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Biscuits and Gravy — Fresh homemade recipe photo

Biscuits and Gravy

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I first served this to my sister-in-law when she came over with her toddler, who immediately grabbed the biggest biscuit like it was the last piece of cake. We ate standing in the kitchen, gravy pooling on our plates, and I realized this was one of those recipes that doesn't ask much of you but gives back in spades.
The secret is keeping your butter cold enough to actually see little chunks when you press into the dough—those melt during baking and create pockets of flaky layers. I also always let my biscuits rest on a warm plate before serving, because nothing ruins gravy's job faster than a biscuit that's too cool to hold it.
This is my go-to when I need dinner to feel special without making me check the clock every five minutes. The whole process takes about twenty-five minutes from start to finish, and you can make the biscuits while your sausage cooks down into something worth pulling over for.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons cold unsalted butter cut into small cubes (keep in freezer until ready)
  • 3/4 cup buttermilk cold
For the Gravy
  • 8 oz ground breakfast sausage
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups whole milk or half-and-half for richer gravy

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar until no lumps remain.
  3. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible—this is what creates flaky layers.
  4. Pour in buttermilk and gently fold with a fork just until combined; the dough will be shaggy and slightly sticky. Don't overwork it.
  5. Turn onto a lightly floured surface, pat into a 1-inch thick circle (about 7 inches wide), then press down firmly and cut with a biscuit cutter or the rim of a glass into rounds. Press remaining scraps together once more to cut two more biscuits.
  6. Place biscuits on prepared baking sheet, about an inch apart, and bake for 12-15 minutes until golden brown on top. Remove from oven while making gravy.
  7. While biscuits bake, heat a large skillet over medium-high heat (no oil needed). Add sausage and cook, breaking up with a wooden spoon, for 6-8 minutes until browned and cooked through to an internal temperature of at least 145°F.
  8. Reduce heat to medium-low. Sprinkle flour over the cooked sausage and stir constantly for 1 minute until it forms a light paste around the meat bits.
  9. Slowly pour in milk, whisking continuously to prevent lumps. Add pepper, salt, and garlic powder. Bring to a simmer, stirring frequently, until thickened enough to coat the back of a spoon—about 5-7 minutes. The gravy should have a creamy consistency similar to heavy cream.
  10. Serve biscuits split open on plates or in bowls, ladle hot gravy over top so it pools around and under each biscuit piece.

Nutrition

Calories: 485kcalCarbohydrates: 32gProtein: 19gFat: 28gSaturated Fat: 14gCholesterol: 68mgSodium: 720mgPotassium: 280mgFiber: 1gSugar: 5gVitamin A: 18IUVitamin C: 4mgCalcium: 220mgIron: 3mg

Notes

For extra flaky biscuits, chill your cut butter for an additional 10 minutes before mixing. You can also freeze your biscuit dough rounds before baking—they'll need an extra 2-3 minutes in the oven.
This recipe works equally well with bacon crumbles instead of sausage, or a mix of both if you're feeling indulgent.
Store leftover gravy covered in the refrigerator for up to 4 days; reheat gently on low heat with a splash of water if it thickens too much. Biscuits keep at room temperature for about two days, though they're best served warm and fresh.
If your buttermilk is at room temperature rather than cold, add an extra tablespoon before mixing—it'll help the biscuits rise properly.

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