Biscuits & Gravy Recipe
Our signature dish, thick southern-style sausage gravy over a buttery biscuit, both made from scratch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Sausage Gravy
Method
Biscuits
- 1
Prepare Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Add Milk
Pour in the milk and stir until just combined. Do not overmix.
- 3
Shape Biscuits
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round. Cut out biscuits using a biscuit cutter or a glass.
- 4
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and set aside.
Sausage Gravy
- 5
Cook Sausage
In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 5-7 minutes.
- 6
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 1-2 minutes.
- 7
Add Milk
Gradually pour in the milk, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, about 3-5 minutes.
- 8
Season Gravy
Season with salt, black pepper, and red pepper flakes. Stir well and adjust seasoning to taste.
