Biscuits & Gravy Recipe

Prep and dry mix

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt until evenly combined.

Cut in butter

Add the 8 tablespoons very cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 turns). Keep the butter cold to ensure flaky layers.

Add liquid and shape

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork just until a shaggy dough forms and most of the flour is hydrated. Do not overwork. Turn the dough out onto a lightly floured surface and fold it over itself 3–4 times to create layers, pressing it into a roughly 1-inch thick rectangle.

Cut biscuits

Using a 2.5–3 inch round biscuit cutter (do not twist if possible), press straight down and lift to cut biscuits. Re-shape and re-roll scraps once or twice to cut remaining biscuits. You should get about 8–10 biscuits depending on cutter size.

Bake

Place biscuits on the prepared baking sheet close together (touching slightly for taller sides) or spaced apart for crispier edges. Brush the tops with 2 tablespoons whole milk. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and cooked through. Remove and cool slightly on a wire rack while you make the gravy.

Brown the sausage

In a large skillet or sauté pan over medium heat, add 1 pound pork breakfast sausage, breaking it up with a spatula. Cook until the sausage is well browned and no longer pink, about 7–9 minutes. Leave any rendered fat in the pan; drain off excess if there is more than about 3 tablespoons, leaving roughly 2–3 tablespoons fat to flavor the gravy.

Make the roux

Sprinkle 3 tablespoons all-purpose flour over the cooked sausage and stir to coat. Cook the flour with the fat and sausage for 1–2 minutes, stirring constantly, to remove the raw flour taste. The mixture should bubble slightly and become fragrant but not darken too much.

Add milk and simmer

Gradually pour in 3 cups whole milk while stirring or whisking to avoid lumps. Add 1 cup heavy cream if using for a richer gravy (you can instead add an extra cup of milk). Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. As the gravy thickens (about 5–8 minutes), continue stirring and break up any lumps. If the gravy becomes too thick, add additional milk 2 tablespoons at a time to reach desired consistency.

Season

Season the gravy with 1 teaspoon kosher salt (start with 3/4 tsp and adjust to taste if your sausage is salty), 2 teaspoons freshly ground black pepper, and 1 teaspoon crushed red pepper flakes if you want a touch of heat. Taste and adjust seasoning.

Finish

Reduce heat to low and keep the gravy warm, stirring occasionally, while biscuits finish baking. If needed, thin with a splash of milk before serving to reach a spoonable but pourable consistency.