Biscuit And Gravy Box With Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it. Keep a pastry cutter or food processor and a bench scraper nearby.

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp sugar until evenly distributed.

Cut in butter

Add 3/4 cup very cold, cubed unsalted butter. Using a pastry cutter, two forks, or a food processor, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter (some larger bits remain for flakiness).

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together. If dough seems dry, add up to 2 tbsp more buttermilk. Do not overmix; some streaks of flour are fine.

Fold and pat

Turn the dough out onto a lightly floured surface, gently fold it over itself 3–4 times to create layers, then gently pat to about 1-inch thickness. Use a 2.5–3 inch round cutter to stamp biscuits straight down without twisting to preserve rise. Re-roll scraps once and cut remaining biscuits.

Brush and bake

Place biscuits on prepared sheet close but not touching for slightly higher sides. Brush tops with 2 tbsp buttermilk or heavy cream. Bake in preheated oven 12–15 minutes until golden brown on top and bottom and a toothpick inserted in center comes out clean. Remove and let rest 5 minutes before splitting.

Brown the sausage

While biscuits bake, place a large skillet over medium-high heat. Add 1 lb bulk breakfast sausage. Break into pieces with a spoon and cook until nicely browned and no longer pink, about 6–8 minutes. Leave rendered fat in pan — drain a little if there is an excessive amount leaving about 2–3 tablespoons fat for flavor.

Make the roux

Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Cook, stirring constantly, 1.5–2 minutes to remove raw flour taste. The mixture will bubble and thicken slightly.

Add liquids

Slowly whisk in 2.5 cups whole milk and, if using, up to 1/2 cup chicken stock for a thinner gravy. Start with a small splash and whisk to incorporate, then add remaining liquid gradually. Bring to a gentle simmer while stirring; the gravy will thicken within 4–6 minutes.

Season and adjust

Stir in 3/4 tsp salt, 1.5 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional), and 1 tsp fresh thyme leaves (optional). Taste and adjust seasoning — add more salt or pepper as desired. If gravy becomes too thick, thin with additional milk or stock, 2 tbsp at a time, until reaching desired pourable consistency.

Finish

Reduce heat to low and simmer 1–2 minutes more to marry flavors. Keep warm while biscuits finish baking.

Split biscuits in half horizontally. Place bottom halves on plates or in serving boxes. Spoon generous portions of hot sausage gravy over each biscuit bottom so gravy seeps into layers. Top with biscuit halves (optional) and spoon extra gravy on top.

Garnish with 2 tbsp finely chopped chives or parsley and, if desired, a small pat of butter. Serve immediately while hot.