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Buttermilk Biscuits and Andouille Cream Gravy Recipe

Nothing like an amazing plate of biscuits and gravy.
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Buttermilk biscuits and andouille sausage gravy recipe.
Dive into this tasty breakfast of Buttermilk Biscuits and Andouille Sausage Gravy. Try the recipe at home. ©Louisiana Kitchen & Culture Magazine

This Louisiana twist on traditional biscuits and gravy uses andouille sausage to liven up the average biscuits and gravy recipe. It adds a tasty kick with a bit of spice — a lagniappe (a little something extra). Discover even more recipes from our partner Louisiana Kitchen and Culture Magazine.

Ingredients for Buttermilk Biscuits:

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 1/3 cups cold buttermilk
  • 1 tablespoon butter
  • Andouille Cream Gravy (recipe follows)
  • sliced green onions, for garnish

Method of Preparation:

  1. Preheat oven to 475ºF.
  2. Place a 10-inch cast-iron griddle or skillet in the oven to heat.
  3. Sift together flour, baking powder, salt, and baking soda. Using a box grater, quickly grate cold butter over flour mixture, stirring with a fork to combine. Add cold buttermilk and stir until just combined; dough will be sticky. Transfer to a floured work surface, sprinkle with a little flour, and knead 3 to 4 times; shape into a long roll. 
  4. Remove hot griddle from oven; add remaining butter and swirl to melt and coat.
  5. Working with about ½ cup dough at a time, pinch off pieces and roll gently in your hands to shape. Arrange on hot greased skillet with sides just touching; transfer to oven and bake for 10 to 12 minutes, or until golden brown. Split biscuits in half and serve hot with Andouille Cream Gravy; garnish with green onions. Makes about 8 large biscuits.

Note: Preheating and greasing the griddle will produce biscuits with a crisp bottom; if you prefer softer biscuits, don’t preheat the griddle.

Andouille Cream Gravy Ingredients:

  • 1/4 cup butter
  • 4 ounces andouille sausage, coarsely chopped
  • 1 medium onion, finely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup all-purpose flour
  • 2 cups half & half
  • salt and pepper

Method of Preparation:

  1. Place a large skillet over medium heat. Add the butter and melt. Add sausage and onion; sauté until vegetables are softened, 8 to 10 minutes.
  2. Stir in paprika, garlic powder, and cayenne, if using. Sprinkle flour over mixture and stir to combine; cook, stirring constantly, until roux begins to brown and flour smells toasty.
  3. Gradually whisk in half & half; cook and stir until thickened and bubbly. Taste; add salt and pepper as desired. Makes about 4 cups.

Note: Biscuits can be split and toasted to warm up for latecomers; Andouille Cream Gravy can be kept warm in a slow cooker.