Buttermilk Biscuits & Gravy Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Cut cold butter into small 1/2-inch cubes and return to refrigerator until ready to use.

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Cut in butter

Add the 3/4 cup (12 tbsp) cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (small visible lumps help flaky layers). Keep everything cold.

Add buttermilk and form dough

Make a well in the center and pour in 1 1/4 cups cold buttermilk. Stir gently with a fork or spatula just until the dough comes together—do not overmix. If dough seems too dry, add up to 1-2 tbsp more buttermilk; if too wet, add 1 tbsp flour.

Fold and pat

Turn dough out onto a lightly floured surface. Gently pat or roll into a rectangle about 3/4-inch to 1-inch thick. Fold the dough in thirds (like a letter), rotate 90 degrees, and pat to 1-inch thickness again. Repeat once more for layered biscuits — total 2 folds. Handle gently to keep butter cold.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gently re-shape scraps and press together once to cut more biscuits; avoid overworking. Arrange biscuits on prepared baking sheet so sides touch slightly for taller biscuits.

Brush and bake

Brush tops with 2 tbsp extra buttermilk if using for browning. Bake in the preheated 450°F oven for 12–15 minutes, until golden brown on top. Remove from oven and transfer to a wire rack to rest while you prepare the gravy.

Brown the sausage

In a large skillet over medium-high heat, add 1 lb country-style pork sausage. Break it up with a spatula and cook until well-browned and no longer pink, about 6–8 minutes. If the sausage releases excessive fat, spoon off and reserve 1–2 tablespoons in the skillet; leave enough fat to brown and flavor the gravy (approximately 1–2 tbsp).

Make the roux

Reduce heat to medium. Sprinkle 4 tbsp all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1–2 minutes so the flour cooks and takes on a light golden color (this removes raw flour taste).

Add milk and simmer

Gradually pour in 2 1/2 cups whole milk while stirring to avoid lumps. Bring the mixture to a gentle simmer. As it warms, the gravy will thicken. Continue to simmer for 4–6 minutes, stirring frequently, until it reaches a thick, spoonable consistency.

Season and adjust consistency

Season gravy with 1 tsp salt and 1 tsp freshly ground black pepper, stirring to combine. Taste and adjust: add more salt or pepper as desired. If gravy becomes too thick, stir in hot water 1 tbsp at a time (up to 2 tbsp) until you reach the desired pouring consistency.

Finish

Once seasoned, remove gravy from heat. If you prefer a slightly smoother texture, stir vigorously or use a potato masher to break up any large sausage lumps. Stir in optional 2 tbsp chopped chives or parsley for brightness.

Serve

Split warm biscuits in half and spoon generous portions of sausage gravy over the halves. Serve immediately so biscuits stay tender and the gravy is hot.