Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Place a rack in the middle of the oven.

Mix 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 fine salt until evenly combined.

Cut in fats

Add 1/2 cup very cold cubed unsalted butter and 1/4 cup cold vegetable shortening (if using) to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so butter stays cold.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together — it should be slightly shaggy and sticky. If dough seems dry, add up to 1-2 tablespoons more buttermilk, a tablespoon at a time.

Fold and pat

Turn dough out onto a lightly floured work surface. With floured hands, fold the dough over itself 3 to 4 times (this builds layers) then gently pat to about 3/4-inch thickness. Avoid overworking to keep biscuits tender.

Cut biscuits

Use a 2 1/2-inch round biscuit cutter (or a floured glass) to stamp out biscuits straight down — do not twist. Press scraps together gently and cut additional biscuits (try not to re-roll more than once). You should have about 8-10 biscuits depending on cutter size.

Brush and bake

Place biscuits on the prepared baking sheet so sides touch for taller biscuits or spaced apart for crisper sides. Brush tops with 2 tablespoons buttermilk or whole milk. Bake in the preheated oven for 12-15 minutes, until golden brown on top and cooked through. Rotate pan halfway if your oven heats unevenly.

Cool slightly

Remove from oven and let biscuits cool on the pan for 5 minutes before splitting and serving with gravy.

Brown the sausage

While biscuits bake, heat a large skillet over medium heat. Add 1 pound bulk breakfast sausage and 1 tablespoon unsalted butter. Break sausage into small pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. If the sausage is very lean and the pan gets dry, the butter prevents sticking.

Make the roux

Reduce heat to medium-low. Sprinkle 1/2 cup all-purpose flour evenly over the browned sausage and fat. Stir constantly for 1-2 minutes to cook the raw flour taste — the flour should absorb the fat and become a paste (roux).

Add milk and cream

Gradually pour in 3 cups whole milk while stirring or whisking to break up any lumps. If using, add 1/2 cup heavy cream for a richer gravy. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently so it thickens evenly. Simmer 4-6 minutes until gravy reaches desired thickness — it will continue to thicken slightly as it rests.

Season

Stir in 1 teaspoon freshly ground black pepper and 1 teaspoon hot sauce (optional). Taste and add kosher salt as needed (start with 1/2 teaspoon, then adjust). If gravy becomes too thick, stir in additional milk, 1 tablespoon at a time, to reach the right consistency.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally, until biscuits are ready. If making ahead, cover and reheat gently, adding a splash of milk to loosen.

Split warm biscuits and ladle sausage gravy generously over each half. Garnish with chopped fresh parsley and additional black pepper or hot sauce to taste.