You have to try the best made-from-scratch biscuits. They bake up with a nice high rise and are tender, fluffy, and melt in your mouth. My husband tried them and said, “Ok, what did you do differently to the biscuits?” The only difference is Azure Standard’s All-Purpose Flour and Rumiano’s Sea-Salted Butter.

When it comes to ultimate comfort food, there’s nothing quite like a plate of easy homemade biscuits smothered in creamy, southern-style sausage gravy. I’m excited to share with you my go-to recipe for flaky buttermilk biscuits paired with a hearty southern sausage gravy made from lean and clean-tasting bison. This dish is packed with flavor, health benefits, and is sure to become one of your family’s absolute favorites.

I’ve also created a video to walk you through the process step by step, so whether this is your first time making biscuits or you’re a seasoned pro, you’ll have everything you need to make the best biscuits right in your own kitchen.

But before we dive into the recipes, let’s talk about the full ingredients, some tips, and how to make these southern biscuits perfect every time.

Biscuit Recipe

Ingredients:

• 2 Cups Azure Standard All-Purpose Flour
• 1 tbsp Baking Soda
• 1 tsp Baking Powder
• 8 tbsp Rumiano’s Sea-Salted Butter, cold and cut into small pieces
• 1 Cup Greek Yogurt (or substitute with buttermilk for traditional buttermilk biscuits)

Instructions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the dry ingredients: flour, baking soda, and baking powder. These leavening agents are key to achieving those high-rise, flaky layers in your biscuits.
3. Using a pastry cutter or food processor, cut in the cold butter until the mixture resembles coarse crumbs. This step is crucial for making flaky biscuits, as the cold butter creates pockets of steam in the dough.
4. Stir in the Greek yogurt until a dough forms.
5. Turn the biscuit dough out onto a lightly floured surface and knead it into a ball. Roll out the dough and use a biscuit cutter to cut out 16 two-inch rounds. To make thick biscuits, place one round on top of another and seal the edges, yielding a total of 8 biscuits.
6. Place the cut biscuits on the prepared baking sheet and pop them into the freezer for 15-20 minutes. Freezing the biscuits before baking helps create those flaky layers.
7. Bake for 15 minutes until the tops of the biscuits are golden brown. For a buttery finish, brush a little melted butter on top right before serving.

Southern-Style Bison Gravy Recipe

Ingredients:

• 1 Pound “Force of Nature” Bison Breakfast Sausage from Azure Standard
• 1/4 Cup Azure Standard All-Purpose Flour (I’ve also used Fresh Milled Flour from Soft White Wheat Berries)
• 2 1/2 Cups Organic Whole Milk
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions:

1. In a cast-iron skillet over low heat, brown the bison breakfast sausage, breaking it up with a meat mixer as it cooks. Cook until the meat is no longer pink, about 10-12 minutes.
2. Do not drain the browned bits; they add depth to the gravy preparation. Sprinkle the flour over the meat and stir until everything is well coated. This will act as a thickening agent for your gravy.
3. Gradually pour in the milk, about 1/2 cup at a time, stirring constantly to avoid lumps. Allow the gravy to simmer over low heat, thickening as you go. Adjust the consistency to your own tastes by adding more or less milk.
4. Season with salt and black pepper. Continue to simmer until the gravy reaches your preferred thickness.
5. Serve this country gravy warm over your fresh, flaky biscuits.

Tips for the Best Biscuits and Gravy

• Cold Butter: Keeping your butter cold is key to making flaky layers in your biscuits. If the butter warms up too much, you won’t get those beautiful layers.
• Freezing the Biscuits: Freezing your biscuit dough for 15-20 minutes before baking helps the biscuits rise higher and become extra flaky.
• Biscuit Cutter: Using a sharp biscuit cutter will help prevent the edges from sealing, which can cause your biscuits to rise unevenly.

Why Bison?

Bison is not just a healthier alternative to pork or ground beef; it’s also incredibly flavorful. It has a higher protein content, is naturally lean, and doesn’t need to be drained after cooking, which is perfect for this sausage gravy recipe. Plus, bison has a clean, rich taste that pairs beautifully with the buttery, flaky biscuits.

Azure Standard: Biblically Aligned and Quality Driven

Azure Standard is my go-to source for all my organic and biblically aligned ingredients. From the flour in these biscuits to the bison breakfast sausage in the gravy, I know I’m using the best products available. Their commitment to quality and their biblical principles make them a company I’m proud to support and recommend.

I also store all my dry ingredients, like flour, in airtight containers to keep them fresh for as long as possible. Azure Standard offers a wide range of such containers.

Watch the Video

I’ve made a quick video to show you how to make these flaky biscuits and southern-style bison gravy from scratch. It’s an easy recipe that the whole family will love.

Bonus: Leftover Biscuits

If you happen to have leftover biscuits, don’t worry! They store well in an airtight container at room temperature for 3-4 days. Reheat them in the oven for a fresh, warm treat.