Biscuits ‘n Gravy Recipe
Make Biscuits ‘n Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Biscuits
Sausage Gravy
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly flour it. Keep a small bowl of additional flour nearby for handling the dough.
- 2
Mix dry ingredients
In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, and 1 tsp sugar until evenly combined.
- 3
Cut in butter
Cut 3/4 cup (0.75 cups) cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until pea-sized crumbs remain and some bits the size of peas are still visible. Do not overwork — you want cold pieces to create flakiness.
- 4
Add buttermilk
Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. Using a fork or spatula, stir just until dough comes together and no dry streaks remain. The dough should be slightly shaggy and sticky but manageable.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 3/4-inch thick. Fold the dough over onto itself 2–3 times (this creates layers). Pat again to 3/4–1 inch thickness. Avoid overworking.
- 6
Cut biscuits
Using a 2.5–3 inch round biscuit cutter (or a floured drinking glass), press straight down through the dough without twisting to keep layers. Re-shape scraps gently and cut remaining biscuits; you should get about 8–10 biscuits depending on cutter size.
- 7
Bake
Place biscuits on the prepared baking sheet close but not touching for taller biscuits (or spaced for crispier sides). Brush tops with 2 tablespoons melted butter. Bake in the preheated 450°F oven for 12–15 minutes, or until tops are golden brown and an inserted skewer comes out clean.
- 8
Sausage Gravy
- 9
Brown the sausage
While biscuits bake, heat a large skillet over medium heat. Add 1 lb pork breakfast sausage and cook, breaking it up with a spoon, until well-browned and no pink remains, about 7–9 minutes. If the sausage releases an excessive amount of fat, spoon off and reserve a tablespoon or two, leaving about 1 tablespoon in the pan for flavor. If very lean, add 1 tablespoon unsalted butter to pan.
- 10
Make roux with sausage drippings
Reduce heat to medium-low. Sprinkle 1/3 cup (about 5 tablespoons) all-purpose flour evenly over the browned sausage. Stir constantly for 1–2 minutes to cook the raw flour taste and absorb fat; the mixture will become paste-like and slightly toasted.
- 11
Add milk and simmer
Gradually whisk in 2.5 cups whole milk, a small amount at a time to smooth the roux, then stir in 1/4 cup heavy cream if using. Increase heat to medium and bring to a gentle simmer, stirring frequently to prevent scorching. The gravy will thicken over 4–6 minutes. If it becomes too thick, whisk in up to 2 tablespoons hot water until desired consistency is reached.
- 12
Season
Season gravy with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Sausage typically adds saltiness, so add salt cautiously. Simmer an additional 1–2 minutes to meld flavors.
- 13
Finish and serve
Keep gravy on lowest heat setting, stirring occasionally to prevent film or scorching. To serve, split warm biscuits and spoon generous portions of sausage gravy over each half. Garnish with extra cracked black pepper, chopped fresh chives, or a sprinkle of cayenne if desired.