Biscuits & Gravy Recipe

Preheat and prepare

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

Mix dry ingredients

In a large bowl, whisk together 2.5 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (some larger pieces are desirable for flaky layers). Chill briefly if butter softens.

Add buttermilk

Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Stir gently with a fork or spatula just until the dough comes together. Do not overmix; dough should be shaggy and slightly sticky.

Fold and pat

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers, then gently pat to about 3/4-inch thickness. If dough is very sticky, dust with a little flour but avoid adding too much.

Cut biscuits

Use a 2.5-inch round biscuit cutter (or a floured drinking glass) and press straight down without twisting to cut biscuits. Re-roll scraps once and cut additional biscuits to yield 8–10 biscuits total.

Brush and bake

Place biscuits on the prepared baking sheet so sides just touch (for taller biscuits) or spaced apart for crisper edges. Brush tops lightly with 2 tablespoons heavy cream or extra buttermilk. Bake at 425°F (220°C) for 12–15 minutes, until risen and golden brown. Remove and cool slightly on a rack while you make the gravy.

Brown sausage

In a 12-inch skillet over medium-high heat, add 1 pound loose pork breakfast sausage. Break it up with a spatula and cook until browned and no pink remains, about 6–8 minutes. If your sausage has low fat, add 1 tablespoon butter or oil.

Add flour

Reduce heat to medium. Sprinkle 1/3 cup all-purpose flour over the browned sausage and stir to coat. Cook, stirring, for 1–2 minutes to remove the raw flour taste; the flour will absorb fat and start to brown slightly.

Slowly add milk

Gradually whisk in 2 1/2 cups whole milk, adding a little at a time to prevent lumps. Bring mixture to a gentle simmer while stirring, then reduce heat to medium-low.

Simmer and thicken

Simmer the gravy, stirring frequently, until it thickens to a spoon-coating consistency, about 5–8 minutes. If gravy becomes too thick, stir in up to 2 tablespoons hot water or additional milk to reach desired thickness.

Season

Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). If sausage is very salty, reduce added salt. Stir in chopped fresh thyme or parsley, if using.

Keep warm

Keep gravy on the lowest heat setting, stirring occasionally, while biscuits finish cooling slightly so the biscuits stay hot when served.

Split biscuits in half horizontally and place bottom halves on plates. Spoon generous amounts of hot sausage gravy over the biscuit bottoms, then replace tops or serve open-faced. Garnish with additional black pepper and chopped parsley or thyme if desired. Serve immediately.