Pull-apart buttermilk biscuits with sausage gravy from Cravings - Recipes for All the Food You Want to Eat (page 32) by Chrissy Teigen and Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jennifer_vszvd1 on February 05, 2026

    I’ve made this many times and it’s a household favorite. No notes.

  • aeb on January 04, 2026

    It's too bad this dish is a three-recipes-in-one affair, as (on this user's first attempt) the Sausage Gravy and Maple Cream were 5??, with the biscuits being 3??. The gravy and cream were incredibly simple and delicious (why haven't I made flavored cream for savory dishes before?! A revelation!) and will definitely be made again. As for the biscuits, mine were tasty but too chewy, borne of an overly wet dough. Light and fluffy they were not, but I appreciated the simple square biscuit method rather than fussing with cutting out circles. There's a strong chance of user error here as it was a first-time bake, but I'd try a different biscuit recipe in the future rather than return to this one.

  • mdagl on August 17, 2023

    Just made the gravy. It was excellent. Loved the maple cream with it as well. Will be making this recipe again, and I look forward to trying out the biscuits.

  • kaityblueeyes on November 28, 2021

    This is a repeat recipe for me! The biscuits are amazing and it’s a great brunch for company to share family style. I have made it a few times over the years and I still love it!

  • EmilyR on November 06, 2019

    I made just the gravy after attempting another biscuit recipe that turned into a disaster of butter bombes (you've been warned - don't make the online recipe for Denver Biscuit Company's Franklin biscuit, because it's not accurate). I skipped that gravy and turned to this one, which is super rich even with 2% milk. It eventually came together and was rich as expected. This is something I'll probably make once a year at most, but it's good. Next time I'll make the biscuits, too.

  • anya_sf on June 18, 2017

    I made 1/2 recipe (6 smaller biscuits) and 3 of us ate all of it for brunch. I only added 1 Tbsp butter since there was already fat rendered from the sausage. I used 2 Tbsp flour, but would use less next time, as the gravy got super thick and I ended up adding 1/2-3/4 cup more milk (the extra milk was 1%, rather than whole, which worked, although I don't think you'd want to use 1% for the entire gravy). I omitted the red pepper flakes because my son doesn't like spicy food, and just added Tabasco on my serving. It wasn't that salty or peppery, probably due to the extra milk. There was enough gravy for 3-4 biscuits because it reduces a lot as you stir; not sure the long stirring time is needed, esp. with smaller quantity. Also I think you need to stir on low, not med-high. The remaining biscuits with butter and the maple cream (super yum). I just used a pastry cutter for the biscuits, which worked fine. I liked that the biscuits were not too fatty, since the gravy was rich.

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