Biscuits & Gravy Recipe

Preheat

Preheat the oven to 450°F (230°C). Position a rack in the center. Line a baking sheet with parchment or lightly flour it.

Mix dry ingredients

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

Cut in butter

Add 1/2 cup (4 oz) very cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Fold the dough gently with a spatula or wooden spoon until it just comes together — do not overwork. If dough seems dry, add up to 2 additional tablespoons cold buttermilk. The dough should be shaggy but cohesive.

Turn out and fold

Turn the dough onto a lightly floured surface, gently press it into a rectangle about 1 inch thick. Fold the dough onto itself 2 times (this creates layers), then pat to about 1-inch thickness. Handle as little as possible to keep biscuits flaky.

Cut biscuits

Using a 2 1/2 to 3-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut two biscuits (for a single serving of 2 biscuits). Re-shape scraps once and cut again if needed.

Bake

Place the two biscuits on the prepared baking sheet about 1 inch apart. Brush the tops lightly with 1 tbsp melted butter if desired. Bake in the preheated 450°F oven for 12–14 minutes, or until the tops are golden brown and the centers are cooked. Remove from oven and transfer to a wire rack.

Keep warm

Keep the biscuits warm while you make the gravy by tenting loosely with foil or placing in a low (200°F) oven for a few minutes.

Brown the sausage

While the biscuits bake (or immediately after), heat a 10-inch skillet over medium-high heat. Add the 12 oz sausage, breaking it up with a wooden spoon. Cook, stirring, until the sausage is browned and cooked through and releases its fat, about 6–8 minutes.

Remove excess fat (optional)

If the sausage releases a large amount of fat and you prefer a less greasy gravy, carefully spoon off and discard 1–2 tablespoons of fat, leaving enough in the pan to coat the sausage and help the roux form (about 1–2 tablespoons remaining).

Make the roux

Reduce heat to medium. Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage. Stir continuously for 1–2 minutes so the flour absorbs the fat and cooks through; this removes the raw flour taste and creates a slightly pasty texture that will thicken the gravy.

Add milk

Gradually whisk in 2 cups whole milk, pouring a little at a time and whisking to combine and smooth out lumps. After the milk is incorporated, add 1/2 cup heavy cream if using for a richer texture. Continue to cook over medium heat, whisking or stirring frequently, until the mixture comes to a gentle simmer and thickens, about 4–6 minutes.

Season

Taste the gravy and season with 3/4 tsp salt and 1 tsp freshly ground black pepper. If you like a touch of heat, add 1/4 tsp crushed red pepper flakes. If gravy becomes too thick, whisk in up to 2 tablespoons hot water or additional milk to reach desired consistency.

Adjust and finish

Simmer gently for another 1–2 minutes, stirring, to meld flavors and ensure the gravy is heated through and smooth. Remove from heat.

Assemble

Split the two warm biscuits in half horizontally. Place the bottom halves on a plate, spoon a generous portion of sausage gravy over each (about half the gravy per biscuit). Top with the biscuit tops and spoon additional gravy over the top if desired. Serve immediately.