Biscuit & Sausage 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 evenly distributed.

Cut in butter

Grate cold unsalted butter (6 tablespoons) on the large holes of a box grater or cut into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until mostly pea-sized pieces remain and the mixture resembles coarse crumbs.

Add liquids

Make a well in the center and pour in 1 cup cold whole milk and 1/2 cup buttermilk (if using). Stir gently with a fork until the dough just comes together. Do not overmix; dough should be slightly shaggy and sticky.

Turn out and fold

Turn the dough onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, pressing gently — do not knead. Pat to about 1-inch thickness.

Cut biscuits

Use a 2 1/2-inch biscuit cutter or a floured glass to cut rounds. Press straight down without twisting to help biscuits rise evenly. Re-roll scraps once and cut remaining biscuits.

Bake

Place biscuits on prepared sheet about 1/2 inch apart for crisper sides or touching for softer sides. Brush tops lightly with a little milk or melted butter if desired. Bake 12–15 minutes until golden brown on top and bottom and a toothpick inserted in the center comes out clean.

Finish

Remove from oven and transfer to a wire rack. Keep warm while you make the gravy.

Brown the sausage

Heat a large skillet or sauté pan over medium heat. Crumble and add 1 lb pork breakfast sausage. Cook, stirring and breaking into small pieces, until fully browned and no pink remains, about 6–8 minutes. If the sausage renders a large amount of fat, spoon off and reserve 1–2 tablespoons in the pan; leave the flavorful fat for the gravy.

Make the roux

Reduce heat to medium-low. Sprinkle 1/3 cup all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste and coat the meat; this will form the base for the gravy.

Add milk and thicken

Gradually whisk in 3 cups whole milk a little at a time, making sure to break up any lumps. After all milk is added, increase heat to medium and simmer gently, stirring frequently, until the gravy thickens and coats the back of a spoon, about 6–8 minutes.

Season

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust — add up to 1/2 teaspoon more salt or more pepper as needed. If you want heat, stir in 1/4 teaspoon red pepper flakes. If the gravy becomes too thick, whisk in up to 2 tablespoons hot water (or additional milk) to reach desired consistency.

Finish

Keep gravy warm over the lowest heat, stirring occasionally, while you split the biscuits and assemble.

Assemble

Slice warm biscuits in half horizontally. Place biscuit bottoms on plates, spoon generous amounts of sausage gravy over them, and top with biscuit tops. Add a small pat of unsalted butter (about 1/2 tablespoon per serving) if desired.

Garnish and serve

Sprinkle with chopped parsley if using and serve immediately while hot. Leftover gravy can be refrigerated for up to 3 days and reheated gently, thinning with milk as needed.