Biscuits And Gravy Recipe
Buttermilk biscuits topped with thick and creamy house-made sausage gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined; do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch thick. Use a biscuit cutter to cut out biscuits.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, add the pork sausage. Cook until browned and crumbled, about 5-7 minutes.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- 9
- 10
Season Gravy
Add salt, black pepper, and red pepper flakes. Stir until the gravy thickens, about 5 minutes.
- 11
Serve
Once the gravy reaches the desired thickness, remove from heat and serve over warm biscuits.