Biscuits And 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.

Mix 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 1 teaspoon salt until evenly combined.

Cut in butter

Cut 3/4 cup cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 rotations).

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork or rubber spatula until a shaggy dough forms and most of the dry flour is incorporated. Do not overmix.

Turn and fold

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 4–6 times to build layers, pressing it into a roughly 1-inch thick rectangle. Avoid heavy kneading.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Gather scraps, gently press to 1-inch thickness, and cut additional biscuits until dough is used (makes about 8–10 biscuits).

Brush and bake

Place biscuits close together on the prepared baking sheet (sides touching for taller biscuits). Brush tops with 2 tablespoons heavy cream if using. Bake in preheated oven until golden brown on top and bottoms are set, 12–16 minutes. Rotate sheet halfway through if your oven runs unevenly.

Cool briefly

Remove biscuits from oven and let rest on the baking sheet 3–5 minutes before transferring to a wire rack. Keep warm while you prepare the gravy.

Brown the sausage

In a large heavy skillet or cast-iron pan over medium-high heat, add 1 lb bulk breakfast sausage. Break the sausage into bite-size pieces with a spatula and cook, stirring occasionally, until browned and no longer pink, about 6–8 minutes. Leave rendered fat in the pan; if there is excessive fat, drain to leave about 2–3 tablespoons.

Make the roux

Reduce heat to medium. Sprinkle 4 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and form a paste (roux). The mixture will thicken and coat the sausage.

Add milk gradually

Slowly pour in 3 cups whole milk while stirring or whisking to prevent lumps. Start with a small amount to loosen the roux, then add the rest in a steady stream while whisking. Bring mixture to a gentle simmer.

Season and simmer

Once simmering, reduce heat to medium-low. Simmer gently, stirring frequently, until gravy thickens to desired consistency, 6–10 minutes. Stir in 1 teaspoon salt (taste and adjust), 1 teaspoon freshly ground black pepper, 1 teaspoon Worcestershire sauce (optional), and 1/4 teaspoon crushed red pepper flakes if using. If gravy becomes too thick, thin with up to 1/2 cup additional milk; if too thin, simmer a bit longer.

Finish and keep warm

Taste and adjust seasoning. Keep gravy over very low heat, stirring occasionally, until biscuits are ready. If making ahead, reheat gently and whisk to restore smoothness.

Serve

Split warm biscuits in half and spoon a generous amount of sausage gravy over each half. Serve immediately.