Method

Biscuits (buttermilk biscuits, split and warm)

Preheat

Preheat oven to 450°F (230°C). Position a rack in the middle of the oven.

Combine dry ingredients

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

Cut in butter

Add 3/4 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 1/4 cups cold buttermilk. Gently fold with a spatula until the dough just comes together. Do not overwork—the dough should be shaggy but hold when pressed.

Shape and cut

Turn the dough onto a lightly floured surface, fold it over itself 2-3 times to create layers, then press or roll gently to about 3/4-inch thickness. Use a 2.5-inch round cutter to cut biscuits, pressing straight down (do not twist). Gather scraps and re-cut (do not overwork).

Bake

Place biscuits on a parchment-lined baking sheet so sides touch for higher rise or spaced apart for crisper edges. Brush tops with 2 tablespoons melted butter. Bake in preheated oven 10–12 minutes until golden brown on top.

Keep warm

Remove from oven and split warm on a rack, leaving them slightly closed so steam escapes. Keep warm while making gravy by loosely covering with a clean kitchen towel or placing in a 200°F (95°C) oven.

Sausage Gravy

Brown the sausage

Heat a large skillet over medium heat. Add the 1 lb crumbled pork breakfast sausage and break it up with a wooden spoon. Cook, stirring occasionally, until browned and no pink remains, about 6–8 minutes. If the sausage is very lean and sticks, add 1–2 tsp neutral oil.

Create the roux

Reduce heat to medium-low. Sprinkle 1 1/4 tablespoons all-purpose flour evenly over the cooked sausage. Stir to coat the sausage and cook for 1–2 minutes to remove the raw flour taste. The fat in the pan should absorb the flour to create a thick paste (roux).

Add milk and cream

Slowly pour in 2 cups whole milk while stirring constantly to prevent lumps. Add 1/2 cup heavy cream if using. Increase heat to medium and bring the mixture to a gentle simmer; it will thicken as it heats. Stir frequently to prevent scorching, about 4–6 minutes.

Season and adjust

Season the gravy with 3/4 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If the gravy is too thick, stir in up to 2 tablespoons hot water (or additional milk) a tablespoon at a time until desired consistency is reached.

Finish

Simmer gently for another 1–2 minutes to meld flavors. If you prefer a very smooth gravy, use the back of the spoon to break up any large sausage pieces slightly, but keep some texture.

Finishing & Serving

Assemble

Place a split warm biscuit on each plate. Spoon a generous ladle (about 1/2 to 3/4 cup) of hot sausage gravy over the biscuit.

Garnish and serve

Sprinkle with 1 tablespoon chopped fresh parsley if desired and an extra pinch (about 1/8 tsp) of black pepper. Serve immediately while hot.

Grandma Pat's Biscuits And Gravy Recipe