Biscuit W/ Sausage Gravy Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Dry ingredients

In a large mixing 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 1/2 cup very cold unsalted butter (grated or cut into small cubes). Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Gently fold with a spatula until the dough just comes together and is shaggy and slightly sticky. Do not overmix.

Shape and cut

Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 3/4" to 1" thick. Fold the dough over itself 2 times to create layers, then pat again to 3/4"–1" thickness. Using a 2.5" round biscuit cutter (press straight down without twisting), cut 6 rounds, re-rolling scraps once as needed. Place biscuits close together (touching) on the prepared baking sheet for taller sides, or spaced apart for crispier edges.

Brush and bake

Brush the tops with 2 tablespoons cold heavy cream (optional) and bake in the preheated oven 12–15 minutes, until golden brown on top and a toothpick inserted into a center comes out clean. Remove from oven and let rest 5 minutes before splitting.

Cook the sausage

In a large skillet over medium heat, add 1 pound bulk breakfast sausage. Break up the meat with a wooden spoon and cook, stirring occasionally, until the sausage is browned and cooked through, about 6–8 minutes. Spoon or pour off and reserve about 1 tablespoon of excess fat if the pan is very greasy; leave roughly 1–2 tablespoons of fat in the pan for flavor (or add 2 tablespoons unsalted butter if using lean sausage).

Create the roux

If the pan is lean, add 2 tablespoons unsalted butter and melt over medium heat. Sprinkle 1/3 cup all-purpose flour over the fat and sausage. Stir continuously for 1–2 minutes to cook the raw flour taste, until the mixture is fragrant and slightly golden but not darkened.

Add liquids gradually

Slowly whisk in 3 cups whole milk, adding a little at a time to prevent lumps. If desired for extra depth, whisk in 1/2 cup chicken or pork stock. Continue whisking and bring the mixture to a gentle simmer. The gravy will thicken as it heats; simmer 4–6 minutes, stirring frequently, until it reaches a creamy gravy consistency. If it becomes too thick, thin with additional milk, 1 tablespoon at a time, to reach desired thickness.

Season

Stir in 1 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt (adjust to taste), and 1/4 teaspoon crushed red pepper flakes if using. Taste and adjust seasoning. Keep the gravy warm on the lowest heat, stirring occasionally to prevent a skin from forming.

Assemble

Split each warm biscuit in half horizontally and place on plates. Spoon a generous ladle (about 1/3 to 1/2 cup) of hot sausage gravy over each biscuit so it is smothered. Garnish with chopped fresh parsley if desired and serve immediately.