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. Place cold butter in freezer for 10 minutes if not very cold.

Dry ingredients

In a large bowl whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp sugar until evenly combined.

Cut in butter

Grate the very cold 1/2 cup butter or cut into small cubes and quickly work into the dry ingredients with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add cheese and herbs

Fold in 1 cup shredded sharp cheddar, 2 tbsp chopped parsley, and 1 tbsp chopped chives so they are evenly distributed.

Add buttermilk and form dough

Make a well in center and pour in 1 cup cold buttermilk. Stir just until a shaggy dough forms — do not overmix. If dough is very sticky, add up to 1-2 tbsp flour; if too dry, add up to 1-2 tbsp extra buttermilk.

Pat and cut

Turn dough onto a lightly floured surface and gently pat or fold 3–4 times to bring it together, forming a rectangle about 1-inch thick. Using a 2 1/2-inch round biscuit cutter (or a knife for squares), cut into 8–10 biscuits. Press straight down without twisting to get good rise.

Bake

Place biscuits onto prepared sheet, nearly touching for taller sides or spaced for crisper edges. Brush tops with 2 tbsp buttermilk. Bake in preheated oven 12–15 minutes until golden brown and tops are set. Remove and cool on rack 5 minutes before serving.

Brown the sausage

In a large skillet over medium heat, add 1 lb bulk breakfast sausage. Break it into small pieces and cook, stirring occasionally, until nicely browned and cooked through, about 7–9 minutes. If the sausage is very lean, add 1 tbsp butter to the pan to help form gravy fat.

Remove excess fat (if needed)

If there's an excessive amount of grease (more than ~3 tbsp), spoon off and discard all but about 2–3 tablespoons, leaving enough fat to flavor the gravy.

Make the roux

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir to combine, cooking for 1–2 minutes to remove raw flour taste and absorb fat. This will form a paste (roux) that will thicken the gravy.

Add milk and simmer

Slowly whisk in 2 1/2 cups whole milk, making sure no lumps remain. Increase heat slightly and bring to a gentle simmer, stirring frequently. The gravy will thicken within 4–6 minutes.

Finish and season

Once thickened to desired consistency (it should coat the back of a spoon), stir in 1/4 cup heavy cream if using for extra richness. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp chopped thyme if desired. Taste and adjust seasoning. If gravy becomes too thick, whisk in up to 1/4 cup hot water or additional milk a tablespoon at a time until you reach the preferred pourable but hearty consistency. Keep warm on lowest heat, stirring occasionally.

Prepare chosen meat

Choose one: For sausage links, cook 1/2 lb links in a skillet over medium heat 12–14 minutes, turning frequently until internal temp reaches 160°F (pork) or 165°F (poultry); slice if desired. For bacon, cook 6 slices in a skillet or oven at 400°F (205°C) until crisp (8–12 minutes), then drain on paper towel. For ham, heat 6 oz sliced ham in a skillet 1–2 minutes per side until warmed and lightly browned.

Assemble biscuits and gravy

Split warm cheddar herb biscuits in half. Spoon a generous portion of sausage gravy onto the bottom half, top with your chosen cooked meat (a few slices of bacon, a slice of ham, or halved links), then crown with the biscuit top. Serve immediately.

Serving suggestion & leftovers

Garnish with extra chopped chives or parsley and a pinch of black pepper. Makes 4–6 servings. Store leftover gravy in airtight container refrigerated up to 3 days; reheat gently while stirring, adding a splash of milk to loosen. Biscuits are best served the day of baking; reheat in a 350°F oven for 5–7 minutes to refresh.