Biscuits & Gravy Recipe

Make the pimento cheese

In a medium bowl, combine the grated sharp cheddar and softened cream cheese. Fold in the chopped pimentos, 1 tsp sugar, 1/2 tsp black pepper and optional 1/8 tsp cayenne. Mix until evenly combined and slightly spreadable. Refrigerate while you prepare the biscuit dough so the cheese firms slightly.

Prepare dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat. In a large bowl whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp fine sea salt.

Cut in the butter

Add the cold cubed butter to the dry mix. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Incorporate cheeses

Fold the grated cheddar and the prepared pimento cheese into the flour/butter mixture so they are distributed but not fully smoothed; you want pockets of cheese.

Add liquids

Stir together 3/4 cup whole milk and 1/2 cup buttermilk in a small bowl. Pour the milk mixture into the flour mixture and gently stir with a wooden spoon until a shaggy dough forms. If the dough is too dry, add up to 2 tbsp cold water, 1 tbsp at a time. Do not overmix.

Shape and cut biscuits

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 times to create layers, pressing lightly to 1-inch thickness. Using a 2.5-inch round biscuit cutter (or a sharp knife for rustic rounds), cut 6 biscuits, pressing straight down (do not twist). Re-roll scraps once.

Egg wash and bake

Beat the egg with 1 tsp water and brush the tops of the biscuits lightly for color. Place biscuits 1/2 inch apart on the prepared sheet. Bake in the preheated oven 12–15 minutes, until golden brown on top and cooked through. Remove to a rack to cool slightly while you make the gravy.

Brown the sausage

In a large skillet over medium heat, add 1 tbsp butter. When it melts, add 1 lb bulk breakfast sausage. Break the sausage into bite-size pieces with a spatula and cook until well-browned and cooked through, about 7–9 minutes.

Create the roux

Reduce heat to medium-low. Push the sausage to the side slightly, leave some fat in the pan (if pan is very dry add the reserved 1 tbsp butter). Sprinkle 1/2 cup all-purpose flour evenly over the sausage and fat. Stir constantly for 1–2 minutes to cook the flour, making a light-brown roux; this removes the raw flour taste and helps thicken the gravy.

Add liquids and herbs

Gradually whisk in 3 cups whole milk and 1/2 cup chicken stock, scraping browned bits from the pan. Increase heat to medium and bring to a gentle simmer, whisking to remove lumps. Add 1 tbsp chopped thyme, 1 tsp chopped sage, 1 tbsp parsley, and 1/4 tsp crushed red pepper if using.

Simmer and season

Let the gravy simmer, stirring frequently, until it thickens to a spoon-coating consistency, 6–8 minutes. If it becomes too thick, thin with additional milk, 1–2 tbsp at a time. Taste and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting to preference.

Finish

Once the gravy reaches desired thickness and flavors are balanced, remove from heat. Stir in a pinch more fresh parsley if you like for brightness.

Split or halve 6 warm pimento cheese biscuits. Spoon generous portions of the herb sausage gravy over each biscuit so the gravy soaks into the interior. Garnish with extra chopped parsley and a grind of fresh black pepper. Serve immediately while hot.