Biscuits & Gravy Recipe

Preheat and prepare

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

Mix dry ingredients

In a large bowl combine 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp sugar (if using). Whisk to evenly distribute the leaveners and salt.

Cut in butter

Add 1/2 cup (very cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly so the butter stays cold.

Add liquids and form dough

Make a well in the center and pour in 1 cup cold buttermilk and 1/4 cup whole milk. Gently fold with a spatula until a shaggy dough forms and no large pockets of dry flour remain. Do not overmix; dough should be slightly sticky.

Turn out and pat

Turn the dough onto a lightly floured surface. With floured hands, gently pat or fold the dough 3 to 4 times to bring it together and create layers. Press or roll the dough to a 3/4- to 1-inch thick rectangle.

Cut biscuits

Using a 2.5-inch biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Gather scraps and gently re-pat to cut remaining biscuits; try to handle minimally for flaky layers. You should get about 8 to 10 biscuits.

Bake

Place biscuits on the prepared baking sheet almost touching for taller sides, or spaced apart for crisper edges. Brush tops with a little extra milk if desired. Bake at 425°F (220°C) for 12–15 minutes, or until golden brown on top and bottom.

Finish

Remove from oven and transfer biscuits to a wire rack. Keep warm while you prepare the gravy, or split and serve immediately with gravy.

Cook sausage

In a large skillet or sauté pan set over medium heat, add 1 lb mild breakfast sausage. Break it up with a wooden spoon and cook until browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat and you prefer less oily gravy, spoon off and discard excess fat until about 1–2 tablespoons remain. Leave any flavorful drippings in the pan.

Add butter and make roux

If the pan looks dry, add 1 tbsp unsalted butter and let it melt. Sprinkle 3 tbsp all-purpose flour over the sausage and fat, stirring constantly for 1–2 minutes until the flour is golden and toasted slightly — this cooks out the raw flour taste and helps thicken the gravy.

Whisk in milk

Gradually pour in 3 cups whole milk while stirring or whisking to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat. The gravy will thicken as it heats; simmer, stirring occasionally, for 4–6 minutes until it reaches a thick but pourable consistency.

Season and adjust

Stir in 1 tsp freshly ground black pepper and 1/2 tsp salt, tasting and adjusting as needed. If the gravy becomes too thick, whisk in up to 2 tablespoons hot water or additional milk, a tablespoon at a time, until you reach desired thickness.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally. If it thickens too much while standing, whisk in a splash of milk to loosen before serving.

Split or halve the warm biscuits and spoon a generous ladle of sausage gravy over each half. Garnish with chopped parsley and extra black pepper to taste. Serve immediately.