New Orleans-Style Buttermilk Biscuit and Sausage Gravy

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Fluffy homemade buttermilk biscuits topped with a rich, creamy sausage gravy seasoned with black pepper and herbs, inspired by classic Mother's Restaurant dishes. This American-inspired recipe, ready in about 45 minutes, combines all-purpose flour, baking powder, baking soda into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup (cold, cubed) unsalted butter
• 3/4 cup buttermilk
• 12 oz breakfast sausage
• 1/4 cup all-purpose flour (for gravy)
• 2 cups whole milk
• 1 tsp black pepper
• 1 tsp fresh thyme leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut 1/2 cup cold unsalted butter into the flour mixture with a pastry cutter until it resembles coarse crumbs.
2. Step 2: Pour 3/4 cup cold buttermilk into the flour mixture and stir gently just until combined; do not overmix. Turn the dough onto a floured surface and gently pat to 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out biscuits and place them on a baking sheet. Bake for 12-15 minutes until golden brown.
3. Step 3: While biscuits bake, brown 12 oz breakfast sausage in a large skillet over medium heat, breaking it up with a spoon until no longer pink and lightly browned, about 6-7 minutes. Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir for 1-2 minutes until the flour is absorbed and slightly toasted.
4. Step 4: Gradually whisk in 2 cups whole milk, stirring continuously until the gravy thickens and coats the back of a spoon, about 5-7 minutes. Season with 1 tsp black pepper and 1 tsp fresh thyme leaves, stirring well.
5. Step 5: Serve the warm sausage gravy generously over the freshly baked buttermilk biscuits.