Buttermilk Biscuits & Sausage Gravy
Sunday-diner breakfast, any night of the week.
$10.50 total
Ingredients & Cost Breakdown
| 2 cups flour, for biscuits | $0.69 |
| Butter | $0.69 |
| Buttermilk | $0.57 |
| 1/2 lb breakfast sausage | $5.16 |
| Flour, for gravy | $0.11 |
| 1 cup milk, for gravy | $0.46 |
| Salt, pepper & baking powder | $0.23 |
| Collard greens, side | $2.59 |
| Total | $10.50 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 2 cups flour, for biscuits
- Butter
- Buttermilk
- 1/2 lb breakfast sausage
- Flour, for gravy
- 1 cup milk, for gravy
- Salt, pepper & baking powder
- Collard greens, side
How to Make It
- Cut cold butter into flour, add buttermilk, form dough; cut into biscuits and bake at 450°F, 12–15 minutes.
- Brown sausage in a skillet, breaking it up, 6 minutes.
- Sprinkle flour over, cook 1 minute; whisk in milk, simmer until thickened.
- Split biscuits and top with gravy.
- Serve with collard greens on the side.
No-Time-For-That Tip: Cold butter and barely-mixed dough — overworking biscuit dough is the #1 way to get hockey pucks.
Swap It: No buttermilk? A cup of milk with a tablespoon of vinegar, rested 5 minutes, does the same job.
🍽️ Pairs well with Hoppin' John
Gear for this recipe
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