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Biscuit and Gravy Recipe

American · Main course · 40 min total

A classic Southern comfort dish featuring flaky buttermilk biscuits smothered in a rich, savory sausage gravy. Perfect for a hearty breakfast or brunch.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 pound pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, baking powder, 1 teaspoon salt, and baking soda. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
3. Add buttermilk and stir just until dough comes together. Turn onto a floured surface and gently knead 4-5 times. Pat dough to 1-inch thickness and cut out biscuits with a 2.5-inch round cutter. Place on prepared baking sheet.
4. Bake for 12-15 minutes until golden brown. Transfer to a wire rack.
5. While biscuits bake, cook sausage in a large skillet over medium-high heat, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Do not drain fat.
6. Reduce heat to medium. Sprinkle 1/4 cup flour over sausage and stir constantly for 1 minute.
7. Gradually pour in milk while stirring. Add 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring frequently, until gravy thickens, about 5-7 minutes. Adjust seasoning to taste.
8. Split biscuits in half and place on plates. Spoon gravy over biscuits. Serve immediately.

Tips

• For extra flaky biscuits, freeze the butter for 10 minutes before cutting in.
• If gravy becomes too thick, thin with a splash of milk.
• Leftover gravy can be refrigerated for up to 3 days; reheat gently with a little milk.

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