Buttermilk Biscuit and Andouille Sausage Gravy Skillet

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Fluffy buttermilk biscuits topped with a rich, spicy andouille sausage gravy, perfect for a hearty breakfast or brunch. This Southern American-inspired Mother’s Day recipe, ready in about 35 minutes, pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 6 tbsp, diced cold unsalted butter
• 3/4 cup cold buttermilk
• 8 oz, sliced andouille sausage
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour (for gravy)
• 2 cups whole milk
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• to taste salt (for gravy)

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt. Cut in 6 tbsp cold unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Step 2: Pour in 3/4 cup cold buttermilk and stir gently until dough just comes together. Turn dough onto floured surface and fold gently 3-4 times; pat into a 1-inch thick rectangle. Use a 2.5-inch biscuit cutter to cut 8 biscuits and place on a baking sheet. Bake for 12-15 minutes until golden brown.
3. Step 3: While biscuits bake, heat 2 tbsp unsalted butter in a skillet over medium heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp, stirring occasionally.
4. Step 4: Sprinkle 3 tbsp all-purpose flour over sausage in skillet and cook, stirring, for 1-2 minutes until flour is golden and fragrant.
5. Step 5: Gradually whisk in 2 cups whole milk, stirring constantly to avoid lumps. Cook over medium heat for 5-7 minutes until gravy thickens and coats the back of a spoon.
6. Step 6: Season gravy with 1 tsp black pepper, 1/4 tsp cayenne pepper, and salt to taste. Serve hot sausage gravy spooned generously over warm buttermilk biscuits.