Biscuits And Gravy Recipe
Homemade grilled buttermilk biscuits smothered in country sausage gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Gravy
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's ready for baking the biscuits.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Add the cold unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and mix gently with a spatula until just combined. Be careful not to overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Cut out biscuits using a biscuit cutter or a drinking glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
Gravy
- 7
Cook Sausage
In a large skillet over medium heat, crumble and cook the country sausage until browned and cooked through, about 5-7 minutes.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 2-3 minutes to allow the flour to cook slightly.
- 9
Add Milk
Gradually pour in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- 10
Season
Add black pepper and salt (to taste) to the gravy, stirring to combine. Adjust seasoning as desired.