Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Combine dry ingredients

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

Cut in butter

Cut 6 tablespoons very cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the dry ingredients until pea-sized crumbs remain (some larger bits are fine for flakiness).

Add liquids and mix

Make a well in the flour mixture and pour in 1 cup cold buttermilk. Stir gently with a fork or rubber spatula just until the dough comes together — it will be slightly shaggy and sticky. If dough seems too dry, add up to 2 tablespoons whole milk, 1 tablespoon at a time.

Fold and pat

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3–4 times to create layers; do not overwork. Pat the dough to about 3/4-inch thickness.

Cut biscuits

Using a 2-inch round cutter (or a floured glass), press straight down without twisting to cut biscuits. Gather scraps, gently pat out, and cut additional biscuits. You should get roughly 12 mini biscuits (depending on cutter size).

Bake

Place biscuits close together on the prepared baking sheet (for taller sides) or spaced slightly apart for crispier sides. Brush tops lightly with a bit of extra buttermilk if desired. Bake at 425°F (220°C) for 10–12 minutes or until golden brown on top and bottom.

Finish

Remove biscuits from oven and transfer to a wire rack to cool slightly while you prepare the gravy. Biscuits are best served warm.

Brown the sausage

In a large skillet (10–12 inches) set over medium-high heat, add 1 lb ground pork sausage. Break it into small pieces with a spatula and cook, stirring occasionally, until well browned and most of the fat has rendered, about 7–9 minutes.

Adjust heat and measure fat

Reduce heat to medium. If the pan has an excessive amount of fat, spoon off all but about 3 tablespoons of rendered fat; leave any flavorful browned bits in the pan.

Make the roux

Sprinkle 1/4 cup all-purpose flour evenly over the sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste and coat the meat, producing a slightly pasty roux.

Add milk gradually

Slowly pour in 3 cups whole milk while whisking or stirring vigorously to prevent lumps. Continue to cook over medium heat, stirring frequently, until the gravy thickens, about 5–8 minutes. If the gravy becomes too thick, add a little extra milk, 2 tablespoons at a time, until you reach desired consistency.

Finish and season

Stir in 1/4 cup heavy cream (optional) for extra richness. Season the gravy with 1 teaspoon salt, 1 teaspoon freshly cracked black pepper, and 1/4 teaspoon crushed red pepper if using. Taste and adjust salt and pepper as needed.

Simmer briefly

Let the gravy simmer gently for 2–3 minutes to meld flavors and thicken further, stirring occasionally to prevent sticking. If it becomes too thick upon standing, thin with a splash of milk.

Serve

Split or halve the warm mini biscuits and spoon generous portions of hot sausage gravy over them. Garnish with 1 tablespoon chopped fresh parsley if desired. Serve immediately.