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. Keep a small bowl of extra cold buttermilk or ice water nearby.

Dry mix

In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Add the 3/4 cup very cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keep everything cold — do not overwork.

Add cheese

Fold in 1 cup freshly grated white cheddar and optional 2 tablespoons chopped chives until evenly distributed.

Add liquid and form dough

Make a well in the center and pour in 1 1/4 cups cold buttermilk. Stir gently with a fork until the dough just comes together and is shaggy; it should be slightly sticky but manageable. If too dry add up to 2 tablespoons more buttermilk.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3–4 times to create layers — do not knead. Pat or roll to about 3/4" (2 cm) thickness.

Cut biscuits

Use a 2 1/2" round biscuit cutter (or a glass) dipped in flour. Press straight down without twisting to cut 8 rounds. Gather scraps, gently press once and cut remaining biscuits. Place biscuits on prepared baking sheet about 1/2" apart so sides touch slightly for higher rise.

Bake

Brush tops lightly with 2 teaspoons melted butter. Bake in the preheated 425°F oven for 12–15 minutes, until golden brown on top and bottom and an inserted toothpick comes out clean. Rotate pan halfway through if your oven heats unevenly.

Finish

Transfer biscuits to a wire rack and brush again with a little more melted butter if desired. Keep warm wrapped in a clean towel while you make the gravy (or rewarm gently before serving).

Prepare sausage

Heat a 10" skillet over medium heat. Add 8 oz coarsely chopped smoked sausage (removed from casing if necessary). Cook, stirring occasionally, until the sausage is browned and some fat has rendered, about 5–7 minutes.

Add butter and make roux

If the pan is very lean add 1 tablespoon unsalted butter; otherwise the sausage fat may be enough — adding butter helps the roux. Sprinkle 2 tablespoons all-purpose flour evenly over the browned sausage and stir to combine. Cook the flour with the meat for 1–2 minutes, stirring constantly, to remove the raw flour taste but do not let it burn.

Add milk gradually

Slowly pour in 2 cups whole milk while whisking constantly to break up lumps. Bring the mixture to a gentle simmer over medium-low heat. The gravy will begin to thicken after 3–5 minutes.

Finish and season

Reduce heat to low and stir in 1/4 cup heavy cream for richness. Season with 1 teaspoon freshly ground black pepper, 1/2 teaspoon fine salt (taste and adjust), 1/2 teaspoon Worcestershire sauce, and an optional pinch (1/8 tsp) cayenne for a little heat. Simmer gently, stirring occasionally, until the gravy reaches a thick but pourable consistency (it should coat the back of a spoon). If too thick, whisk in additional milk 1 tablespoon at a time; if too thin, simmer a few minutes longer.

Taste and adjust

Taste for seasoning — add more salt, pepper or Worcestershire as needed. Remove from heat and keep warm on the lowest setting, stirring occasionally so a skin doesn't form.

Split two warm biscuits horizontally. Place biscuits on individual plates (two biscuits per order). Spoon 1/2 of the smoked sausage gravy over each biscuit (divide gravy evenly).

Garnish each plate with a sprinkle of extra grated white cheddar (about 2 tablespoons per plate) and chopped parsley or chives. Serve immediately while biscuits are warm and gravy is steaming.

Leftovers: Store gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to loosen.