Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place a baking rack in the middle of the oven.

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until pea-sized crumbs remain and some smaller bits; do not overwork — lumps are fine.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Gently fold just until the dough comes together and is shaggy. If dough seems dry add up to 2 tbsp more buttermilk. Do not overmix.

Shape and cut biscuits

Turn dough onto a lightly floured surface. Pat or gently roll to about 3/4-inch thickness. Fold the dough over itself 2 times to create layers, then pat again to 1-inch thickness. Using a 2.75–3 inch round cutter, stamp straight down (do not twist) to cut 4 biscuits. Recombine scraps and press gently to cut remaining biscuits; avoid overworking.

Brush and bake

Place biscuits close together (edges touching slightly) on the prepared sheet for taller sides. Brush tops with 2 tbsp heavy cream or extra buttermilk. Bake 12–16 minutes, until golden brown on top and bottom. Remove and let rest 5 minutes before splitting.

Brown sausage

While biscuits bake, heat a large skillet over medium heat. Add 1 lb bulk pork sausage and cook, breaking up with a spoon, until browned and no longer pink (6–8 minutes). If the sausage renders an extreme amount of fat (more than 3–4 tbsp), spoon off and reserve 2 tbsp; otherwise leave 1–2 tbsp fat in the pan and add 2 tbsp unsalted butter to reach about 3–4 tbsp fat total.

Make rue

With the sausage in the skillet and fat at a total of about 3–4 tbsp, sprinkle 1/2 cup all-purpose flour evenly over the meat. Reduce heat to medium-low and cook, stirring constantly, 2–3 minutes to remove raw flour flavor and to brown slightly. This forms the roux and will thicken the gravy.

Add milk gradually

Slowly pour in 3 cups whole milk in a steady stream while continuously stirring or whisking to avoid lumps. Increase heat to medium and bring to a gentle simmer. The gravy will thicken as it warms.

Season and simmer

Once simmering, reduce heat to low and simmer 5–8 minutes, stirring occasionally, until the gravy reaches a thick but pourable consistency that will coat a spoon. Stir in 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes if using. Taste and adjust seasoning.

Finish

If gravy becomes too thick, stir in additional milk, 1 tbsp at a time, until desired consistency is reached. Keep warm over the lowest heat, stirring occasionally, while biscuits finish resting. Stir in chopped parsley if using just before serving.

Split each biscuit horizontally using a serrated knife. Place two biscuits on each plate (for a total of four biscuits per order, or split among plates as desired). Spoon generous amounts of hot sausage gravy over each split biscuit so the gravy soaks into the crumb and covers the tops.

Serve immediately with extra black pepper on the side and a sprinkle of chopped parsley for color. Leftover gravy can be refrigerated up to 3 days and gently reheated with a splash of milk.