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Biscuits and Gravy Recipe

Biscuits and Gravy

iamwinfred
This biscuits and gravy recipe is the kind of breakfast that turns an ordinary weekend into a slow, happy morning. Tall, flaky buttermilk biscuits get buried under a creamy, peppery sausage gravy that cooks in a single skillet. It is classic Southern comfort food with no gimmicks — just butter, flour, milk, and good sausage doing what they do best.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 1070 kcal

Equipment

  • Large 12-inch cast iron skillet or heavy-bottomed skillet For cooking the sausage gravy
  • 2 1/2-inch round biscuit cutter
  • Rimmed baking sheet
  • Parchment paper
  • Box grater For grating frozen butter
  • Pastry blender (optional) If you grate the butter
  • Large mixing bowl
  • Whisk
  • Wooden spoon
  • Pastry brush
  • Measuring cups and spoons

Ingredients
  

For the Biscuits

  • 2 1/2 cups White Lily flour or regular all-purpose flour 300g; for the biscuits
  • 2 tablespoons all-purpose flour for dusting the counter
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt for the biscuits
  • 1/2 cup cold European-style butter 113g, unsalted, frozen for 15 minutes
  • 1 cup cold buttermilk 240ml
  • 2 tablespoons unsalted butter melted, for brushing the baked biscuits

For the Sausage Gravy

  • 1 pound bulk pork breakfast sausage 450g, mild or sage flavored
  • 1/4 cup all-purpose flour 30g, for the gravy
  • 3 cups whole milk 720ml, at room temperature
  • 1 tablespoon unsalted butter optional, for lean sausage
  • 1 teaspoon coarsely ground black pepper plus more for serving
  • 1/2 teaspoon ground sage skip if your sausage is already sage flavored
  • 1/2 teaspoon kosher salt for the gravy, to taste
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Place an oven rack in the center position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper and place the butter in the freezer and the buttermilk in the refrigerator.
  • Add 2 1/2 cups (300 g) flour, the baking powder, baking soda, sugar, and 1 teaspoon fine salt to a large mixing bowl. Whisk for about 30 seconds until everything is evenly combined.
  • Remove the frozen butter from the freezer and grate it on the large holes of a box grater directly into the flour mixture. Toss gently with your fingertips until every shred is coated in flour.
  • Make a small well in the center of the flour mixture and pour in all 1 cup of cold buttermilk at once. Stir with a fork or flexible spatula just until a shaggy dough forms.
  • Sprinkle 2 tablespoons of flour over your counter and turn the dough out onto it. Pat into a rough rectangle about 3/4 inch thick, fold it in thirds like a business letter, turn it a quarter turn, and pat it out again. Repeat two more times, then pat into a final rectangle about 1 inch thick.
  • Dip your biscuit cutter in flour and press it straight down through the dough without twisting. Arrange the biscuits on the prepared baking sheet with their sides touching.
  • Slide the baking sheet into the center of the hot oven and bake for 12 to 15 minutes, until tall and deep golden brown on top. Keep the oven door closed for the first 10 minutes.
  • Heat a large skillet over medium heat for about 1 minute. Add the sausage in a few large chunks and break it into small crumbles with a wooden spoon. Cook for 8 to 10 minutes, until browned and no pink remains (160°F/71°C).
  • Reduce the heat to medium-low. Sprinkle the 1/4 cup of flour evenly over the sausage and drippings, stirring constantly for 1 to 2 minutes until the mixture is pasty and lightly golden.
  • Pour in about 1 cup of the room temperature milk while stirring or whisking constantly. Once smooth, add the remaining milk in two more additions, stirring well after each. Increase heat to medium and bring to a gentle bubble.
  • Simmer for 5 to 8 minutes, until the gravy thickens enough to coat the back of a spoon. Stir in 1 teaspoon black pepper, the ground sage, and the red pepper flakes if using. Simmer for another minute.
  • Taste the gravy before adding salt. Add the 1/2 teaspoon kosher salt gradually until it tastes right. If too thick, stir in a splash of milk; if too thin, simmer another 2 minutes. Turn off the heat.
  • Remove the baked biscuits from the oven and brush the tops with the 2 tablespoons of melted butter. Let cool for 2 minutes, then split each one in half using a fork or a serrated knife.
  • Place two biscuit halves on each plate, ladle a generous amount of gravy over the top, and finish with plenty of freshly cracked black pepper. Serve right away while everything is piping hot.

Notes

  • Keep everything cold: Cold butter and cold buttermilk create steam in the oven, and that steam is what gives you flaky layers.
  • Weigh your flour: A digital kitchen scale takes the guesswork out of measuring, which is the number one cause of dense biscuits.
  • Do not overwork the dough: Mix until it just comes together, and handle it as little as possible to avoid tough biscuits.
  • Press, never twist: Push the cutter straight down and lift it straight up for the tallest rise. Twisting seals the edges and stops the biscuits from rising.
  • Check the sausage temperature: An instant-read thermometer confirms the sausage has reached a safe 160°F (71°C).
  • Use room temperature milk: Cold milk can cause lumps in the gravy, while milk that has sat out for 20 minutes blends in smoothly.
  • Season at the end: Sausage varies a lot in saltiness, so taste the gravy before you add any extra salt.
  • Be generous with pepper: A proper country gravy should be noticeably peppery.
  • Make-ahead friendly: The gravy reheats beautifully and the biscuits freeze well. Store them separately to avoid soggy biscuits.
  • Storage: Cool gravy within 2 hours and store in airtight glass containers for up to 4 days. Freeze gravy for up to 3 months. Keep biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1ServingCalories: 1070kcalCarbohydrates: 78gProtein: 32gFat: 70gSaturated Fat: 33gSodium: 2100mgFiber: 2gSugar: 15g
Keyword biscuits and gravy, buttermilk biscuits, comfort food, sausage gravy, southern breakfast
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