Biscuits & Sausage Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place a baking stone or an extra sheet on the middle rack if you want a crisper bottom.

Combine dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly distributed.

Cut in the butter

Add 3/4 cup (cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Work quickly so the butter stays cold.

Add cheese and aromatics

Fold in 1 cup shredded sharp cheddar, the finely chopped jalapeño (seeded for less heat), and the thinly sliced green onions until evenly distributed. Toss the cheese with a tablespoon of flour from the dry mix first if desired to keep it from clumping.

Add liquids and form dough

Make a well in the center and pour in 1 cup cold buttermilk and 1/4 cup cold whole milk. Stir gently with a wooden spoon or rubber spatula until the dough just comes together—do not overmix. If the dough is too dry, add an extra tablespoon or two of milk; if too wet, sprinkle a tablespoon of flour.

Turn out and fold

Transfer the dough to a lightly floured surface. With floured hands, gently pat it into a rectangle about 1-inch thick. Fold the dough over onto itself 2-3 times (this creates flaky layers) then pat again to 1-inch thickness. Avoid overworking.

Cut biscuits

Using a floured 2.5-inch round biscuit cutter (or a glass), press straight down without twisting to cut rounds. Gather scraps and gently re-pat to cut additional biscuits. You should get about 8-10 biscuits depending on size.

Bake

Arrange biscuits on the prepared baking sheet so they are just touching for taller sides or spaced apart for crisper edges. Brush tops lightly with 1 tablespoon melted butter or oil if desired. Bake in the preheated 425°F oven for 12-16 minutes, rotating halfway, until golden brown on top and cooked through. An internal temperature should be about 205°F and bottoms set.

Finish

Remove from oven and transfer to a rack. Let rest 5 minutes before splitting. While warm, split biscuits for serving with gravy.

Brown the sausage

While the biscuits bake, heat a large skillet or sauté pan over medium heat. Add the 1 pound of breakfast sausage (break it into small pieces). Cook, stirring and breaking up lumps, until the sausage is well-browned and most fat has rendered, about 8-10 minutes.

Make the roux with the sausage fat

Leave about 2-3 tablespoons of fat in the pan (drain excess if there is a lot, leaving enough to coat the pan). Sprinkle 1/4 cup all-purpose flour over the sausage and fat. Stir continuously for 1-2 minutes to cook the raw flour taste and form a pasty roux; this will tint slightly golden.

Add milk and season

Gradually whisk in 3 cups whole milk a little at a time, making sure to fully incorporate and smooth out any lumps after each addition. Bring mixture to a gentle simmer; it will thicken as it heats. Season with 1 teaspoon salt (start with 1/2 tsp and adjust), 1 tablespoon freshly ground black pepper, 1/2 teaspoon garlic powder (optional), and 1/4 teaspoon crushed red pepper flakes (optional). Continue to simmer 4-6 minutes, stirring frequently, until gravy reaches desired thickness. If gravy becomes too thick, thin with a splash of milk.

Taste and adjust

Taste gravy and adjust salt and pepper. Remember the sausage may be salty; add more pepper for heat. For a silkier texture, simmer an extra minute while whisking vigorously.

Serve

Split the warm biscuits and ladle generous portions of hot sausage gravy over each half. Garnish with chopped fresh parsley if desired and an extra crack of black pepper.