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–+ servings
Buttermilk Biscuits With Maple Sausage Gravy

Buttermilk Biscuits with Maple Sausage Gravy

Yield: 6
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Homemade biscuits are so much easier to make than you think – and they taste even better when smothered in homemade sausage gravy with a hint of maple goodness!
5 stars (2 ratings)

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup LAND O LAKES® Butter with Olive Oil & Sea Salt, cut into bits
  • ¾ cup milk
  • ¼ cup heavy cream, plus more for brushing
  • 1 ½ tablespoons Greek yogurt
  • ½ teaspoon vinegar
  • 1 large egg

For the gravy

  • 2 tablespoons olive oil
  • 1 small onion, pureed
  • 1 12-ounce package bratwurst sausages, casings removed
  • ¼ cup all-purpose flour
  • ½ teaspoon cayenne pepper
  • ⅔ cup milk
  • ½ cup heavy cream
  • 3 tablespoons maple syrup
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, sugar, baking powder and baking soda. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In a large glass measuring cup or another bowl, whisk together milk, heavy cream, Greek yogurt, vinegar and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Pour the dough onto a well floured surface and knead lightly about 5-6 times. Roll the dough to a 1-inch thickness and use a 2-inch round cutter to cut out the biscuits. Press together the scraps and repeat, making about 8 biscuits.
  • Place biscuits onto the prepared baking sheet and brush the tops with heavy cream. Place into oven and bake for 16-18 minutes, or until the tops are golden. Remove from oven and cool on a wire rack.
  • To make the gravy, heat olive oil in a medium saucepan over medium heat. Add onions and sausage and cook, stirring frequently, until the sausage has browned, about 5-10 minutes, making sure to crumble the meat as it cooks. Stir in flour and cayenne pepper until moistened, about 1 minute. Gradually stir in milk and heavy cream until the sauce has begun to thicken, about 1-2 minutes. Remove from heat; stir in the maple syrup and season with salt and pepper, to taste.
  • To serve, split the biscuits in half and top with maple sausage gravy. Serve hot.

Notes

Adapted from Lauren’s Latest