Biscuit And Gravy Box With Cheddar Biscuit Recipe

Prepare and preheat

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

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.

Cut the cold cubed butter into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining (some larger pieces give flakiness).

Fold in the shredded cheddar cheese so it is evenly distributed through the dry mixture.

Make a well in the center and pour in the buttermilk. Using a fork or rubber spatula, gently stir until the dough just comes together. Do not overmix — dough should be shaggy and slightly sticky.

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3–4 times to build layers, pressing it together to a 1-inch to 1 1/4-inch thickness. Do not knead vigorously.

Use a 2.5- to 3-inch biscuit cutter (or an inverted glass) to cut biscuits straight down without twisting. Press scraps together gently and cut additional biscuits — aim for 8 medium biscuits.

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits, or spaced apart for crisper edges. Brush the tops with heavy cream for color.

Bake in the preheated oven for 12–15 minutes, until golden brown on top and cooked through. Remove from oven and transfer to a wire rack to cool slightly while you make the gravy.

While biscuits bake, heat a large skillet over medium heat. Add the sausage (no oil needed for typical breakfast sausage) and break it up with a wooden spoon into small crumbles.

Cook the sausage until browned and cooked through, about 6–8 minutes, stirring occasionally so it cooks evenly. If the sausage releases a lot of fat, spoon off and reserve all but about 2 tablespoons of fat in the pan.

If using, add 1 tablespoon butter to the pan with the reserved fat and melt. Sprinkle the 1/4 cup of flour over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste and form a roux; it should turn slightly golden but not brown.

Slowly pour in the milk while stirring or whisking to prevent lumps. Add the optional stock if you prefer a thinner gravy. Continue stirring and bring the mixture to a gentle simmer; the gravy will thicken as it heats, about 3–5 minutes.

Season the gravy with the black pepper, salt, garlic powder, and onion powder. Taste and adjust seasoning — sausage can be salty so add salt sparingly. If the gravy becomes too thick, whisk in additional milk or stock a few tablespoons at a time to reach desired consistency.

Reduce heat to low and simmer for 2–3 minutes, stirring frequently. If you want a silkier finish, stir in the optional tablespoon of butter at the end until melted and incorporated.

Split each warm cheddar biscuit in half horizontally.

Spoon a generous portion of sausage gravy over the bottom half of each biscuit, allowing some gravy to cascade over the sides. Top with the biscuit top.

Sprinkle each assembled biscuit and gravy with extra shredded cheddar and chopped chives or parsley for color and flavor. Serve immediately while hot.

Leftover gravy can be cooled, refrigerated for up to 3 days, and reheated gently on the stovetop with a splash of milk to loosen. Biscuits are best fresh but can be reheated in a 350°F oven for 5–8 minutes.