Biscuit And Gravy Box With Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Keep a small bowl of cold water available.

Combine dry ingredients: In a large bowl whisk together 2 1/4 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp granulated sugar until evenly distributed.

Cut in butter: Grate or cut 6 tbsp cold unsalted butter into the flour mixture and use a pastry cutter, two knives, or your fingertips to work the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 minutes).

Add cheese: Fold in 1 cup shredded sharp cheddar cheese until evenly distributed.

Add buttermilk: Make a well in the center and pour in 1 cup cold buttermilk. Gently stir with a wooden spoon or rubber spatula until dough comes together. If dough is dry, add up to 1 tbsp cold water, 1 tsp at a time, just until it holds together. Do not overmix.

Fold and pat: Turn the dough out onto a lightly floured surface, fold it over itself 2–3 times to create layers, then gently pat into a 3/4–1 inch thick rectangle. Keep the dough cool and handle quickly.

Cut biscuits: Use a 2.5–3 inch round biscuit cutter (or a floured glass) to cut biscuits straight down without twisting. Press scraps together once and cut additional biscuits; do not overwork. Place biscuits 1 inch apart on prepared baking sheet.

Optional egg wash and bake: Beat 1 egg with a splash of water and brush the tops for shine if desired. Bake in preheated oven for 12–15 minutes, until golden brown on top and bottom. Rotate pan halfway through if your oven bakes unevenly.

Finish: Remove biscuits from oven and brush tops with 1 tbsp melted unsalted butter if using. Allow to rest 5 minutes before splitting for gravy.

Brown sausage: In a large skillet over medium heat, add 1 lb bulk breakfast pork sausage. Break into small pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 7–9 minutes. Do not drain fat—leave it in the pan for flavor and to make the gravy base.

Make roux with sausage drippings: Reduce heat to medium-low. Sprinkle 1/3 cup all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste, coating the sausage. The mixture will be pasty.

Add milk gradually: Slowly pour in 3 cups whole milk in a steady stream while stirring to prevent lumps. Increase heat to medium and continue stirring or whisking until the mixture comes to a simmer and thickens, about 4–6 minutes.

Season and adjust consistency: Stir in 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If gravy becomes too thick, whisk in up to 2 tbsp hot water or additional milk, 1 tbsp at a time, until desired consistency is reached. Simmer gently for 2–3 minutes so flavors meld.

Keep warm: Reduce heat to low and keep gravy warm, stirring occasionally while biscuits finish baking.

Split biscuit: Carefully split one cheddar biscuit in half horizontally using a knife or your fingers.

Plate or box: Place bottom half of biscuit in serving box. Spoon 1/2 to 3/4 cup hot sausage gravy over the biscuit bottom, spreading to cover. Place the biscuit top slightly askew or alongside to keep some crispness.

Garnish and pack: Sprinkle optional 1 tbs chopped fresh chives or parsley over gravy for color. If delivering in a box, include a small container of extra hot gravy on the side and a napkin.

Serving suggestion: Serve immediately while hot. Makes 4 generous biscuit-and-gravy servings.