Cornmeal-Sage Biscuits and Sausage Gravy Recipe

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Cornmeal-Sage Biscuits and Sausage Gravy
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  1. Preheat oven to 450 degrees 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.
  6. 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.
  7. 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.
  9. Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
  10. 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 degrees 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 445.55 Kcal (1865 kJ)
Calories from fat 231.7 Kcal
% Daily Value*
Total Fat 25.74g 40%
Cholesterol 82.15mg 27%
Sodium 652.76mg 27%
Potassium 587.2mg 12%
Total Carbs 33.42g 11%
Sugars 5.58g 22%
Dietary Fiber 1.49g 6%
Protein 19.24g 38%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 5%
Iron 1.7mg 10%
Calcium 207.6mg 21%
Amount Per 100 g
Calories 214.33 Kcal (897 kJ)
Calories from fat 111.46 Kcal
% Daily Value*
Total Fat 12.38g 40%
Cholesterol 39.52mg 27%
Sodium 314.01mg 27%
Potassium 282.47mg 12%
Total Carbs 16.08g 11%
Sugars 2.68g 22%
Dietary Fiber 0.72g 6%
Protein 9.26g 38%
Vitamin C 0.9mg 3%
Vitamin A 0.1mg 5%
Iron 0.8mg 10%
Calcium 99.8mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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