Biscuit & Sausage Gravy Recipe
Make Biscuit & 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
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp granulated sugar, and 1/2 tsp salt until evenly combined.
- 3
Cut in butter
Add 1/2 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
- 4
Add liquid
Make a well in the center and pour in 3 tablespoons buttermilk (or the equivalent substitute). Stir gently with a fork until a shaggy dough forms. If the dough seems too dry, add up to 1 tablespoon cold water, 1 tsp at a time, until it holds together but is not sticky.
- 5
Shape and cut biscuits
Turn the dough out onto a lightly floured surface. Fold it over onto itself 3–4 times to create layers, then pat or roll to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter (or a floured glass) to cut rounds, pressing straight down without twisting. Gather scraps and repeat until dough is used.
- 6
Bake
Place biscuits on the prepared baking sheet so they touch slightly for taller sides, or spaced apart for crispier edges. Brush tops lightly with a little extra buttermilk if desired. Bake for 12–15 minutes, until risen and golden brown on top. Remove from oven and keep warm while you make the gravy.
Sausage Gravy
- 7
Brown the sausage
In a large skillet or sauté pan set over medium heat, add 1 tablespoon butter or bacon fat if using. Add 1 pound mild breakfast sausage, breaking it into bite-sized pieces with a wooden spoon. Cook, stirring occasionally, until the sausage is browned and cooked through, about 7–10 minutes. Drain off and reserve excess fat if there is more than about 2 tablespoons—leave roughly 2 tablespoons of fat in the pan for flavor.
- 8
Make the roux
Sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage and fat. Stir to combine and cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste and create a roux. The mixture should bubble but not burn.
- 9
Add milk
Gradually pour in 2 cups whole milk while stirring or whisking to prevent lumps. Continue to stir and bring the mixture to a gentle simmer. The gravy will begin to thicken after a few minutes.
- 10
Adjust consistency and finish
If you want a richer gravy, stir in 1/4 cup heavy cream. Simmer the gravy for 3–5 minutes, stirring occasionally, until it reaches a thick, creamy consistency that coats the back of a spoon. If the gravy becomes too thick, whisk in additional milk 1 tablespoon at a time until desired consistency is reached.
- 11
Season
Season the gravy with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (optional). Taste and adjust salt and pepper as needed. Remember the sausage may already be seasoned, so season gradually.
- 12
Serve
Split the warm biscuits in half and place on plates. Spoon generous amounts of sausage gravy over each biscuit half. Serve immediately.