Biscuits & Gravy Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or lightly grease them.

Combine dry ingredients

In a very large mixing bowl, whisk together 8 cups all-purpose flour, 8 tsp baking powder, 2 tsp baking soda, and 2 tbs salt until evenly distributed.

Cut in butter

Add the 2 cups cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or clean fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (do not overwork).

Add buttermilk

Make a well in the center of the dry ingredients and pour in 4 cups cold buttermilk. Stir gently with a rubber spatula or wooden spoon until the dough just comes together — it will be shaggy and slightly sticky. If the dough seems too dry, add up to 1/4 cup additional buttermilk; if too wet, sprinkle in a tablespoon of flour at a time.

Turn out and fold

Turn the dough out onto a lightly floured surface. With floured hands, fold the dough over onto itself 3–4 times to create layers (do not knead excessively). Pat or roll the dough to about 1" thickness.

Cut biscuits

Use a 2 1/2" round biscuit cutter (or a floured glass) to cut out 20 biscuits, pressing straight down without twisting. Re-roll scraps once to get remaining biscuits.

Bake

Place biscuits on prepared baking sheets about 1/2" apart for slightly crisp sides (or touching for taller, softer sides). Brush tops lightly with 2 tbs vegetable oil or melted butter if desired. Bake at 425°F (220°C) for 12–15 minutes, until golden brown on top and bottom. Rotate sheets halfway through for even baking.

Cool

Remove biscuits to a wire rack and let rest 5 minutes before splitting for serving.

Brown the sausage

In a large heavy-bottomed skillet or sauté pan (at least 14" diameter) set over medium-high heat, add 4 lbs bulk pork breakfast sausage. Break the sausage into small pieces with a wooden spoon or spatula. Cook, stirring and pressing occasionally, until no pink remains and pieces are nicely browned, about 8–10 minutes. Do not drain the pan — leave rendered fat for flavor, but if there is an excessive amount (more than about 1/2 cup), drain off and reserve.

Make the roux

Reduce heat to medium. Sprinkle 1 cup all-purpose flour evenly over the browned sausage and rendered fat. Stir continuously for 2–3 minutes to cook the raw flour taste and form a paste (roux). The mixture should be bubbly and begin to smell toasty but not burn.

Add milk gradually

Slowly pour in 12 cups whole milk while stirring constantly to prevent lumps. Start with a ladleful, whisk or stir vigorously to incorporate, then continue adding milk in a steady stream while stirring. Once all milk is added, bring gravy to a gentle simmer (do not boil vigorously). The gravy will thicken as it heats.

Adjust thickness

If gravy becomes too thick, stir in up to 1 cup chicken stock (a little at a time) until you reach desired consistency. If too thin, simmer gently, stirring frequently, until it reduces to coat the back of a spoon.

Season

Stir in 4 tsp salt, 4 tbs freshly ground black pepper, and 1 tsp crushed red pepper flakes if using. Taste and adjust salt and pepper to preference. Remember that sausage often contributes salt, so season carefully.

Simmer and finish

Reduce heat to low and simmer the gravy for 5–10 minutes to meld flavors, stirring occasionally to prevent sticking. If the gravy has lumps, whisk vigorously or pass through a coarse mesh strainer while pressing with a spatula to smooth.

Garnish

Stir in chopped fresh parsley if desired for color, or reserve it for sprinkling on each plate.

Hold warm for service

Keep gravy warm over the lowest heat or in a covered crockpot set to warm. Stir occasionally; if skin forms on top, whisk it back in or skim before serving.

Split biscuits in half horizontally. Place two halves (one biscuit) or two whole biscuits per person as desired on each plate.

Ladle generous portions of hot sausage gravy over split biscuits (about 1/2 to 3/4 cup gravy per biscuit depending on appetite). Serve immediately while hot. Garnish with additional black pepper and chopped parsley if desired.

Leftovers: refrigerate gravy in an airtight container up to 3 days; reheat gently on stovetop, thinning with milk if needed. Store biscuits in a container at room temperature for 1–2 days or freeze for longer storage.