Biscuit And Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour 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 fine salt until evenly combined.

Cut in butter

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

Add buttermilk

Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or rubber spatula until dough just comes together and is shaggy. If dough seems too dry, add up to 2 tablespoons ice water, 1 tablespoon at a time, until it holds together when pressed.

Fold and pat

Turn the dough out onto a lightly floured surface. With lightly floured hands, gently fold the dough over itself 3–4 times to create layers (do not overwork). Pat the dough into a 1-inch thick rectangle.

Cut biscuits

Using a 2.5–3 inch round cutter, press straight down without twisting to cut biscuits. Re-shape scraps and repeat to get 8–10 biscuits. Place biscuits on prepared baking sheet so they just touch for taller sides or spaced apart for crisper sides.

Bake and finish

Brush tops lightly with 2 teaspoons melted butter. Bake in preheated oven for 12–15 minutes, until golden brown on top and bottom. Remove and cool slightly on a rack while you make gravy.

Cook sausage

In a large skillet over medium heat, crumble and cook 1 lb breakfast sausage until browned and cooked through, about 6–8 minutes. Use a wooden spoon to break sausage into small pieces. If the sausage releases a lot of fat, spoon off and reserve excess, leaving about 2 tablespoons of fat in the pan for flavor.

Make roux

Reduce heat to medium-low. Sprinkle 1/3 cup all-purpose flour over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste but do not let it burn — the mixture should become pasty and absorb the fat.

Add milk and thicken

Slowly pour in 2 cups whole milk while stirring or whisking to incorporate smoothly. Increase heat to medium and cook, stirring frequently, until gravy thickens to desired consistency, about 4–6 minutes. If gravy becomes too thick, whisk in up to 2 tablespoons hot water or extra milk, 1 tablespoon at a time.

Season

Season with 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt, tasting and adjusting as needed. Keep gravy warm on low heat, stirring occasionally until ready to serve.

Serve

Split warm biscuits in half and spoon generous amounts of sausage gravy over each half. Serve immediately.

Prepare roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foaming. Add 3 tablespoons all-purpose flour and whisk constantly, cooking until the roux turns a light golden brown (2–3 minutes) for a toasted flavor.

Add stock

Slowly whisk in 2 cups beef or pork stock, a little at a time, smoothing out lumps. Bring to a gentle simmer and cook until the gravy thickens, about 3–5 minutes.

Season and finish

Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust seasoning. If too thick, thin with up to 2 tablespoons additional stock or water.

Optional: add meat

If you prefer meatiness similar to sausage gravy, brown 1/2 lb ground beef or diced pan-fried bacon in a skillet, drain excess fat leaving about 1 tablespoon, then stir the cooked meat into the brown gravy before serving.

Serve

Split warm biscuits and ladle brown gravy over them. Serve immediately.