The Ultimate Flaky Buttermilk Biscuits & Savory Sausage Gravy
A classic Southern comfort dish, perfected. This recipe focuses on technique to ensure impossibly flaky, tender biscuits and a rich, velvety gravy every time.

Part 1: Flaky Buttermilk Biscuits
📝 Ingredients

2 ½ cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

½ cup (1 stick) cold unsalted butter, cubed

1 cup cold buttermilk

🔪 Instructions

Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and baking soda.

Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. 💡 Pro-Tip: Keeping the butter cold is the #1 secret to flaky layers.

Form the Dough: Create a well in the center of the flour mixture. Pour in the cold buttermilk. Using a fork, gently stir until the dough is just combined and shaggy. Do not overmix; a few dry spots are okay.

Create Layers: Turn the dough onto a lightly floured surface. Gently pat it into a ½-inch thick rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees and repeat the folding process 2-3 more times. This builds the flaky layers.

Cut the Biscuits: Gently pat the dough to a ¾-inch thickness. Using a floured 2.5-3 inch biscuit cutter, press straight down without twisting. 💡 Pro-Tip: Twisting the cutter seals the edges and prevents a full rise.

Bake: Place biscuits close together on the prepared baking sheet for soft sides. Bake for 12-15 minutes, or until puffed and golden brown on top.

Part 2: Savory Sausage Gravy
📝 Ingredients
Continued on next page 👇