Biscuits & Gravy For 10 Recipe

Prep

Preheat oven to 425°F (220°C). Line two half-sheet pans with parchment or silicone baking mats. Place a metal or ceramic bowl and the butter in the freezer for 10 minutes to keep everything cold while you measure flour.

Mix dry ingredients

In a large mixing bowl, whisk together 6 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon baking soda, and 2 teaspoons salt until evenly combined.

Cut in butter

Grate or cut 1 cup very cold unsalted butter into the dry ingredients. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining. Keep everything cold to ensure flaky layers.

Add buttermilk

Make a well in the center and pour in 2 cups cold buttermilk. Using a fork or spatula, gently fold the dough until it just comes together. If dough looks too dry, add up to 1/2 cup cold whole milk, 1 tablespoon at a time, until it holds together but is still shaggy and slightly sticky. Do not overmix.

Fold and chill briefly

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 4–6 times to create layers (pat to about 1-inch thickness after final fold). If dough becomes warm, chill 10 minutes in refrigerator.

Cut biscuits

Using a 2.75- to 3-inch round biscuit cutter (or a sharp knife for squares), press straight down without twisting to cut 20–24 biscuits. Gently re-roll scraps once to cut remaining biscuits.

Bake

Place biscuits 1-inch apart on prepared pans. Brush tops lightly with 2 tablespoons melted butter. Bake on the center rack at 425°F (220°C) for 12–16 minutes, rotating pans once, until golden brown on top and bottom. For taller biscuits, bake on a single sheet and bake slightly longer.

Hold warm

Remove from oven and transfer biscuits to a rack. Keep warm in a low oven (200°F / 95°C) covered loosely with foil while preparing gravy.

Brown sausage

In a large (12–14 inch) heavy skillet or sauté pan over medium-high heat, add 2.5 lbs bulk pork breakfast sausage. Break into small pieces with a spatula and cook until well browned and no longer pink, about 8–10 minutes. Use a slotted spoon to move sausage to one side of the pan and spoon off excess fat if there is an excessive amount (leave about 2 tablespoons fat). If sausage is very lean, add 2 tablespoons unsalted butter to pan.

Make roux

Reduce heat to medium. Sprinkle 2/3 cup (0.66 cups) all-purpose flour over the sausage and fat. Stir continuously for 2–3 minutes to cook the raw flour taste and coat the sausage. The mixture will form a thick paste — this is the base for the gravy.

Add milk gradually

Slowly pour in 8 cups whole milk while stirring or whisking to avoid lumps. Start with a ladleful and incorporate before adding more. After the first 4 cups are incorporated and gravy begins to thicken, add the remaining 4 cups and continue stirring.

Simmer and adjust

Bring gravy to a gentle simmer, stirring frequently, and cook 6–10 minutes until it thickens to a saucy consistency that will coat the back of a spoon. If gravy becomes too thick, whisk in up to 1/2 cup hot water (or additional milk) a little at a time until desired consistency is reached. For richer gravy, stir in 1 cup heavy cream and heat through.

Season

Taste and season with 2 teaspoons salt and 2 tablespoons freshly ground black pepper, or to taste. Sausage is salty, so adjust the salt carefully. If gravy tastes flat, simmer another minute; if overly salty, thin with a splash of milk or water.

Keep warm

Reduce heat to low and keep gravy warm, stirring occasionally, while biscuits finish baking or are kept warm in the oven. If making ahead, reheat gently and whisk before serving.

Split biscuits horizontally. Place 1 biscuit half on each plate (for 10 servings use two halves per person) and spoon generous portions of hot sausage gravy over each. Garnish with chopped fresh chives or parsley (about 1/4 cup total) and extra cracked black pepper to taste.

Serve immediately. Leftover gravy can be refrigerated up to 3 days; reheat gently with a splash of milk to loosen.