Buttermilk Oat Biscuits Sausage Gravy

Buttermilk Oat Biscuits and Sausage Gravy

Tender biscuits smothered in savory gravy is one of our favorite indulgences. We’ve put a healthy twist on this diner classic with wholesome oats and it’s every bit as good as the original.
Course: Breakfasts
Oat Type: Oat Flour, Quick Oats
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people


For the buttermilk oat biscuits:

  • 1 1/2 cups flour all-purpose (375 ml)
  • 1 cup quick oats (250 ml)
  • 1 Tbsp baking powder (15 ml)
  • 1/2 tsp baking soda (2.5 ml)
  • 1 tsp sugar white (5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 6 Tbsp butter cold, cut into cubes (90 ml)
  • 1 cup buttermilk (250 ml)

For the gravy:

  • 12 oz turkey sausages or pork sausages, casings removed (340 g)
  • 1 Tbsp canola oil optional (15 ml)
  • 1/3 cup oat flour (75 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper freshly ground (1 ml)
  • 1/4 tsp thyme dried (1ml)
  • 3 cups milk cold (750 ml)


For the biscuits:

  • Preheat oven to 450° F (230° C) degrees.
  • In a mixing bowl, whisk together flour, oats, baking powder, baking soda, sugar and salt.
  • Cut in butter, using a pastry blender or two knives, until butter pieces are pea-sized.
  • Slowly add buttermilk, stirring lightly, just until mixture comes together.
  • Generously sprinkle your counter or board with flour, turn out dough, and knead lightly for six turns only. That’s it – do not over work your dough.
  • Pat dough into a rectangle, 3/4” thick.
  • Cut into eight squares with a sharp knife.
  • Place on a parchment lined baking sheet, brush tops with buttermilk (if desired) and bake for 10 – 12 minutes, or until golden. Serve with sausage gravy.

For the gravy:

  • Crumble sausages into a large non-stick skillet over medium-high heat.
  • Cook, stirring frequently, until lightly browned and no longer pink.
  • If there is little fat in the pan, add 1 Tbsp canola oil. Whisk in oat flour, salt, pepper and thyme, cooking until oil is absorbed. Do not brown.
  • Gradually whisk in milk, bring to a simmer and cook, stirring, until gravy thickens.
  • Serve immediately over warm, split biscuits.