Half Order Biscuits & Sausage Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly grease it.

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp granulated sugar, and 1/2 tsp salt until evenly combined.

Cut in butter

Add 2 tablespoons cold cubed unsalted butter to the flour mixture. 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. Work quickly so the butter stays cold.

Add liquid and form dough

Make a well in the dry mixture and pour in 1/2 cup cold whole milk or buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix; dough should just come together.

Shape and cut biscuits

Turn the dough out onto a lightly floured surface, fold it over onto itself 2-3 times to create layers, and pat to about 3/4-inch thickness. Using a 2.5–3-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut two biscuits. Gently gather scraps, pat once, and cut the second biscuit.

Bake

Place the biscuits on the prepared baking sheet about 1 inch apart (or touching if you want softer sides). Brush tops with a little milk if desired. Bake for 10–12 minutes, rotating the sheet halfway through, until golden brown on top. Remove from oven and let rest 5 minutes while you make the gravy.

Brown the sausage

While the biscuits bake, heat a 10-inch skillet over medium heat. Add 6 oz breakfast sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until the sausage is well browned and no pink remains, about 6–8 minutes. If the sausage is very lean and the pan is dry, add 1 teaspoon neutral oil to start.

Make the roux with sausage drippings

Reduce heat to medium-low. If there is an excessive amount of grease, spoon off and discard all but about 2 tablespoons of fat in the pan. Sprinkle 2 tablespoons all-purpose flour evenly over the sausage and fat. Cook, stirring constantly, for 1–2 minutes to remove the raw flour taste and cook the roux; this will thicken the gravy. Do not let the flour burn.

Add milk and season

Gradually pour in 1 cup whole milk while stirring or whisking to break up lumps. Increase heat to medium and bring the mixture to a gentle simmer. Cook, stirring frequently, until the gravy thickens to a sauce that coats the back of a spoon, about 3–5 minutes. If the gravy becomes too thick, add up to 1 tablespoon hot water or additional milk to reach desired consistency. Season with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tasting and adjusting to preference.

Finish

Maintain the gravy over low heat until biscuits are ready. If needed, thin again with a splash of milk or hot water. Keep warm but do not boil vigorously; high heat can separate the gravy.

Split the warm biscuits in half horizontally. Place bottoms on a plate, spoon a generous portion of sausage gravy over each half, then top with the biscuit tops or serve them on the side. Serve immediately while hot.