Biscuits & Gravy Recipe

1. Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

2. Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1 teaspoon salt until evenly distributed.

3. Cut in butter

Add the 6 tablespoons very cold cubed butter to the dry mix. Using a pastry cutter or two forks (or your fingertips quickly), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep butter cold.

4. Add buttermilk

Make a well in the center and pour in 3/4 cup buttermilk. Stir gently with a fork until the dough just comes together. If the dough seems dry, add up to 2 tablespoons more buttermilk; it should be shaggy but cohesive.

5. Fold and shape

Turn the dough out onto a lightly floured surface and gently fold it over onto itself 3–4 times to create layers. Pat or roll to about 3/4-inch thickness. Do not overwork.

6. Cut biscuits

Using a 2.5–3 inch round cutter (or a drinking glass), press straight down without twisting to cut 4 biscuits. Re-roll scraps lightly once to cut additional biscuits if needed.

7. Optional egg wash

If desired, beat 1 egg with 1 teaspoon water and brush the tops lightly for a glossy finish.

8. Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 12–15 minutes, until golden brown on top and cooked through. Remove and let rest on a rack while you make the gravy.

9. Brown the sausage

In a large skillet over medium heat, add 1 pound breakfast sausage. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. If the sausage releases a lot of fat, spoon off and reserve all but about 2 tablespoons in the pan.

10. Add butter (if needed)

If the pan is lean after draining, add 1 tablespoon unsalted butter and let it melt to provide fat for the roux.

11. Make roux

Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the flour and remove any raw taste; the mixture will thicken and become slightly pasty.

12. Add milk and cream

Gradually whisk in 2 cups whole milk, adding a little at a time and stirring to incorporate so no lumps form. Stir in 1/4 cup heavy cream if using. Bring the gravy to a gentle simmer over medium-low heat.

13. Simmer and season

Simmer the gravy, stirring frequently, until it reaches a thick, creamy consistency that will coat the back of a spoon, about 5–8 minutes. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if desired. Taste and adjust seasoning.

14. Adjust consistency

If the gravy becomes too thick, stir in additional milk, 1 tablespoon at a time, until you reach the desired pourable consistency. If too thin, continue simmering a few minutes to reduce and thicken.

15. Split the warm biscuits in half horizontally and place two biscuits (or four halves) on a plate. Spoon a generous ladle of hot sausage gravy over each biscuit so they are well smothered.

16. Garnish with chopped fresh parsley if desired and serve immediately. Leftover gravy can be cooled, refrigerated for up to 3 days, and gently reheated while stirring in a splash of milk to loosen.