Cheddar Chive Biscuit & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tsp sugar until evenly distributed.

Cut in butter

Add the 6 tablespoons cold cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 quick pulses with a food processor or 6–8 cuts with a cutter).

Add cheese and chives

Fold in 1 cup grated sharp cheddar and 3 tablespoons finely chopped fresh chives, making sure they are evenly distributed.

Mix wet ingredients and form dough

In a small bowl whisk together 1 cup cold buttermilk and 1 large egg. Pour the wet mixture into the flour-butter-cheese mixture and stir gently with a fork until the dough just comes together. Do not overmix; some dry bits are okay. If the dough is sticky, sprinkle up to 2 tablespoons extra flour and gently fold until manageable.

Shape and cut biscuits

Turn the dough onto a lightly floured surface. Pat or roll the dough to about 3/4-inch (2 cm) thickness using your hands or a rolling pin. Use a 2.5–3 inch biscuit cutter (or a floured glass) to cut rounds, pressing straight down without twisting. Gather scraps and gently press to cut additional biscuits; avoid overworking dough to keep biscuits tender.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart for crusts on the sides or touching for taller biscuits. Bake in the preheated oven for 12–15 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. If desired, brush tops with a little melted butter right after they come out of the oven.

Cool briefly

Let biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack for serving. Keep warm until ready to top with gravy.

Brown the sausage

In a large skillet over medium heat add 12 ounces ground pork sausage. Break up the meat with a spatula and cook until no longer pink and nicely browned in places, about 6–8 minutes. If the sausage is very lean and the pan is dry, add 1 tablespoon unsalted butter and stir to combine.

Create the roux

Reduce heat to medium-low. Push the cooked sausage to the sides of the skillet leaving drippings in the center. Sprinkle 3 tablespoons all-purpose flour evenly over the fat and meat, stirring continuously for 1–2 minutes to cook the raw flour taste but not to brown heavily.

Add milk and simmer

Slowly whisk in 2 cups whole milk (and up to 1/4 cup chicken or vegetable stock if you prefer a thinner gravy) a little at a time to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer, stirring frequently, until the gravy thickens, about 4–6 minutes.

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 seasoning: add more salt or pepper as needed.

Finish

If the gravy becomes too thick, thin with additional milk, a tablespoon at a time, until desired consistency is reached. Keep the gravy warm over very low heat, stirring occasionally, while the biscuits finish baking.

Split warm cheddar-chive biscuits in half horizontally. Spoon a generous ladle of sausage gravy over the bottom half, replace the top, or serve open-faced with gravy over both halves. Serve immediately while biscuits and gravy are hot. Garnish with additional chopped chives or a grind of black pepper if desired.