HONEY BUTTER BISCUITS WITH SAUSAGE GRAVY

Ingredients

For the Biscuits

  • 4 cups (480g) All-Purpose Flour

  • 2 tbsp (24g) Baking Powder

  • 1 tsp (6g) Salt

  • 1 tbsp (21g) Honey

  • 2 cups (480ml) Cold Buttermilk

  • 12 tbsp (170g) Grated Butter (frozen solid before grating)

For the Honey Butter

  • 4 tbsp (84g) Honey

  • 2 tbsp (28g) Butter

For the Sausage Gravy

  • 550g (1.2 lbs) Ground Sausage

  • 1 cup (240ml) Heavy Cream

  • 1½ cups (360ml) Milk

  • ¼ cup (30g) All-Purpose Flour

  • ¼ tsp (0.5g) Red Pepper Flakes

  • ¼ tsp (0.5g) Ground Nutmeg

  • ½ tsp (1g) Smoked Paprika

  • ½ tsp (1g) Black Pepper

Method

Buttermilk Biscuits with Honey Butter

Start the Dough – Grate frozen butter and set it aside. In a large bowl, mix flour, baking powder, and salt. Stir in the grated butter, then add buttermilk and honey to bring the dough together. If it’s too wet, sprinkle in more flour as needed.

Shape & Chill – Roll the dough out, fold it once, then roll again and cut into biscuits. Use a biscuit cutter or the rim of a glass. Transfer the biscuits to a baking sheet and freeze for 20 minutes while you preheat the oven to 400°F (204°C).

Bake – Bake the biscuits for 25–30 minutes, depending on size. When almost done, baste with honey butter and return to the oven for an additional 5 minutes.

Finish – Once out the oven, baste with the rest of the honey butter. Set aside until ready to use or enjoy however you like.

Sausage Gravy

Brown the Sausage – In a skillet over medium-high heat, add the ground sausage and cook, breaking it up until fully browned. Don’t drain it unless you have way too much grease—you want about 1–2 tablespoons left in the pan.

Add the Flour – Sprinkle the flour evenly over the sausage and stir until fully absorbed—about 1 minute.

Add Liquids & Season – Slowly pour in the milk and cream, stirring constantly as it comes together. Add red pepper flakes, nutmeg, smoked paprika, and black pepper. Stir frequently until the gravy thickens.

Adjust – Taste and adjust seasoning with more salt or pepper if needed. Use as desired.

Additional Notes

  • Garnish with chives if desired. Adds color and a bit of balance.

  • I used a mixture of heavy cream and milk for the gravy. You can use only milk, half and half, or whatever you prefer. Heavy cream brings more richness, but that might be too heavy for some people. The main goal is a thick, creamy texture—how you get there is up to you.

  • I personally wanted larger biscuits and should’ve cut them that way. Just something to keep in mind if you’re chasing that big, fluffy finish.

  • The butter must be frozen and grated—no shortcuts. That’s what gives the biscuit that flakiness everyone’s chasing. Don’t skip that step.