Biscuits And Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place a rack in the middle of the oven.

Dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp granulated sugar until evenly combined.

Cut in butter

Add 3/4 cup very cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or two forks (or pulse briefly in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add cheese and jalapeños

Stir in 1 cup freshly grated sharp cheddar, 2 diced jalapeños (seeds removed for milder heat), and 2 tbsp chopped chives (if using) so they are distributed evenly through the flour-butter mixture.

Add wet ingredients

Make a well in the center of the dry mixture and pour in 1 cup buttermilk and 1/2 cup plain yogurt (or extra buttermilk). Gently fold with a spatula until just combined — do not overmix. The dough should be shaggy but hold together when pressed. If too dry, add up to 2 tbsp additional buttermilk.

Shape biscuits

Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1-inch thick. Fold the dough over itself 2–3 times to create layers, then pat back to 1-inch thickness. Use a 2.5-inch round cutter (or an inverted glass) to cut biscuits, pressing straight down — avoid twisting. Re-roll scraps once to cut remaining biscuits. You should get about 8–10 biscuits.

Egg wash and bake

Whisk together 1 egg and 1 tsp milk for an egg wash. Brush the tops of the biscuits lightly with the egg wash. Place biscuits on the prepared baking sheet about 1 inch apart. Bake on the center rack for 12–15 minutes, until tops are golden brown and a toothpick in the center comes out clean. Remove from oven and let cool on rack for 5 minutes.

Brown the sausage

While the biscuits bake, heat a large skillet over medium heat. Add 1 lb pork breakfast sausage. If using very lean sausage, add 1 tbsp unsalted butter. Break the sausage into small pieces with a spatula and cook until nicely browned and cooked through, about 6–8 minutes. Do not drain the pan — the fat is needed for the gravy. Remove from heat briefly and tilt skillet to spoon off any extreme excess grease if there is more than 3 tbsp, leaving roughly 2–3 tbsp in pan.

Make 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). The mixture will bubble and thicken slightly.

Add milk and simmer

Slowly pour in 3 cups whole milk while stirring or whisking continuously to prevent lumps. Increase heat to medium and bring to a gentle simmer. Continue to cook, stirring frequently, until the gravy thickens to a spoon-coating consistency, about 6–8 minutes. If gravy becomes too thick, stir in up to 1/2 cup additional milk to reach desired consistency.

Season

Once thickened, season the gravy with 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Taste and adjust seasoning, adding more pepper for heat. If desired, stir in 1 tsp hot sauce and 1/4 tsp red pepper flakes for extra kick. Keep the gravy warm on very low heat, stirring occasionally.

Fry or poach eggs

If adding eggs, heat a small nonstick skillet over medium-low and add 1 tsp butter or oil. Crack 2 large eggs into the pan and cook to desired doneness (sunny-side up 2–3 minutes for runny yolks; cover pan for set whites). Alternatively poach eggs 3 minutes in simmering water for soft yolks. Season eggs with a little salt and pepper.

Assemble and serve

Split warm jalapeño cheddar biscuits in half. Place bottoms on plates, spoon a generous ladle of sausage gravy over the biscuit halves, top with biscuit tops, and spoon additional gravy over the top. If using, place fried or poached eggs on top of the gravy. Garnish with extra grated cheddar, chopped chives, and a crack of black pepper. Serve immediately.