Big Biscuits And Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper. Keep ingredients cold — place the butter back in the refrigerator until ready to use.

Dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.

Cut in butter

Add the 3/4 cup very cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or fingertip pulsing, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (some larger pieces are fine — they create flakiness).

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or rubber spatula just until the dough comes together and you no longer see dry streaks. Do not overmix; the dough should be shaggy and slightly sticky.

Shape biscuits

Turn the dough onto a lightly floured surface. With floured hands, fold the dough over itself 3–4 times to build layers. Pat or roll to about 1-inch thick. Using a 3 1/2–4 inch biscuit cutter (or an inverted drinking glass), cut two large biscuits; press straight down without twisting. Re-roll scraps gently and cut if desired for extra biscuits.

Bake

Place the biscuits on the prepared sheet about 1 inch apart for slightly crisper sides or touching for taller sides. Brush the tops with 2 tablespoons whole milk if desired. Bake in the preheated 450°F oven for 12–16 minutes, until risen and deep golden on top. Rotate the pan halfway through if your oven is uneven. Remove and let rest 5 minutes.

Finish

If desired, brush tops with 1 tablespoon unsalted butter for extra shine and richness. Keep warm while you make the gravy.

Cook sausage

In a large skillet set over medium heat, add 12 oz breakfast sausage. Break it up with a spoon and cook, stirring occasionally, until well browned and no pink remains, about 7–9 minutes. Drain off and reserve excess grease if there is more than about 2 tablespoons; leave roughly 1–2 tablespoons of fat in the pan for flavor. If the sausage is lean and there's little fat, add 1 tablespoon unsalted butter.

Make the roux

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste and form a paste (roux). It should bubble gently but not burn.

Add milk and seasonings

Gradually whisk in 3 cups whole milk, adding a splash at a time and whisking to smooth the roux before adding more. Once all the milk is incorporated, bring the mixture to a gentle simmer. Add 1/2 teaspoon crushed red pepper flakes, 1 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt, 1 teaspoon Worcestershire sauce and 1/2 teaspoon hot sauce (if using). Continue to simmer, stirring frequently, until the gravy thickens to your desired consistency, about 5–8 minutes. If it becomes too thick, thin with additional milk, 1 tablespoon at a time.

Adjust seasoning

Taste and adjust salt, pepper, and heat. Remember biscuits will mellow the spice, so aim for a slightly bold gravy. Keep gravy warm on the lowest heat and stir occasionally; if it sits too long it will thicken — whisk in a splash of milk to loosen.

Split each large biscuit horizontally and place on two warmed plates (one biscuit per plate if serving one each, or both on a single plate for sharing).

Ladle a generous amount of spicy sausage gravy over each split biscuit, covering the top and letting some run onto the plate. Use roughly half to two-thirds of the gravy for two biscuits; reserve any extra for seconds.

Garnish with chopped fresh chives or parsley if desired and serve immediately while hot. Serve with hot sauce at the table for additional heat.