Cornmeal-Sage Biscuits and Sausage Gravy

Craving a hearty breakfast or brunch? These homemade biscuits--and the sausage and gravy recipe on top--will surely satisfy. Once you learn how to make gravy at home, you'll never buy the jarred variety again!

Cornmeal-Sage Biscuits and Sausage Gravy
Prep Time:
30 mins
Bake Time:
12 mins
Total Time:
30 mins


  • 2 ⅔ cup all-purpose flour

  • cup cornmeal

  • 4 teaspoon baking powder

  • 1 tablespoon sugar

  • ¾ teaspoon cream of tartar

  • ½ teaspoon salt

  • 2 tablespoon finely chopped green onion (1)

  • 1 teaspoon finely snipped fresh sage or 1/4 teaspoon dried sage, crushed

  • ¾ cup butter

  • 1 ¼ cup buttermilk or sour milk* or 1 cup milk

  • 1 recipe Sausage Gravy

  • Chopped green onions (optional)

Sausage Gravy

  • 1 ½ pound bulk pork sausage

  • 1 cup chopped onion (1 large)

  • ¼ cup all-purpose flour

  • 3 cup milk

  • Salt and ground black pepper

  • 2 teaspoon snipped fresh thyme (optional)


  1. Preheat oven to 450°F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.

  3. Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.

  4. To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.

Sausage Gravy

  1. In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.


To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.


Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350°F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.

Nutrition Facts (per serving)

450 Calories
28g Fat
33g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 450
% Daily Value *
Total Fat 28g 36%
Saturated Fat 13g 65%
Cholesterol 77mg 26%
Sodium 714mg 31%
Total Carbohydrate 33g 12%
Total Sugars 6g
Protein 15g
Vitamin C 2.4mg 12%
Calcium 232.2mg 18%
Iron 2.3mg 13%
Potassium 366mg 8%
Folate, total 64.5mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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