Biscuits Gravy Recipe
Buttermilk biscuit smothered in house-made sausage or vegetarian mushroom gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit Ingredients
Gravy Ingredients
Method
Biscuit Directions
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Add Buttermilk
Gradually add the buttermilk to the flour mixture, stirring until just combined. Do not overmix.
- 3
Shape the Biscuits
Turn the dough onto a floured surface and gently knead it a few times until smooth. Pat it to about 1-inch thickness. Cut into rounds using a biscuit cutter or a glass.
- 4
Bake the Biscuits
Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
Gravy Directions
- 5
Cook the Sausage
In a large skillet over medium heat, cook the sausage until browned and crumbled, about 5-7 minutes. If using vegetarian sausage, follow package instructions.
- 6
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- 7
Add Milk
Gradually whisk in the milk, stirring continuously until the mixture thickens, about 5-7 minutes.
- 8
Season the Gravy
Add black pepper, salt to taste, garlic powder, onion powder, and red pepper flakes. Stir to combine and let simmer for another 2-3 minutes.
