ever! I have always struggled with biscuits and gave in to the canned ones?. Thanks to your recipe I can make fluffy yummy biscuits everytime! Thank you?

    • Hi Carla! Oh I am SO happy to hear that you love the biscuits!! It took me so many recipes to find one that actually turned out each and every time, but I’m so glad to be able to share it with you 🙂

  31. My husband had been craving biscuits and gravy so strongly you would have sworn he was pregnant. I have never been proud of any of my attempts at biscuits previously, and have never even attempted sausage gravy. Thank you thank you THANK YOU!!!!
    The tips were so helpful, instructions clear, and your charming writing style is a bonus as well! And the results? Perfection! Love the seasoning, especially the thyme. I can’t wait to wait to try more of your work. I am a chunkychef fan!!

    • Hi Abigail! Oh wow, that makes me SO happy to hear that you loved the biscuits and gravy 😀 I struggled with homemade biscuits for years, so I know all too well how frustrating it can be 🙂

  32. These biscuits are the best! The whole family agrees!

  33. Made these successfully in a skillet! Thanks for a great and simple recipe!! Also, made a batch adding shredded cheddar! Good as well!

  34. I don’t often make comments on the recipes that I try but I had to with this one. I just finished making 3 batches of these biscuits and they are absolutely delicious!! So nice and fluffy. Definitely my new go to biscuit recipe!!

  35. These are the very best biscuits on the planet! My husband’s favorite meal is biscuits and ham gravy. I have made several different biscuit recipes over the years but when I made these this morning for our gravy, we couldn’t get enough of them. So delicious! Thank you!

  36. Hello! I tried the biscuits but I’ve cooked on 450 for more than 35min and they still looked like raw dough inside! Does the temperature really needs to be so high?!

    Thank you!!

    • Hi Marcella! I’m sorry you had troubles with these biscuits 🙁 I know how frustrating it can be to try a recipe and have problems. I assure you the temperature is correct, as the high cooking temperature allows for the rapid expansion of the cold butter, which is what gives these biscuits the tall fluffiness. Without being there cooking with you, I can’t say for sure what happened :/ Did you follow the recipe exactly? Have you checked to make sure your oven’s temperature is correct? I had baking issues in the past and it turns out my oven was cooler than it was supposed to be. At 450 for more than 35 minutes, the biscuits would have been completely burnt :/

  37. Recipe sounds great! But please can you tell me in ounces the measurement of butter. I keep a block of butter in my freezer for making pastry etc…..I usually grate the butter in to pastry and scones.
    I am English but. Live in France.
    Will try this recipe very soon
    Jeanette

  38. I followed the recipe to a tee but when I mixed the wet to the dry ingredients, it wasn’t a little sticky. it was a lot a lot sticky haha when I transferred it on to the floured surface I had to constantly add flour. I think I added up to half a cup to reduce the stickiness.

    I grated the butter which probably made it melt faster because it’s super hot and humid today.

    BUT they still turned out really good so this recipe is definitely a keeper.

    • Hi AM 🙂 I’m glad you ended up liking the biscuits!! Baking can vary a lot from one household to another, based on the temperature, humidity, method of measuring the flour, etc… so I’m glad you found a way to make it work for you 🙂

  39. I tested a few biscuit recipes before I made your biscuit recipe. My husband said this is the best recipe. This one is a keeper! Least to say we stopped our search for the perfect biscuit. I posted a picture of your biscuits and my family officially wants me to be the biscuit maker of the family-high honor!

    I am so excited to find your blog and I am looking forward to many more of your recipes.

  40. Hello, do you think I could make the dough and freeze it for later use? How log do you think I would have to bake it from it being frozen?

    • Hi Toni 🙂 I’ve never frozen the dough, so I can’t say for absolute certain… but I think freezing it would work 🙂 Start by adding 2-4 minutes onto the bake time, and adjust from there 🙂

  41. OMG, I had never made biscuits and gravy, cause for some reason it always seemed like a long process because something so delicious could not be this simple. But I can across this recipe and tried it the same night. And all I can say is WOW, so easy, so delicious. I will definitely be making this more often, though not too often, cause you know I don’t want to buy bigger pants 🙂

  42. Made these for breakfast and they were delicious! Almost tasted like Cracker Barrel biscuits! My husband loved them too! Thank you for the great recipe! I wrote this one in my recipe book I’m writing!

  43. Tried these biscuits today and they are the real deal – such great flavor and texture! I’m making 30 for a shower this Saturday and am curious if you think I can cut the biscuits, place on the cookie sheet and have them hang out in the fridge until it’s time to bake them? I really want them fresh out of the oven but need to make them a couple of hours earlier to allow clean up time. Thanks for the recipe and the tips!

    • Hi Kathleen 🙂 I’m so happy to hear that you love these biscuits! I’ve honestly never tried to make them ahead and keep them in the refrigerator, but I have made them ahead of time, frozen them, and baked them from frozen. Maybe that would be a good option for you? I just don’t know if the refrigerator would kill the leavening action and make for flat biscuits :/

  44. These biscuits are fantastic and so easy to make! My parents-in-law are coming to visit this weekend, and I want to make them a nice homey breakfast Saturday morning. I made a test batch of biscuits this afternoon and have already scarfed down two of them with homemade jam!! Two thumbs up. 🙂

  45. Hi, I just saw your biscuit recipe on Pinterest about an hour before dinner tonight. I had a Southern mom and have eaten and made many a different biscuit recipe in my time–about 55 years of cooking. I went straight to the kitchen and made these to go with dinner as I happened to have the buttermilk. I wanted to tell you that these are as good as any of my best results and a whole lot better than most peoples’ biscuits!! Yum–puffed up just as shown too–I never heard about not twisting the biscuit cutter. I did use a simple handheld cheese grater for the butter and it worked like a dream & cut combining time in half! Cannot believe I never thought of that before! Anyway–for anyone wanting to try making biscuits–this is THE recipe to try! Only change I will make next time is to cut the sugar in half or leave it out just because it’s never been in any of the various biscuits I’ve had and I think I would prefer them without it. No big deal and most people would probably like it in there. Next time I’ll make the sausage gravy too–I love biscuits and gravy!! I’ve never followed a recipe for it and it would be handy to have a set recipe. Thanks much! Barb

    • Hi Barb 🙂 Oh wow, I’m SO happy that you loved these as much as we do!! Growing up with a Southern Mom, I bet you had some of the best food around 🙂

      • You better believe it–all homemade: Chicken and dumplings, Southern fried chicken, grits and hush puppies, gumbo and jambalaya, delicious pies, fried okra (uncommon in the North but really, really good), Hoppin’ John, biscuits and cornbread, corn fritters and more. It’s still my favorite food. Thanks for the great biscuit recipe. Unfortunately, my mom passed away when I was 17 and I never got my mom’s recipe box from my dad in time and he wasn’t sure what happened to it. I’m an only child and have lots of their belongings, but I would give almost anything to have her recipe box! Anyway–I know hers were made with butter and buttermilk too–so these can sub out easily!

        • Oh my goodness… can I go back in time with you and live at your house? That all sounds AMAZING!!! I love good homemade Southern comfort food 🙂 So sorry to hear about your Mom… that had to be hard. I’m glad my biscuits are similar to hers!

  46. Ok my first time in 40+ years that I’ve made biscuits from scratch that weren’t hockey pucks! Followed exactly, turned out so beautiful – and tasty! Thank you thank you!

  47. Can you make the dough and refrigerate the night before you’re going to cook the biscuits? I’d love to make it and cut it all, then throw them in the fridge on the cookie sheet to bake first thing in the morning. Have you ever done that?

    • Hi Caryn 🙂 I haven’t ever done that… as the leavening agents start to react as soon as the ingredients are combined, so the final product might not look or feel like it should. But you could certainly try it! I do know that these reheat really well, so you could also bake them the evening before, then just pop them in the microwave to reheat them in the morning 🙂

  48. These were great! Soft and fluffy. I grated the cold butter into the flour, tossed it in the freezer then mixed in the buttermilk and folded and cut them out. Love that they rose nice and high. I used a small juice glass to cut them out so I got 15 biscuits. I will definitely be making these again!

  49. Hey! Can this biscuit dough be frozen for later?

    • Hello 🙂 I’ve never frozen the dough, because as soon as you mix it up, the leavening agents start to work. However, you can bake the biscuits, then freeze them 🙂

  50. Made these today for Mother’s Day brunch. These were amazing! Awesome recipe and a definite keeper! Thank you!

  51. Just made this morning, YUM! I had to sub evap milk as had no buttermilk, still excellent. Wanted to post a pic, but didn’t see anyway to do so.

    • Hi Cyndie 🙂 So happy you loved the biscuits and gravy!! Sadly, there’s no way to add pictures to comments, but if you’re on Instagram, feel free to share a photo and tag me (@the_chunky_chef).. because I’d love to see 🙂

  52. These biscuits were amazing! ? Just made up another batch to see how they freeze.

  53. I only made the biscuits, but they were delicious and easy to make.

  54. Awesome biscuits! Usually I read comments for tips but The Chunky Chef already gave plenty. This is the 4th time I’ve made these and they turned out the best! Couldnt find the pan I usually use so ended up using a pie tin making them all touch. Also used a biscuit cutter vs glass. These biscuits raised the highest & were by far the fluffiest! Thank you!

  55. I love love love the biscuits. Super easy to make. I enjoyed them with jam. Thanks for sharing.

  56. This is exactly how I make my sausage gravy with two exceptions- I put a dash of Worcestershire sauce and I put a pinch of red pepper flakes. Delicious!

    Also, when I serve it, I cut a biscuit in half, place a fried egg on top, cover with sausage gravy and shredded cheddar and serve alongside homemade breakfast potatoes. SO GOOD

  57. Thank you so much for sharing this recipe, I just made it and it’s absolutely wonderful!! I am thinking about making the dough and freezing it, have you tried it before and how long did it last in the freezer for??

  58. Hmmmm Are you sure these should be baked at 450? Mine were basically burnt at the 11 minute mark ?

    • Hi Rachel, yes I’m very sure. I make these all the time and always bake them as directed, as have many other readers. Maybe your oven just runs hotter than mine? The high temperature is what makes the cold butter expand, creating steam and “lifting” the biscuits so they rise.

  59. Can the biscuits be made ahead of time frozen, thawed and baked later?

    • Hi Kyle 🙂 I’m not entirely sure, since once the baking soda and powder, they’ll start reacting with the other ingredients, which usually means they need to be baked right away. I have successfully baked the biscuits, then cooled and frozen them though.

  60. I don’t really understand your folding technique!!

    • Hi Donna 🙂 I’m sure I make it sound far more complicated than it is… and I wish I had photos, but being a one woman show here, it’s not easy to do with dough-fingers. Picture the rectangle like a clock, 12 o’clock at the top, 3 o’clock on the right hand side, 6 o’clock on the bottom, and 9 o’clock on the left hand side. Start by holding your dough in one hand at the 3 o’clock position and fold it over towards the 9 o’clock. Now grab the dough from the 6 o’clock position and fold it up towards the 12 position. Grab the dough at the 9 position and fold it towards the 3 position. Grab the dough at the 12 position and fold it towards the 6 position. Grab the dough from the 3 position and fold towards the 9 position, then grab dough from the 6 position and fold it up towards the 12 position. Basically you’re just folding the dough over itself from various sides.

  61. These biscuits came out perfect! There was no complaints just eating at our table and requests for more. Would I be able to freeze the cut out biscuits and bake the next morning? Also would I need to bake a few minutes longer?

  62. I have been searching for years for a perfect biscuit recipe, and here it is. Easy, light and fluffy, and delicious. Everything went together in the food processor, except for the buttermilk. I didn’t mix it in, I folded it in with a spatula very gently just to incorporate. Also, I didn’t use a biscuit cutter I just cut my rectangle of dough into squares so there wasn’t any left over dough. Temp and time were perfect and we ate them with homemade Elderberry jelly.
    Absolutely Fabulous.
    Thank you for the recipe.
    I didn’t make the gravy this time, but that is next.

  63. Being able to make a good biscuit has actually been on my bucket list! This recipe is ! My first try I had soft fluffy biscuits 3″tall!!! …and by all means, MAKE THE GRAVY!

  64. Can you freeze the biscuits after they are baked and cooled? This time of the year I always find myself with extra buttermilk I can’t use.

    • Hi Brooke 🙂 Yes, absolutely! I would put the baked biscuits on a wax paper lined baking sheet and freeze for about an hour, then transfer them to a big resealable bag to continue freezing. This way they don’t all stick together 🙂

  65. You are my hero!!! I’ve tried so many recipes and I was never happy. My husband being from Maryland, now living in Canada, sure missed a perfect buttermilk biscuit and tonight I get to surprised him! No one has ever mentioned the tip of not twisting the cutter! Who knew!!! Thank you so much for saving my reputation as a baker!

  66. You are my hero! My husband who is from Maryland, now living in Canada, sure missed his buttermilk biscuits. Every recipe I tried, I was just not completely satisfied or successful for that matter. No recipe has explained the little trips and tricks as you have in yours. I always twisted my cutter before lifting, who knew!!!! Thank you so much.

  67. This sounds really great and I am going to try this tomorrow morning

  68. Hi. Did you ever freeze the sausage gravy so I can make one huge batch ?

  69. These are fantastic! I made them using almond flour, and the texture is great but they didn’t rise much..about the thickness of half a normal biscuit. Any tips to get them to rise more?

    • Hi Ella, the thickness issue is probably more about the almond flour, as it behaves differently than regular flour. I’ve only tested the recipe the way it’s written, so I can’t say for certain how to adjust it for different flours

  70. Great biscuit recipe! I didn’t make the sausage gravy…maybe next time 😊

  71. Love the recipes both gravy and biscuits! Picky eaters approved.