Biscuit & Gravy Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Keep cold ingredients cold until ready to combine.

Mix dry ingredients

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

Cut in butter

Add 1/2 cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk and form dough

Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix; it should be slightly shaggy but cohesive. If dough is too dry, add up to 2 tablespoons additional buttermilk.

Fold and shape

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3-4 times to create layers (this helps flaky biscuits). Pat or roll the dough to about 3/4-inch thickness.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gather scraps, gently press to 3/4-inch and cut additional rounds. You should have about 8 biscuits.

Brush and bake

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits, or spaced apart for crispier sides. Brush tops with 2 tablespoons heavy cream if using. Bake in preheated oven for 12-15 minutes, or until golden brown on top and cooked through. Remove and let rest while you make the gravy.

Brown the sausage

In a large skillet over medium heat, add 1 lb pork breakfast sausage (break up into small pieces). Cook, stirring frequently, until the sausage is nicely browned and cooked through, about 6-8 minutes. Do not drain the fat — you want about 2-3 tablespoons of drippings in the pan for flavor. If there's excessive fat, spoon off all but 2-3 tablespoons.

Make the roux

Sprinkle 1 1/4 tablespoons all-purpose flour evenly over the browned sausage and fat. Stir constantly for 1-2 minutes to cook the raw flour taste, making sure the flour coats the meat and the mixture becomes pasty and bubbling.

Add milk and simmer

Slowly pour in 2 1/2 cups whole milk while stirring to combine and break up any lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. The gravy will thicken as it heats; simmer 4-6 minutes until it reaches desired thickness. If it becomes too thick, add up to 1/4 cup additional milk to thin.

Season

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if using. Taste and adjust: add more salt or pepper as needed. If you like a touch of tang/heat, stir in 1 teaspoon hot sauce.

Keep warm

Reduce heat to low and keep gravy warm, stirring occasionally, until biscuits are ready. If gravy thickens too much while resting, stir in a little milk to loosen.

Split warm biscuits in half horizontally. If desired, spread a little of the optional 2 tablespoons unsalted butter on the cut sides. Spoon a generous portion of sausage gravy over each biscuit half, ensuring sausage pieces are distributed. Garnish with chopped fresh parsley if using and serve immediately.