Biscuits + Gravy Recipe

Preheat and prepare

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

Combine dry ingredients

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

Cut in butter

Add 1/2 cup cold unsalted butter cubes to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms. If dough seems too dry, add up to 1/4 cup cold whole milk, 1 tablespoon at a time, until it holds together but is still slightly sticky.

Fold and shape

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3-4 times to create layers (do not overwork). Pat or roll to about 1-inch thickness. Using a 2.5-3 inch biscuit cutter, cut rounds straight down (don’t twist) and place them close together on the prepared baking sheet for taller sides. Gather scraps, gently reshape, and cut additional biscuits.

Optional egg wash

If desired, beat 1 egg and brush lightly over biscuit tops for a golden finish.

Bake

Bake in the preheated 425°F oven for 12-16 minutes, until biscuits are risen and golden brown on top. Remove from oven and transfer to a wire rack. Keep warm while making gravy.

Cook the bacon

In a large skillet over medium heat, add the 6 oz diced bacon. Cook, stirring occasionally, until bacon is crisp and has rendered its fat, about 8-10 minutes. Use a slotted spoon to remove bacon pieces to a paper-towel-lined plate, leaving the bacon fat in the skillet. Reserve bacon pieces for the gravy.

Make the roux

With the skillet still over medium heat, measure and add 1/4 cup all-purpose flour to the bacon fat (there should be about 3-4 tablespoons fat; if less, add a tablespoon of butter). Whisk constantly to combine and cook the flour for 1-2 minutes until it becomes a light golden paste and loses the raw flour taste.

Add milk and simmer

Gradually pour in 3 cups whole milk while whisking to prevent lumps. Increase heat to medium-high and bring gravy to a gentle simmer. Continue whisking until the gravy thickens, 4-6 minutes. If gravy becomes too thick, thin with additional milk, 1-2 tablespoons at a time.

Season and finish

Stir in the reserved crisp bacon pieces, 1 tablespoon finely chopped fresh sage, 1 tablespoon freshly ground black pepper (or to taste), 1/2 teaspoon kosher salt (adjust as needed), and 1/4 teaspoon red pepper flakes if using. Taste and adjust seasoning. Keep gravy warm over the lowest heat, stirring occasionally until ready to serve.

Apple sage sausage (optional)

If using apple sage breakfast sausage patties, cook them in a separate skillet over medium heat for 3-4 minutes per side until internal temperature reaches 160°F (71°C) and edges are crisp. Drain on paper towels and keep warm.

Fried chicken (optional)

If adding fried chicken, prepare boneless chicken breasts by seasoning, dredging in flour/egg/breadcrumb or buttermilk-bread crumb mix, and pan-frying in 1/4 inch oil over medium-high heat 4-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on a rack and keep warm.

Assemble

Split warm biscuits in half. Place bottom half on plate, top with optional sausage patty or fried chicken if using, spoon generous amounts of bacon fat gravy over the biscuit and protein, then close with biscuit top or leave open-faced. Serve immediately.