Biscuits And Gravy Recipe

Preheat and prepare

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

Combine dry ingredients

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

Cut in butter

Add 6 tablespoons cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix; dough should be slightly sticky.

Fold and shape

Turn the dough out onto a lightly floured surface. Gently fold the dough over onto itself 3–4 times to create layers. Pat or roll the dough to about 3/4-inch thickness.

Cut biscuits

Use a 2 1/2-inch round biscuit cutter (or a floured glass) to cut biscuits, pressing straight down without twisting. Re-roll scraps as needed to cut additional biscuits. Arrange biscuits on the prepared baking sheet so they just touch for taller sides, or spaced for crispier edges.

Brush and bake

Brush the tops with 2 tablespoons heavy cream for browning. Bake in the preheated 425°F oven until golden brown and risen, about 12–15 minutes. Remove from oven and let cool slightly on a rack.

Brown the sausage

While biscuits bake, heat a large skillet over medium-high heat. Add 1 lb breakfast sausage, breaking it up with a spoon. Cook until nicely browned and most liquid has evaporated, about 6–8 minutes.

Make the roux

Reduce heat to medium. Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage. Stir and cook the flour for 1–2 minutes to remove the raw flour taste, ensuring it coats the meat and begins to turn a light golden color.

Add liquids

Slowly pour in 2 1/2 cups whole milk and 1/4 cup chicken or vegetable stock while stirring constantly to prevent lumps. Increase heat slightly and bring the mixture to a gentle simmer. The gravy will begin to thicken as it heats; continue stirring so it doesn’t stick.

Season and adjust

Once thickened to a creamy gravy consistency (approximately 5–7 minutes), stir in 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt. Taste and adjust seasoning. If the gravy is too thick, thin with a splash of hot water or additional milk, 1 tablespoon at a time, until desired consistency is reached.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally, while biscuits finish cooling and plates are prepared.

Dress the greens

In a small bowl, whisk 1 tablespoon olive oil with 1 teaspoon lemon juice or vinegar, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Toss with 2 cups baby spinach or mixed greens just before serving.

Split biscuits in half horizontally. Spoon a generous amount of hot sausage gravy over the bottom halves, top with the biscuit tops, or serve open-faced. Plate with the dressed greens on the side.

Serve immediately so biscuits remain warm and the gravy is saucy. Leftover gravy can be cooled, refrigerated for up to 3 days, and reheated gently with a splash of milk.