Biscuits & Sausage Gravy Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour a baking sheet.

Dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Cut 3/4 cup (0.75 cup) cold unsalted butter into roughly 1/2-inch pieces. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the largest pieces are pea-sized and the mixture resembles coarse crumbs. Some streaks of butter are fine — they create flakiness.

Add buttermilk

Make a well in the center of the dry ingredients and pour in 1 cup cold buttermilk. Using a wooden spoon or spatula, stir just until the dough comes together and there are no large dry patches. Do not overmix.

Turn out and fold

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough over onto itself 2 to 3 times to create layers, then gently press it to 3/4–1 inch thickness.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a floured glass) press straight down without twisting to cut biscuits. Collect scraps, gently re-form, and cut additional biscuits. You should have about 8–10 biscuits depending on cutter size.

Bake

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits, or spaced for crisper edges. Brush tops with 2 tablespoons heavy cream if using. Bake in the preheated oven for 12–15 minutes until golden brown on top and cooked through. Remove from oven and let rest while you make the gravy.

Brown the sausage

In a large skillet or sauté pan set over medium heat, add 1 lb country-style pork sausage. Break the sausage into small pieces with a wooden spoon and cook, stirring occasionally, until well-browned and no longer pink, about 6–8 minutes. Do not drain the fat — you need about 2–3 tablespoons of rendered fat in the pan. If there is excess fat (more than 4–5 tbsp), spoon off some leaving about 2–3 tbsp.

Make roux

Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Stir continuously for 1–2 minutes so the flour cooks and begins to turn a light golden color. This removes any raw flour taste and thickens the gravy.

Add milk and stock

Slowly pour in 2.5 cups whole milk while stirring to prevent lumps. If you prefer a thinner gravy, also add up to 1/4 cup stock. Continue stirring and bring the mixture to a gentle simmer over medium-low heat.

Simmer and season

Reduce heat to low and simmer, stirring occasionally, until the gravy thickens to your desired consistency, about 6–10 minutes. Add 1.5 teaspoons freshly ground black pepper and 1/2 teaspoon kosher salt, taste, and adjust seasoning. If using, stir in 1 teaspoon chopped fresh thyme or sage near the end of cooking for added flavor.

Finish

If the gravy becomes too thick, thin with a splash of milk or stock. If it’s too thin, simmer a few minutes longer. Keep the gravy warm on the lowest heat while biscuits finish resting.

Serve

Split or halve warm biscuits and spoon generous amounts of sausage gravy over each half. Serve immediately.