Weekend breakfast, buttermilk biscuit and sausage gravy

biscuit and sausage gravy

On weekdays I usually don’t have time to eat breakfast, I usually grab something about mid morning and don’t think any more of it. Weekends are different, I have time to plan something nice, do the shopping, cook and take my time over the weekend newspaper and have a catch up.

Here are a few of our favourite breakfasts.


Eggs and bacon with salsa


egg and salsa with bacon


Pancakes with honey, coconut and fruit


pancakes fruit honey and coconut


One of the breakfasts I have missed from when I was in the USA is a proper Southern breakfast. A buttermilk biscuit is a thing of beauty, flaky, buttery, soft and with a nice crust. It tastes even better with a sausage gravy. I haven’t had one since I was last in the USA. I am not sure why but I haven’t thought of making it myself until the other day when I was at the butcher looking at sausages for this weekends breakfasts.

I wasn’t going to loose the idea so I got bacon and sausages and started to look for a good recipe. In the end I liked the look of this recipe for Southern breakfast in Saveur Magazine.

I did a few minor tweaks but I followed the recipe and couldn’t wait to try it out.


Buttermilk biscuits

preparation time 10 minutes

cooking time 20-25 minutes

oven 200C or 400F

serves 3


  • 2 1/2 dl or 1 1/4 cup plain flour
  • 50 gr or 1.7 oz cold, cubed butter
  • 2/3 tsp salt
  • 1 1/4 tsp baking powder
  • 1 1/2 dl or 3/4 cup buttermilk
  • a pinch of cayenne pepper
  • melted butter for brushing the top
  • flour for baking

Mix salt, flour, cayenne pepper and baking powder. Add the cold, cubed butter and mix with the flour. Last add the buttermilk and mix.

Flour a surface and shape the dough. Cut out the biscuits.


buttermilk biscuit


Place them on a baking tray. Place the remaining dough on the baking tray . Brush with melted butter and bake until they are golden crispy.


Whilst they are baking make the sausage gravy. I like the Saveur recipe because it has bacon in it.


Sausage gravy 

preparation time 5 minutes 

cooking time 15 minutes 

serves 2 -3


  • 3 sausages, I used Cumberland
  • 3 rashes of streaky bacon
  • 3 tbsp flour
  • milk, approx 4 dl or 2 cups
  • 1 handful of kale, thinly sliced
  • 1/4 tsp cayenne pepper
  • 1 tbsp rice wine vinegar
  • salt and pepper to taste

Cut up the bacon and fry just about crispy in a pan. Add the sausage meat and break it up as it cooks. Add the kale and let cook until the sausage meat is nice and brown.


sausage gravy mix


Add the flour and let it cook out for a couple of minutes. Add the milk, a little at the time until you have the desired thickness of the sauce. Stir the whole time with a wooden spoon to avoid lumps. Add cayenne pepper, salt, pepper and the vinegar. Let it cook for another few minutes, taste again and serve.


biscuit and sausage gravy


The biscuits were buttery and the sausage gravy had a nice bite from the vinegar and cayenne. Using Cumberland sausages added some extra flavour as well. It might seem like a lot of work in the morning but it took about 35 minutes in total. Biting in to a still warm biscuit was a treat and the sausage gravy did taste like Southern comfort food.

I was set up for the day and I didn’t need anything else until much later in the evening.















6 Responses to “Weekend breakfast, buttermilk biscuit and sausage gravy”
  1. Loretta says:

    Nothing quite like buttermilk biscuits is there? Love all your varied options for breakfast, I’m sure they keep one going for the rest of the day.

    • petra08 says:

      hi Loretta
      You are absolutely right! A just baked buttermilk biscuit is a treat. I did read about someone who made this for dinner and it would make sense 🙂

  2. The biscuits sound good!!! I couldn’t risk making them…!

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