Buttermilk Biscuit Smash with Creamy Sausage Gravy

 

A Southern-Style Comfort Breakfast

This Buttermilk Biscuit Smash with Sausage Gravy is pure comfort food at its finest. A single large, fluffy biscuit is baked until golden, then “smashed” and topped with rich, creamy sausage gravy made from savory breakfast sausage and whole milk. It’s hearty, indulgent, and perfect for weekend breakfasts, brunch gatherings, or anytime you’re craving a classic Southern favorite.

Why You’ll Love This Biscuit Smash Recipe

• Soft, flaky buttermilk biscuit with crisp edges
• Rich and creamy homemade sausage gravy
• Simple pantry ingredients
• No biscuit cutting or shaping required
• Perfect for breakfast or brunch

Ingredients

For the Buttermilk Biscuit Smash

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup cold butter, cubed
• ¾ cup cold buttermilk
• 2 tablespoons melted butter (for brushing)

For the Sausage Gravy

• 1 lb breakfast sausage
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• Pinch of cayenne pepper (optional)

How to Make Buttermilk Biscuit Smash with Sausage Gravy

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or a cast-iron skillet to prevent sticking and encourage even browning.

2. Make the Biscuit Dough

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold cubed butter and cut it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

Pour in the cold buttermilk and gently stir just until a soft dough forms. Do not overmix — this keeps the biscuit tender and fluffy.

3. Smash and Bake

Turn the dough out onto a lightly floured surface and gently bring it together. Transfer it to the prepared baking sheet or skillet and press or “smash” it into a thick round about 1 inch tall.

Brush the top generously with melted butter for extra flavor and a golden crust.
Bake for 18–22 minutes, until the biscuit is golden brown and cooked through. Remove from the oven and let it rest slightly.

How to Make Creamy Sausage Gravy

4. Brown the Sausage

While the biscuit is baking, heat a skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until fully browned.

5. Make the Roux

Sprinkle the flour evenly over the cooked sausage and stir well to coat. Cook for about 1 minute to remove the raw flour taste.

6. Add the Milk

Gradually pour in the milk, stirring constantly to prevent lumps. Add black pepper, salt, and cayenne pepper if using.

Simmer the gravy for 5–7 minutes, stirring often, until thick, creamy, and smooth.

Assemble and Serve

Split or break the biscuit smash into portions and spoon the hot sausage gravy generously over the top. Serve immediately while warm and creamy.

Tips for the Best Biscuit Smash

• Use cold butter and buttermilk for the flakiest texture
• Don’t overwork the dough — gentle mixing is key
• Cast-iron skillet gives the best crispy bottom
• Add extra milk if the gravy thickens too much

Serving Ideas

• Serve with scrambled eggs or fried eggs
• Add a drizzle of hot sauce for heat
• Pair with fresh fruit to balance the richness

Storage & Reheating

• Store biscuits and gravy separately in the fridge for up to 3 days
• Reheat biscuits in the oven and gravy on the stovetop with a splash of milk