Biscuits & Sausage Gravy Recipe
Make Biscuits & Sausage Gravy Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Mix dry ingredients
In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly combined.
- 3
Cut in the butter
Add 1/2 cup (cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 4
Add buttermilk and form dough
Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together; do not overmix. If dough seems very sticky, fold in up to 1-2 tablespoons extra flour; if too dry, add 1 tablespoon additional buttermilk.
- 5
Fold and pat
Turn the dough out onto a lightly floured surface. Fold the dough over itself 3-4 times to create layers, then gently pat to about 3/4-inch thickness. Do not press too firmly to preserve flakiness.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Re-roll scraps once and cut additional biscuits to yield about 8-10 biscuits.
- 7
Brush and bake
Place biscuits close together (touching) on the prepared baking sheet for taller sides, or spaced apart for crisp edges. Brush tops with 2 tablespoons heavy cream or milk if desired. Bake in the preheated 425°F oven for 12-15 minutes, until golden brown on top.
- 8
Cool slightly
Remove biscuits from oven and let rest on a wire rack for 5 minutes before splitting and serving with gravy.
Sausage Gravy
- 9
Brown the sausage
Place a large skillet over medium heat. Add 1 lb ground pork breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. If the sausage is very lean and the pan is dry, add 1 tablespoon unsalted butter. Do not drain the flavorful browned bits – leave most of the fat in the pan, reserving about 2-3 tablespoons fat for the gravy.
- 10
Make the roux
Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1-2 minutes to cook the flour and remove the raw taste; the mixture should look paste-like and lightly toasted but not browned.
- 11
Add milk and cream
Gradually whisk in 2 cups whole milk until smooth, then add 1/2 cup heavy cream if using. Increase heat to medium and continue to whisk or stir frequently as the mixture thickens. Bring to a gentle simmer; do not boil vigorously.
- 12
Season and adjust consistency
Stir in 1 tsp salt, 2 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes if using. If the gravy becomes too thick, whisk in up to 2 tablespoons hot water or additional milk a tablespoon at a time until you reach the desired pourable consistency.
- 13
Simmer to finish
Simmer gently for 3-5 minutes, stirring frequently, to cook the flour fully and deepen flavor. Taste and adjust seasoning with more salt and pepper if needed.
- 14
Serve
Split warm biscuits and spoon generous amounts of sausage gravy over the halves. Serve immediately while hot.
