{"id":600,"date":"2026-01-16T18:48:13","date_gmt":"2026-01-16T18:48:13","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=600"},"modified":"2026-01-16T18:48:13","modified_gmt":"2026-01-16T18:48:13","slug":"buttermilk-biscuit-smash-with-creamy-sausage-gravy","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=600","title":{"rendered":"Buttermilk Biscuit Smash with Creamy Sausage Gravy"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h1>Buttermilk Biscuit Smash with Creamy Sausage Gravy<\/h1>\n<p>&nbsp;<\/p>\n<p><strong>A Southern-Style Comfort Breakfast<\/strong><\/p>\n<p>This Buttermilk Biscuit Smash with Sausage Gravy is pure comfort food at its finest. A single large, fluffy biscuit is baked until golden, then \u201csmashed\u201d and topped with rich, creamy sausage gravy made from savory breakfast sausage and whole milk. It\u2019s hearty, indulgent, and perfect for weekend breakfasts, brunch gatherings, or anytime you\u2019re craving a classic Southern favorite.<\/p>\n<h2>Why You\u2019ll Love This Biscuit Smash Recipe<\/h2>\n<ul>\n<li>Soft, flaky buttermilk biscuit with crisp edges<\/li>\n<li>Rich and creamy homemade sausage gravy<\/li>\n<li>Simple pantry ingredients<\/li>\n<li>No biscuit cutting or shaping required<\/li>\n<li>Perfect for breakfast or brunch<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<h3>For the Buttermilk Biscuit Smash<\/h3>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>1 tablespoon baking powder<\/li>\n<li>\u00bd teaspoon baking soda<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>\u00bd cup cold butter, cubed<\/li>\n<li>\u00be cup cold buttermilk<\/li>\n<li>2 tablespoons melted butter (for brushing)<\/li>\n<\/ul>\n<h3>For the Sausage Gravy<\/h3>\n<ul>\n<li>1 lb breakfast sausage<\/li>\n<li>3 tablespoons all-purpose flour<\/li>\n<li>3 cups whole milk<\/li>\n<li>\u00bd teaspoon black pepper<\/li>\n<li>\u00bc teaspoon salt, or to taste<\/li>\n<li>Pinch of cayenne pepper (optional)<\/li>\n<\/ul>\n<h2>How to Make Buttermilk Biscuit Smash with Sausage Gravy<\/h2>\n<h3>1. Preheat the Oven<\/h3>\n<p>Preheat your oven to <strong>425\u00b0F (220\u00b0C)<\/strong>. Lightly grease a baking sheet or a cast-iron skillet to prevent sticking and encourage even browning.<\/p>\n<h3>2. Make the Biscuit Dough<\/h3>\n<p>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.<\/p>\n<p>Pour in the cold buttermilk and gently stir just until a soft dough forms. Do not overmix \u2014 this keeps the biscuit tender and fluffy.<\/p>\n<h3>3. Smash and Bake<\/h3>\n<p>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 \u201csmash\u201d it into a thick round about <strong>1 inch tall<\/strong>.<\/p>\n<p>Brush the top generously with melted butter for extra flavor and a golden crust.<br \/>\nBake for <strong>18\u201322 minutes<\/strong>, until the biscuit is golden brown and cooked through. Remove from the oven and let it rest slightly.<\/p>\n<h2>How to Make Creamy Sausage Gravy<\/h2>\n<h3>4. Brown the Sausage<\/h3>\n<p>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.<\/p>\n<h3>5. Make the Roux<\/h3>\n<p>Sprinkle the flour evenly over the cooked sausage and stir well to coat. Cook for about <strong>1 minute<\/strong> to remove the raw flour taste.<\/p>\n<h3>6. Add the Milk<\/h3>\n<p>Gradually pour in the milk, stirring constantly to prevent lumps. Add black pepper, salt, and cayenne pepper if using.<\/p>\n<p>Simmer the gravy for <strong>5\u20137 minutes<\/strong>, stirring often, until thick, creamy, and smooth.<\/p>\n<h2>Assemble and Serve<\/h2>\n<p>Split or break the biscuit smash into portions and spoon the hot sausage gravy generously over the top. Serve immediately while warm and creamy.<\/p>\n<h2>Tips for the Best Biscuit Smash<\/h2>\n<ul>\n<li><strong>Use cold butter and buttermilk<\/strong> for the flakiest texture<\/li>\n<li><strong>Don\u2019t overwork the dough<\/strong> \u2014 gentle mixing is key<\/li>\n<li><strong>Cast-iron skillet<\/strong> gives the best crispy bottom<\/li>\n<li>Add extra milk if the gravy thickens too much<\/li>\n<\/ul>\n<h2>Serving Ideas<\/h2>\n<ul>\n<li>Serve with scrambled eggs or fried eggs<\/li>\n<li>Add a drizzle of hot sauce for heat<\/li>\n<li>Pair with fresh fruit to balance the richness<\/li>\n<\/ul>\n<h2>Storage &amp; Reheating<\/h2>\n<ul>\n<li>Store biscuits and gravy separately in the fridge for up to 3 days<\/li>\n<li>Reheat biscuits in the oven and gravy on the stovetop with a splash of milk<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Buttermilk Biscuit Smash with Creamy Sausage Gravy &nbsp; A Southern-Style Comfort Breakfast This Buttermilk Biscuit Smash with Sausage Gravy&hellip;<\/p>\n","protected":false},"author":1,"featured_media":601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=600"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/600\/revisions"}],"predecessor-version":[{"id":602,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/600\/revisions\/602"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/601"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}