Sausage Gravy Butter Swim Biscuits

Look, I really like this Libby’s canned gravy. I wanted to keep this entire recipe easy by using store bought gravy. It is a fantastic alternative for those who don’t enjoy or don’t want to make homemade gravy (side note: you will NEVER get judgement from me on stuff like this – if you make food of any kind in your home – it’s considered homemade in my book.) But I think it is kind of a no brainer question – OF COURSE you can and you don’t need my permission – I’m not your Momma. But you can absolutely make Homemade Sausage Gravy with your favorite recipe if you’d rather make it from scratch. Just make your normal recipe. This recipe requires 2 (15 ounce) ounce cans of sausage gravy. That is a total of 30 ounces, so if you’re making this from scratch, you’d need 30 ounces of your homemade gravy which is a little less than 4 cups – see how easy that was? 🙂

Yes. You’ll cut the dough in the sense that you’re dragging a knife through the dough gently to make it easier to slice them once you’ve baked them so you don’t get one giant blob of dough.

Using a kitchen scale is one of the most accurate ways to measure flour, but I know not everyone has a scale. So, the scoop and swipe method is the best way to measure flour accurately without packing it down. Here’s how to do it:
Fluff the flour – Use a spoon to stir and aerate the flour in the container or bag. This prevents it from being too compact. But, there’s no need for a sifter.
Spoon the flour into the measuring cup – Instead of scooping directly with the cup, use a spoon to lightly fill the measuring cup. This ensures you’re not packing in too much flour.
Overfill slightly – Let the flour mound slightly over the top of the measuring cup. Some may refer to this as a “rounded” measuring cups worth of flour.
Level it off – Take a flat-edged utensil (like a butter knife) and gently swipe it across the top of the cup to remove the excess flour.
This method prevents excess flour, which can lead to dry or dense biscuits.
However, if you do over measure your flour, know that this recipe is pretty forgiving. You can just add a touch more buttermilk to compensate for the extra flour.

So, you’ll see in the recipe card that I said you’ll need 1 ¾-2 cups buttermilk.
The reasoning behind this is the type of buttermilk you use will vary on the amount needed. You could use non fat, low fat, or full fat buttermilk. If you use full fat buttermilk, you’ll find that it’s thicker than the other variations and you will need a bit more of it. If you are not seeing the dough get wet enough, if you’re still seeing lots of dry flour patches, then you probably need a bit more buttermilk to get the whole mixture moist. The dough should be sticky. So, as you work your dough, you’ll find if you need a touch more buttermilk or not. This is a very forgiving dough recipe.

Leftovers are good for up to 3 days if kept in an airtight container in the fridge.