Biscuits & Gravy* Recipe

Preheat & prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place cold butter in the freezer for a few minutes while you measure other ingredients so it stays very cold.

Whisk dry ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tbs baking powder, 0.5 tsp baking soda, 1 tbs granulated sugar, and 1 tsp kosher salt until evenly combined.

Cut in cold butter: Add the 6 tbs cold unsalted butter cubes to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (do not overwork).

Fold in cheese and herbs: Add 1.5 cups shredded sharp cheddar, 2 tbs chopped parsley, and 2 tbs chopped chives. Toss gently to distribute.

Add buttermilk and mix: Make a well in the center, pour in 1.5 cups cold buttermilk. Using a wooden spoon or spatula, stir just until the dough comes together and is shaggy. Do not overmix — some dry streaks are okay.

Form biscuits: Turn the dough out onto a lightly floured surface (use a tablespoon of extra flour if needed). Gently fold the dough over itself 3–4 times to create layers, pressing to a rectangle about 1-inch thick. Use a 2.5-inch round biscuit cutter (or a sharp knife for squares) to cut 8 biscuits; press straight down without twisting to preserve rise. Gather scraps, press once more, and cut remaining biscuits.

Bake: Arrange biscuits on the prepared baking sheet so sides touch slightly for higher rise, or spaced for crisper edges. Brush tops with 2 tbs melted unsalted butter. Bake in the preheated 425°F oven for 14–18 minutes until golden brown on top and cooked through.

Rest: Remove biscuits from oven and let rest 5 minutes on the pan before splitting and serving. Keep warm while you finish the gravy.

Heat duck fat and brown sausage: In a large skillet over medium heat, add 2 tbs duck fat. When shimmering, add 16 oz ground pork sausage. Cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through, about 6–8 minutes. Do not rush — small crumbles give better texture.

Adjust fat: If there is an excessive amount of rendered fat, spoon off and discard 1–2 tbs so you have roughly 2–3 tbs of fat + drippings remaining in the pan to make the roux. Leave flavorful bits in the pan.

Make the roux: Sprinkle 3 tbs all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste — the mixture should bubble and become slightly paste-like but not burn.

Add milk and cream: Slowly pour in 1.5 cups whole milk and 0.5 cups heavy cream while whisking or stirring vigorously to incorporate the roux and break up any lumps. Raise heat to medium-high and bring to a gentle simmer; the gravy will begin to thicken as it heats.

Simmer & finish seasoning: Reduce heat to medium-low and simmer, stirring occasionally, until the gravy reaches a thick but pourable consistency, about 4–6 minutes. Stir in 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp chopped fresh thyme, and 1 tsp hot sauce if using. Taste and adjust seasoning — add more salt or pepper as needed.

If gravy becomes too thick, thin with additional milk, 1 tbsp at a time, until desired consistency is reached. Keep warm over very low heat, stirring occasionally, while biscuits finish resting.

Finish & serve: Split each warm biscuit in half and spoon a generous portion of sausage gravy over the halves. Garnish with 1 tbs chopped fresh parsley and an extra grind of black pepper. Serve immediately.