Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Chill butter until ready to use.

Combine dry ingredients

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

Cut in butter

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

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or rubber spatula until the dough just comes together — it will be shaggy and slightly sticky. Do not overmix.

Fold and shape

Turn the dough out onto a lightly floured surface. With floured hands, gently pat or fold the dough over itself 3 to 4 times to build layers, keeping the height about 1-inch to 1 1/4-inch thick. Avoid heavy rolling.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter, press straight down without twisting to cut biscuits. Re-compress scraps gently and cut additional biscuits for 8 total rounds (or slightly fewer if thickness varies).

Bake

Place biscuits on the prepared baking sheet so they just touch for taller sides, or spaced apart for crispier edges. Brush tops with 2 tbsp heavy cream if using. Bake at 450°F (230°C) for 10–14 minutes, until golden brown on top and bottom. Remove from oven and transfer to a rack to cool slightly while you make the gravy.

Brown the sausage

In a large skillet over medium heat, add 1 lb bulk pork breakfast sausage. Break the sausage into bite-size pieces with a wooden spoon or spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Do not drain the fat; leave it in the pan.

Create roux with sausage drippings

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and form a thick paste coating the meat (this is the roux).

Add milk and simmer

Slowly pour in 2 cups whole milk while stirring to combine and break up any lumps. If you prefer thinner gravy, add up to 1/4 cup chicken or vegetable stock in addition to or instead of some milk. Increase heat to medium and bring to a gentle simmer, stirring frequently. The gravy will thicken as it heats; simmer 4–6 minutes until desired thickness.

Season

Stir in 1 tsp freshly ground black pepper, 1/2 tsp salt (or to taste), and 1/4 tsp red pepper flakes if using. Taste and adjust seasoning. If gravy becomes too thick, thin with additional milk or stock, 1–2 tbsp at a time, until you reach a smooth, spoonable consistency.

Finish and rest

Remove from heat and let the gravy sit 1–2 minutes to thicken slightly. If you want extra-smooth gravy, stir vigorously or use a spatula to break any clumps.

Serve

Split warm biscuits in half and spoon generous amounts of sausage gravy over each biscuit. Serve immediately. Leftover gravy can be refrigerated for up to 3 days; reheat gently, thinning with milk as needed.