Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Keep all ingredients and equipment cold (you can chill the mixing bowl briefly).

Combine 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 fine salt until evenly distributed.

Cut in fats

Add the very cold cubed butter and chilled shortening to the flour mixture. Using a pastry cutter, two forks, or clean fingers, quickly cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining. Do not overwork; visible bits of butter create flaky layers.

Add buttermilk

Make a well in the flour mixture and pour in 1 cup cold buttermilk. Using a spatula or fork, stir just until the dough comes together and there are no large dry patches. The dough should be slightly shaggy and sticky.

Fold and pat

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3–4 times to build layers (do not knead). Pat the dough into a rectangle about 1-inch thick using your hands or a rolling pin.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Re-shape scraps gently and repeat to cut 8 biscuits total. If dough becomes warm, chill for 10–15 minutes before cutting remaining biscuits.

Bake

Place biscuits close together on the prepared baking sheet (sides touching for taller, layered biscuits) or spaced apart for crustier sides. Brush tops with 2 tbsp heavy cream or additional buttermilk if desired. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until golden brown on top. Remove from oven and transfer to a rack.

Brown the sausage

While the biscuits bake (or in a separate skillet), heat a 12-inch heavy skillet over medium-high heat. Add 1 lb bulk sausage, breaking it up with a spatula. Cook, stirring occasionally, until fully browned and no pink remains, about 6–8 minutes. Leave the rendered fat in the pan; if there is an excessive amount, spoon off all but about 3–4 tablespoons.

Make the roux

Reduce heat to medium. Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste, coating the meat. The mixture will be pasty.

Add milk and simmer

Gradually pour in 3 cups whole milk while stirring or whisking to break up any lumps. Increase heat slightly to bring the gravy to a gentle simmer. Continue stirring frequently; the gravy will thicken over 3–5 minutes. If it becomes too thick, stir in up to 2 tbsp hot water or additional milk to reach desired consistency.

Season

Stir in 1 tsp salt and 2 tsp freshly ground black pepper. Taste and adjust seasoning—add more salt or pepper as preferred. Keep gravy over low heat and simmer gently for 2–3 minutes to meld flavors, stirring occasionally so it doesn't stick.

Serve

Split or halve the warm biscuits and spoon generous amounts of pepper sausage gravy over each. Serve immediately while biscuits are warm and gravy is hot.