Two Biscuits & Sausage Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until evenly distributed.

Cut in butter

Add 4 tbsp cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk and form dough

Make a well in the center and pour in 3/4 cup buttermilk. Stir gently with a fork until the dough just comes together. Do not overmix; dough should be slightly shaggy and sticky.

Turn out and fold

Lightly flour a work surface with about 1 tbsp flour. Turn the dough out onto the surface and gently press it into a rectangle about 3/4-inch thick. Fold the dough over onto itself 2-3 times to create layers, pressing gently—do not knead vigorously.

Cut biscuits

Pat the dough to a 3/4- to 1-inch thickness. Using a 2.5- to 3-inch round biscuit cutter, cut out two biscuits (you can reroll scraps once). Place biscuits on the prepared baking sheet about 1 inch apart so the sides can rise slightly.

Bake

Bake in the preheated oven for 12–15 minutes, until the tops are golden brown and the biscuits have risen. Remove from oven and optionally brush the tops with 1 tbsp melted unsalted butter. Keep warm while you make the gravy.

Brown the sausage

Heat a 10-inch skillet over medium heat. Add 8 oz bulk pork breakfast sausage, breaking it into small pieces with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

Make the roux

Reduce heat to medium-low. Sprinkle 3 tbsp all-purpose flour evenly over the cooked sausage. Stir continuously for 1–2 minutes to cook the raw flour taste, coating the sausage and letting the flour absorb the fat.

Add milk and simmer

Gradually pour in 2 cups whole milk while stirring to combine and smooth lumps. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently. The gravy will thicken as it cooks, about 4–6 minutes.

Season

Season the gravy with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp crushed red pepper flakes if using. Taste and adjust seasoning as needed. If the gravy becomes too thick, stir in up to 1/4 cup extra milk to reach desired consistency.

Finish

Simmer another minute to meld flavors, then remove from heat. Keep warm until biscuits are ready.

Split the warm biscuits horizontally. Place each bottom half on a plate, spoon a generous portion of sausage gravy over each, then top with the biscuit tops. If desired, spread a little of the optional butter on the warm biscuit tops and sprinkle with chopped fresh parsley.