Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, and 1 tsp granulated sugar (if using).

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or two forks (or pulsing in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until the dough just comes together; do not overwork. If the dough seems dry, add additional buttermilk 1 tablespoon at a time until it holds together.

Fold and shape

Turn the dough out onto a lightly floured surface. Fold it over onto itself 3-4 times to create layers, pressing gently—this keeps the biscuits flaky. Pat the dough into a 3/4- to 1-inch thick rectangle.

Cut biscuits

Using a 2.5- to 3-inch round biscuit cutter (or a floured cup), press straight down without twisting to cut as many rounds as possible (you should get 4-6 depending on size). Gather scraps, gently press once, and cut additional biscuits.

Bake

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits or spaced apart for crisper edges. Brush tops with a little buttermilk if desired. Bake in the preheated oven for 10-14 minutes, rotating the pan halfway, until golden brown on top.

Finish

Remove biscuits from oven and transfer to a rack. Keep warm covered lightly with foil while you make the gravy.

Brown sausage

Heat a large skillet over medium heat. Add 12 oz bulk pork breakfast sausage and 1 tbsp unsalted butter. Break the sausage into small pieces with a spatula and cook until no longer pink and nicely browned, about 6-8 minutes. Spoon off and discard excess fat if more than 2 tablespoons remain, leaving about 1-2 tablespoons fat in the pan for flavor.

Make roux

Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1-2 minutes to cook the flour and remove the raw taste; the mixture will become pasty.

Add milk

Gradually pour in 2 cups whole milk while stirring continuously to avoid lumps. Increase heat slightly to bring the mixture to a gentle simmer. If using, stir in 1/4 cup heavy cream for a richer gravy.

Simmer and thicken

Let the gravy simmer on low to medium-low for 5-7 minutes, stirring frequently, until it thickens to your desired consistency. If the gravy becomes too thick, whisk in up to 2 tablespoons water at a time until it reaches the right texture.

Season

Season with 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Taste and adjust seasoning—add more pepper for spiciness or more salt if needed. Keep warm over the lowest heat setting, stirring occasionally.

Serve

Split two warm buttermilk biscuits horizontally and place on serving plates. Spoon generous amounts of sausage gravy over each biscuit half (about half the gravy per biscuit). Serve immediately.