Biscuits & Sausage Gravy Recipe
Make Biscuits & Sausage Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly dust with flour.
- 2
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined.
- 3
Cut in butter
Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add buttermilk
Make a well in the center and pour in 1 cup cold buttermilk. Gently stir with a wooden spoon or rubber spatula until a shaggy dough forms. Do not overwork; dough should hold together but be slightly sticky.
- 5
Fold and pat
Turn the dough out onto a lightly floured surface. With floured hands, fold the dough over itself 3 to 4 times to create layers, then gently pat to about 3/4-inch thickness. If dough is sticky, dust with a little flour but avoid adding too much.
- 6
Cut biscuits
Using a 2 1/2-inch biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Gather scraps, gently re-pat to 3/4-inch thick and cut additional biscuits. You should have about 8 to 10 biscuits depending on cutter size.
- 7
Brush and bake
Place biscuits on the prepared baking sheet so sides lightly touch (for taller sides) or spaced apart (for crispier edges). Brush tops with 2 tablespoons cold heavy cream if using. Bake in preheated oven 12 to 15 minutes, until golden brown on top and cooked through. Remove from oven and transfer to a rack.
Sausage Gravy
- 8
Brown the sausage
While biscuits bake, heat a large skillet over medium heat. Add 1 pound bulk breakfast sausage and 1 tablespoon butter (butter helps with browning and flavor). Break the sausage into small pieces with a spatula and cook, stirring occasionally, until fully browned and no longer pink, about 6 to 8 minutes.
- 9
Drain excess fat (if needed)
If the sausage releases a large amount of fat, carefully spoon off and discard excess so about 2 to 3 tablespoons of fat remain in the pan. Leave some fat to flavor the gravy.
- 10
Make the roux
Sprinkle 3 tablespoons all-purpose flour evenly over the browned sausage and stir to coat. Cook the flour with the sausage fat for 1 to 2 minutes, stirring constantly, until the raw flour smell cooks off but the mixture does not brown too darkly.
- 11
Add milk and simmer
Slowly pour in 2 cups whole milk while stirring or whisking to break up any lumps. Add 1/2 cup heavy cream if using for a richer gravy. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. The gravy will begin to thicken after 3 to 5 minutes.
- 12
Season and adjust consistency
Stir in 2 teaspoons freshly ground black pepper, 1/4 teaspoon salt (taste and adjust), and 1/4 teaspoon crushed red pepper flakes if desired. If the gravy becomes too thick, thin with additional milk 1 tablespoon at a time until desired consistency; if too thin, simmer a few more minutes to reduce and thicken.
- 13
Finish
Once the gravy is creamy and reaches a spoon-coating consistency, remove from heat. Taste and adjust seasoning with more salt or pepper as needed.
- 14
Serve
Split warm biscuits in half and spoon generous amounts of sausage gravy over each half. Serve immediately.