Biscuits & Gravy Recipe
Make Biscuits & 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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Buttermilk Biscuits
Sausage Gravy
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine salt until evenly distributed.
- 3
Cut in butter
Grate or cut 1/2 cup cold unsalted butter into small pieces and toss into the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Keep the butter cold for flakier biscuits.
- 4
Add buttermilk
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a fork until the dough just comes together and no large pockets of dry flour remain. Do not overmix — a slightly shaggy, sticky dough is correct.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface. Gently bring it together into a rough rectangle. Fold the dough over itself 3–4 times (this creates layers), pressing lightly — do not knead. Pat to about 3/4" (2 cm) thickness.
- 6
Cut biscuits
Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Re-form scraps gently and cut additional biscuits. You should get about 8–10 biscuits depending on cutter size.
- 7
Brush and bake
Place biscuits close together on the prepared baking sheet for taller sides, or spaced for crispier edges. Brush tops with 2 tbs cold heavy cream if using. Bake in the preheated oven until golden brown on top and bottom, about 12–15 minutes. Rotate pan once halfway through if your oven browns unevenly.
- 8
Finish
Remove biscuits from oven and transfer to a wire rack for 5 minutes before splitting and serving. While baking, prepare the gravy.
Sausage Gravy
- 9
Brown the sausage
Place a large skillet over medium heat. Add 1 lb country-style breakfast sausage (loose or removed from casings). Cook, breaking up with a spatula, until well browned and no pink remains, about 6–8 minutes. If the sausage is very lean, you may add 1 tbs butter or oil to the pan.
- 10
Make the roux
Sprinkle 1.5 tbs all-purpose flour evenly over the browned sausage. Stir continuously for 1–2 minutes so the flour absorbs the fat and cooks off the raw flavor. This will thicken the gravy and help it coat the meat.
- 11
Add milk and simmer
Gradually pour in 2 cups whole milk while stirring or whisking to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat. Stir frequently as the gravy thickens. If you prefer a richer gravy, stir in 1/4 cup heavy cream at this point.
- 12
Season
Once the gravy has thickened to a spoon-coating consistency (about 4–6 minutes), season with 1 tsp freshly ground black pepper and 1/2 tsp fine salt. Taste and adjust seasoning — sausage can be salty, so add salt sparingly.
- 13
Adjust consistency
If the gravy becomes too thick, thin it with up to 2 tbs hot water or additional milk, adding 1 tbs at a time until you reach desired pourable consistency for spooning over split biscuits.
- 14
Keep warm
Reduce heat to low and keep the gravy warm, stirring occasionally while biscuits finish baking. If the gravy cools and thickens too much, reheat gently and stir in a splash of milk to loosen.