Buttermilk Biscuits & Gravy Recipe

Preheat and prepare

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

Combine dry ingredients

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

Cut in the butter

Grate the very cold 3/4 cup unsalted butter on the large holes of a box grater or cut into small cubes and use a pastry cutter/forks to work the butter into the flour mixture until pea-size crumbs remain. The mixture should still show small pieces of butter for flaky layers.

Add buttermilk

Make a well in the center of the dry mix and pour in 1 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix; dough should be slightly sticky.

Fold and pat

Turn the dough onto a lightly floured surface, gently fold it over itself 3–4 times to create layers, and pat to about 1-inch thickness. If dough is too sticky, dust lightly with flour while handling.

Cut biscuits

Using a 2.5–3 inch round biscuit cutter (or a floured glass), press straight down without twisting to cut 8 biscuits. Gather scraps, gently pat once and cut remaining biscuits; avoid overworking the dough.

Brush and bake

Place biscuits on prepared baking sheet about 1 inch apart for taller sides (or touching for softer sides). Brush tops with 2 tablespoons heavy cream, if using. Bake at 425°F (220°C) for 12–15 minutes, until golden brown on top and bottom.

Finish

Remove from oven and transfer to a cooling rack for 5 minutes. Keep warm while you make the gravy; biscuits are best served warm and split just before serving.

Brown the sausage

In a large skillet over medium heat, add 1 pound bulk pork sausage. Break it up with a spatula and cook until no longer pink and nicely browned in places, about 6–8 minutes. If the sausage releases a lot of fat, spoon off and reserve 1–2 tablespoons, leaving enough fat in the pan to sauté; otherwise add 2 tablespoons unsalted butter to the pan.

Make the roux

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour over the browned sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste, forming a paste that coats the meat (a blond roux).

Add milk and cream

Slowly pour in 2 cups whole milk while stirring constantly to prevent lumps. If using, add 1/2 cup heavy cream for a richer gravy. Increase heat to medium and bring to a gentle simmer; the gravy will thicken as it heats.

Season and simmer

Stir in 2 teaspoons freshly cracked black pepper and 3/4 teaspoon kosher salt. Simmer gently, stirring frequently, for 4–6 minutes until the gravy reaches a spoon-coating consistency. If the gravy becomes too thick, whisk in up to 1/4 cup hot water a tablespoon at a time until desired consistency is reached.

Adjust seasoning

Taste and adjust seasoning: add more cracked black pepper if you prefer a pepper-forward gravy, and a pinch more salt if needed. Keep gravy warm over very low heat, stirring occasionally, until ready to serve.

Split warm biscuits horizontally and place two halves on each plate. Spoon generous portions of cracked pepper sausage gravy over the biscuit bottoms, top with biscuit tops or serve open-faced. Garnish with 2 tablespoons minced chives or parsley if desired and serve immediately.