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Biscuits 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
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 pound bulk pork sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper (optional)

Instructions

1. Preheat oven to 450°F. 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. Add buttermilk and stir just until dough comes together.
2. Turn dough onto a floured surface and knead gently 4-5 times. Pat to 1-inch thickness. Cut out biscuits with a 2.5-inch round cutter, rerolling scraps. Place on a baking sheet and bake 12-15 minutes until golden brown.
3. While biscuits bake, cook sausage in a large skillet over medium-high heat, breaking it into small pieces, until browned and cooked through, about 8 minutes. Do not drain fat.
4. Sprinkle 1/4 cup flour over sausage and stir to coat. Cook 1-2 minutes, stirring constantly.
5. Gradually pour in milk while stirring. Add 1/2 teaspoon salt, black pepper, and cayenne if using. Bring to a simmer, then reduce heat to medium-low and cook, stirring frequently, until gravy thickens, about 5 minutes. Adjust seasoning to taste.
6. Split warm biscuits in half and place on plates. Ladle gravy over biscuits and serve immediately.

Tips

• For extra flaky biscuits, freeze the butter and grate it into the flour mixture.
• If gravy becomes too thick, thin with a splash of milk.
• Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes.

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