Buttermilk Biscuits with Sage and Rosemary Sausage Gravy

Serves 6-7



  • 2 cups flour
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1 stick frozen salted butter
  • 1 cup buttermilk
  • 1/4 cup honey


  • 1 lb breakfast sausage (or any sausage of your liking)
  • 1/3 cup flour
  • 1 tbsp chopped fresh sage
  • 1 tsp chopped fresh rosemary
  • 4 cups milk
  • Salt
  • Pepper


  1. Preheat the oven to 450 degrees.
  2. In a food processor, combine dry ingredients and pulse until combined.
  3. Chop butter into large pieces then add to the food processor.
  4. Pulse about 6-10 times for 1 second until the butter pieces are a little larger than a pea.
  5. Refrigerate the mixture for about 10 minutes.
  6. Begin cooking the sausage in a large skillet along with sage and rosemary.
  7. Remove biscuit mixture and add it to a large mixing bowl.
  8. Add buttermilk and honey and mix until just combined.  Put mixture back in the refrigerator for an additional 10 minutes.
  9. Flour a large surface so the dough won’t stick.
  10. Remove the dough onto the surface and roll out (with a rolling pin) or pat down with your hands until it is about a 1/2 inch thick.
  11. Fold the dough in half and roll back out to a 1/2 inch.  Continue this process 5 times.
  12. With a biscuit cutter, cut as many biscuits as your dough will allow.  You can re-roll the remaining dough to make more biscuits but keep in mind the more you roll the dough the less they will rise and be light and flaky.
  13. Place biscuits on a baking sheet and bake for 10-15 minutes.  If the tops do not brown as much as you would like, turn the broiler on for a few minutes to get a nice golden brown color.
  14. Add the flour to the cooked sausage then add the milk.  Continue to cook over medium-low heat until the gravy is nice and thick.  Finish with salt and pepper to taste (I added a touch of cayenne to mine).  If the gravy is too thick, add more milk.  If it is too saucy, add more flour. Enjoy! 🙂

Approximately 293 calories per biscuit and 160 calories for 1/2 of a cup of gravy

**It is very important to keep the biscuit dough very cold.  I recommend refrigerating it more than you think is necessary to ensure the butter stays very very cold.

**OPTIONAL: top with a fried egg for some added goodness 🙂

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