Biscuits & Gravy Recipe

Preheat and Prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour the sheet. Chill a metal baking sheet in the freezer for a few minutes if you want flakier bottoms.

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.

Cut in the butter

Add 1/2 cup cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (some larger pieces help create flaky layers).

Add buttermilk

Pour in about 7/8 cup (0.9 cup) cold buttermilk and gently stir with a fork until a shaggy, slightly sticky dough forms. Do not overmix; it’s okay if there are dry patches—press them together with minimal handling.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 1 inch thick. Fold the dough onto itself 2 to 3 times (folding creates layers), then pat again to 1-inch thickness. Repeat one more gentle fold if desired.

Cut biscuits

Using a 2.5-inch round biscuit cutter or a floured glass, press straight down without twisting to cut out biscuits. Gather scraps, gently pat to 1-inch, and cut remaining biscuits. You should get about 8 to 10 biscuits.

Bake

Place biscuits on the prepared baking sheet so they just touch (for taller biscuits) or spaced apart (for crispier sides). Brush the tops with 2 tbsp heavy cream or extra buttermilk. Bake in the preheated oven for 12–15 minutes, until golden brown on top and cooked through. Remove to a rack and keep warm.

Brown the sausage

While biscuits are baking, heat a large skillet over medium heat. Add 1 lb loose pork breakfast sausage, breaking it into small pieces with a spatula. Cook, stirring occasionally, until the sausage is browned and no longer pink, about 6–8 minutes. Do not drain the fat; you need it for the gravy—leave about 2–3 tablespoons of fat in the pan (drain any excess if there is more).

Make roux

Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir and cook for 1–2 minutes to remove the raw flour taste, stirring constantly so the flour absorbs the fat and turns a light golden color.

Add milk and simmer

Gradually pour in 2 cups whole milk while stirring to combine and prevent lumps. Increase heat to medium and bring the mixture to a gentle simmer. Continue to cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 4–6 minutes. If the gravy becomes too thick, stir in up to 2 tablespoons hot water to reach desired consistency.

Season

Season the gravy with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning—sausage can be salty, so add more salt only if needed. Keep gravy warm on the lowest heat.

Serve

Split warm biscuits in half and place on plates. Spoon a generous amount of hot sausage gravy over each biscuit half or over the whole biscuit. Serve immediately.