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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat and prepare
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment or lightly flour it. Keep all ingredients cold until mixing.
- 2
Combine dry ingredients
In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon of the salt (reserve remaining salt for gravy or sprinkling).
- 3
Cut in butter
Add the 6 tablespoons of very cold, cubed unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mix until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6-8 turns).
- 4
Add buttermilk and form dough
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a fork until the dough just comes together and is shaggy — do not overmix. If dough is very sticky, add up to 1 tablespoon additional flour; if too dry, add 1 tablespoon more buttermilk.
- 5
Fold and shape
Turn the dough onto a lightly floured surface. Gently pat or roll the dough into a rectangle about 1-inch thick. Fold the dough in half, press down lightly, then pat to 1-inch thickness again. This folding creates layers for flakiness. Avoid heavy handling.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter (or a floured glass), cut straight down without twisting to preserve rise. Gather scraps, gently press together once, and cut additional biscuits for a total of about 8-10 biscuits.
- 7
Bake
Place biscuits on prepared baking sheet so sides just touch for taller sides, or spaced apart for crisper edges. Brush tops lightly with 2 tablespoons heavy cream if using and sprinkle a tiny pinch of reserved salt. Bake at 450°F (230°C) for 10-14 minutes, until golden brown on top and bottom. Remove and cool slightly on a rack while you make the gravy.
Sausage Gravy
- 8
Brown the sausage
In a large skillet over medium heat, add 1 pound mild ground pork sausage. Cook, breaking the meat into small pieces with a spatula, until no pink remains and edges are lightly browned (6–8 minutes). Spoon off and discard excess rendered fat if there is more than about 2 tablespoons; leave about 2 tablespoons in the pan for flavor. If sausage is very lean, leave slightly less fat and add 1 tablespoon butter instead.
- 9
Make the roux
Reduce heat to medium-low. Sprinkle 4 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes so the flour cooks but does not brown significantly; this removes the raw flour taste and creates a flavorful base.
- 10
Add milk and thicken
Slowly pour in 2 cups whole milk while stirring to combine. Continue stirring and bring the mixture to a gentle simmer. The gravy will thicken over 3–6 minutes. If you prefer a thinner gravy, stir in up to 1/4 cup chicken or pork stock or additional milk a tablespoon at a time until you reach desired consistency.
- 11
Season and finish
Season the gravy with 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using. Taste and add salt to taste — because sausage can be salty, start with a small pinch and increase as needed. Simmer a further 1–2 minutes, stirring, to ensure proper thickness and flavor melding. If gravy becomes too thick, thin with a splash of milk or stock.
- 12
Serve
Split the warm biscuits in half and spoon a generous amount of sausage gravy over each half. Serve immediately so biscuits stay tender and gravy warm.
