Grandma Pat's Biscuits + Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place a rack in the middle of the oven.

Combine 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 granulated sugar, and 1 tsp kosher salt until evenly distributed.

Cut in butter

Add 3/4 cup (cold, cubed) unsalted butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, quickly 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 buttermilk

Pour 1 cup cold buttermilk into the flour-butter mixture and gently stir with a fork or flexible spatula just until the dough comes together. If the dough is too dry, add up to 1/4 cup additional buttermilk a tablespoon at a time until the dough holds together but is not sticky.

Fold and pat

Turn the dough out onto a lightly floured surface. With floured hands, gently fold the dough over itself 3–4 times to create layers, being careful not to overwork. Pat the dough into a 3/4–1 inch thick rectangle about 1-inch thick.

Cut biscuits

Using a 2.5–3 inch round biscuit cutter (or a floured drinking glass), press straight down into the dough without twisting. Re-roll scraps once and cut additional biscuits to yield about 8–10 biscuits total.

Bake

Place biscuits on the prepared baking sheet close together for taller sides or spaced apart for crisper edges. Brush tops with 2 tbsp melted butter if desired. Bake in the preheated oven for 12–15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Rest

Remove biscuits from the oven and allow them to cool on the pan for 5 minutes, then transfer to a wire rack. Keep warm while you prepare the gravy.

Brown the sausage

Heat a large skillet over medium heat. Add 1 lb crumbled mild breakfast pork sausage and cook, breaking up large pieces with a spatula, until the sausage is browned and cooked through, about 6–8 minutes. Do not drain the pan — the fat is needed for the gravy (if your sausage is extremely fatty, drain off 1–2 tablespoons, leaving enough fat to cook the flour).

Make the roux

Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and create a roux; the mixture should become pasty and slightly golden.

Add milk and cream

Gradually pour in 3 cups whole milk while stirring or whisking to prevent lumps. If using, add 1/2 cup heavy cream for a richer texture. Bring the mixture to a gentle simmer over medium heat, stirring frequently. The gravy will thicken as it heats.

Season and adjust consistency

Season the gravy with 1 tsp kosher salt, 1 tsp freshly ground black pepper (add more to taste), and 1/2 tsp dried sage if using. If the gravy becomes too thick, stir in up to 1/4 cup hot water a little at a time until you reach your desired pourable consistency.

Simmer and finish

Reduce heat to low and simmer the gravy, stirring occasionally, for 3–5 minutes to meld flavors and ensure the flour is fully cooked. Taste and adjust seasoning with additional salt and pepper as needed. Keep the gravy warm over the lowest heat, stirring occasionally, until ready to serve.

Split warm biscuits in half and place on serving plates. Spoon a generous portion of hot sausage gravy over each biscuit (1/3 to 1/2 cup gravy per biscuit, more if desired). Garnish with chopped fresh parsley, if using. Serve immediately.