Classic Buttermilk Biscuits with Herb‑Infused Gravy

Few dishes define Southern comfort like flaky buttermilk biscuits paired with rich, herb‑infused gravy. As a longtime food critic steeped in American soul‑food traditions, I’ve honed this recipe to produce biscuits that rise tall with tender layers, plus a gravy brimming with fresh thyme, sage, and savory sausage. Here’s my trusted approach:

Ingredients

Biscuits:

2 cups all‑purpose flour
1 Tbsp baking powder
½ tsp baking soda
1 tsp salt
6 Tbsp unsalted butter, cold and cubed
¾ cup cold buttermilk

Gravy:

1 lb breakfast sausage (pork or turkey)
3 Tbsp all‑purpose flour
2 cups whole milk
1 tsp fresh thyme leaves
1 tsp chopped fresh sage
Salt and pepper to taste

Step‑by‑Step Process

Prep & Preheat
Preheat oven to 450 °F (230 °C). Line a baking sheet with parchment.
Make Biscuit Dough
Whisk flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Stir in buttermilk until just combined—do not overmix.
Shape & Bake
Turn dough onto floured surface, gently pat to 1‑inch thickness. Use a floured cutter to stamp 2‑in disks (don’t twist—this seals edges). Place biscuits on sheet, close but not touching. Bake 12–15 minutes until golden.
Cook Sausage & Make Roux
Meanwhile, brown sausage in a skillet over medium heat, breaking into crumbles. Sprinkle flour over sausage drippings, stir 1 minute to cook the flour.
Build the Gravy
Gradually whisk in milk until smooth. Add thyme and sage. Simmer 5–7 minutes until thickened, stirring often. Season with salt and pepper.
Serve
Split biscuits, ladle gravy over top, and enjoy immediately.

Why This Works

Cold Butter Technique: Ensures steam pockets for flaky layers.
Fresh Herbs: Thyme and sage bring depth beyond plain gravy.
High Heat Bake: Rapid oven spring yields tall, tender biscuits.

Whether for a cozy weekend brunch or a hearty breakfast, these biscuits and gravy showcase why simple ingredients, handled properly, deliver unforgettable flavor.