Biscuits And Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.

Mix 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 combined.

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse briefly in a food processor), cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Gently stir with a fork until dough just comes together — it should be slightly shaggy and sticky. Avoid overmixing.

Form biscuits

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers, then gently pat to about 1-inch thick. Using a 2.5- to 3-inch round biscuit cutter, stamp out biscuits without twisting the cutter (twisting seals edges). Re-roll scraps once to cut remaining biscuits. You should get about 8 biscuits.

Bake

Place biscuits on the prepared sheet about 1 inch apart for crisp edges or touching for taller, softer sides. Brush tops with 2 tbsp heavy cream if desired for color. Bake in the preheated oven for 12–15 minutes, until golden brown on top and cooked through. Remove and keep warm while you make the gravy.

Cook sausages

In a large wide skillet over medium heat, add 10 oz ground pork sausage (crumbled) and 4 oz diced andouille sausage. Cook, breaking up the ground pork with a spatula, until the pork is browned and the andouille has rendered its fat, about 6–8 minutes. Do not drain all fat — leave about 2 tbsp of fat in the pan. If there is less fat, add up to 2 tbsp unsalted butter.

Make roux

Reduce heat to medium-low. Sprinkle in 1/4 cup all-purpose flour (listed as 1 '4ths' in ingredients) over the sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste, forming a paste (roux). It should be golden and fragrant but not burned.

Add liquids

Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half (if using) in small increments so the roux smooths out. Increase heat to medium and continue whisking until the gravy thickens and comes to a gentle simmer, about 4–6 minutes.

Season

Stir in 1 tsp freshly ground black pepper, 1/2 tsp kosher salt (adjust later to taste), 1 tsp fresh thyme leaves (optional), and 1 tsp hot sauce (optional). Simmer on low for 2–3 minutes so flavors meld. If gravy becomes too thick, thin with additional milk, 1 tbsp at a time, until desired consistency is reached.

Adjust and keep warm

Taste and adjust seasoning with additional salt and pepper as needed. Keep gravy warm on the lowest heat setting, stirring occasionally, until biscuits are ready.

Assemble

Split warm biscuits in half and place on plates. Spoon generous amounts of sausage-and-andouille gravy over each biscuit half (about 1/3 to 1/2 cup gravy per biscuit, depending on preference). Serve immediately.