Biscuits & Gravy Recipe

Preheat and prepare

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

Mix dry ingredients

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

Cut in butter

Add the 6 tbs cold cubed butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add liquid

Stir in 3 tbs buttermilk. (If using buttermilk substitute: combine 3 tbs milk with 1 tsp vinegar and let sit briefly.) Add additional milk (up to 2 tbs) as needed to bring the dough together — it should be slightly sticky but workable.

Shape and bake

Turn the dough onto a lightly floured surface and gently fold it over 3–4 times to bring it together (do not overwork). Pat or roll to about 3/4 to 1 inch thick. Use a 2.75–3 inch biscuit cutter (or a glass) to cut two large biscuits. Place them on the prepared baking sheet about 1 inch apart (for slightly softer sides) or touching (for softer sides). Brush tops with 1 tbs melted butter if desired. Bake 10–14 minutes until golden brown and risen. Remove from oven and keep warm.

Brown the sausage

While biscuits bake, heat a 10-inch skillet over medium heat. Add 8 oz ground pork sausage and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Do not drain the pan — leave the rendered fat (about 2–3 tbsp) in the skillet.

Make roux

Reduce heat to medium-low. Sprinkle 3 tbs all-purpose flour evenly over the browned sausage and fat. Stir constantly for 1–2 minutes to cook the flour and remove raw flavor; the mixture should become pasty and absorb the fat.

Add milk and simmer

Slowly pour in 2 cups whole milk while stirring to prevent lumps. If you prefer a thinner gravy, stir in up to 1/4 cup chicken broth. Increase heat to medium and bring the gravy to a gentle simmer, stirring frequently, until it thickens, about 4–6 minutes. If the gravy becomes too thick, whisk in hot water 1 tbs at a time (up to 2 tbs) until you reach a pourable, spoonable consistency.

Season

Season the gravy with 1/2 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. If using very salty sausage, reduce added salt or omit.

Keep warm

Keep the gravy on the lowest heat, stirring occasionally, until the biscuits are ready to serve.

Egg (any style) — suggested method: fried

To add a fried egg: in a small nonstick skillet, melt 1 tsp butter over medium-low heat. Crack the egg into the skillet and cook until the whites are set and the yolk is cooked to your liking (about 2–3 minutes for runny yolk; cover the pan briefly for more set yolk). Season with a pinch of salt and pepper. Place the egg on top of the gravy-smothered biscuits.