Biscuits & Sausage Gravy Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Cut in the butter

Add 3/4 cup very cold cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks (or your fingertips briefly), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk and 1/2 teaspoon vanilla extract (optional). Stir gently with a wooden spoon or spatula just until the dough comes together and is shaggy. Do not overmix.

Fold and pat

Turn the dough out onto a lightly floured surface (use about 1/4 cup extra flour). Gently fold the dough over itself 3 to 4 times to create layers (this helps flaky biscuits). Pat the dough to about 3/4-inch to 1-inch thickness. If the dough is very sticky, sprinkle a little additional flour—avoid adding too much.

Cut biscuits

Use a 2 1/2-inch round biscuit cutter (or a floured glass) to cut biscuits straight down without twisting; twisting seals the edges and can prevent rise. Press scraps together gently, fold once or twice, and cut additional biscuits. You should get about 8 to 10 biscuits depending on thickness.

Bake

Place biscuits on the prepared baking sheet about 1/2-inch apart for slightly crisp sides or touching for taller biscuits. Brush the tops lightly with a little leftover buttermilk or melted butter if desired. Bake in the preheated oven for 12 to 15 minutes, or until golden brown on top. Remove from oven and let cool slightly on a rack while you make the gravy.

Brown the sausage

Heat a large skillet over medium heat and add 1 tablespoon unsalted butter. When the butter melts and foams, add 1 pound pork breakfast sausage, breaking it into small pieces with a spoon or spatula. Cook until the sausage is browned and no longer pink, about 6 to 8 minutes. Drain off excess fat if there is more than 2 tablespoons, leaving roughly 1 to 2 tablespoons of fat in the pan for flavor.

Make the roux

Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Stir continuously for 1 to 2 minutes so the flour cooks and loses its raw taste; this will create a paste (roux) that will thicken the gravy. Cook until the mixture is bubbly and begins to smell lightly toasted.

Add milk and simmer

Gradually pour in 3 cups whole milk while stirring constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer. As it heats, the gravy will thicken. Reduce heat to medium-low and simmer for 4 to 6 minutes, stirring frequently, until the gravy reaches your desired thickness. If it becomes too thick, stir in additional milk 2 tablespoons at a time.

Season and finish

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes (optional), and 1 teaspoon hot sauce (optional). Taste and adjust seasoning, adding more salt and pepper as needed. If the gravy has lumps, whisk vigorously or pass through a fine-mesh strainer; alternatively, break up any small clumps with the back of a spoon.

Rest

Keep the gravy warm on very low heat, stirring occasionally, while the biscuits finish baking or rest. The gravy will thicken slightly as it stands; loosen with a splash of milk if necessary.