Biscuits Recipe
Fluffy buttermilk biscuits served with homemade 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.
For the Biscuits
For the Gravy
Method
For the Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well combined.
- 3
Cut in Butter
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir gently until just combined. Do not overmix.
- 5
Shape the Dough
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1 inch thick.
- 6
Cut Biscuits
Using a biscuit cutter or a glass, cut out biscuits and place them on a baking sheet lined with parchment paper, making sure they touch each other.
- 7
Bake
Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.
For the Gravy
- 8
Cook the Sausage
In a large skillet over medium heat, add the ground sausage. Cook until browned and fully cooked, breaking it apart with a spatula.
- 9
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for about 2 minutes to remove the raw flour taste.
- 10
Add Milk
Slowly pour in the milk while continuously stirring. Bring the mixture to a simmer.
- 11
Season the Gravy
Add black pepper and salt to taste. Stir until the gravy thickens, about 5-7 minutes.