Go Back
A plate of flaky biscuits covered generously with creamy white gravy.

Best way to grow to Biscuits and Gravy 5

A classic comfort food, biscuits and gravy features fluffy biscuits smothered in a rich, creamy sausage gravy. This recipe provides a hearty and satisfying breakfast or brunch option that's sure to please.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cut into small pieces
  • 3/4 cup buttermilk
For the Gravy
  • 1 pound ground sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • large bowl
  • whisk
  • pastry blender or fingertips
  • baking sheet
  • round biscuit cutter
  • large skillet

Method
 

For the Biscuits
  1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Gradually add the buttermilk, stirring until just combined to form a shaggy dough.
  4. Turn the dough out onto a lightly floured surface and gently knead a few times. Roll or pat the dough to about 1-inch thickness.
  5. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes, or until golden brown.
For the Gravy
  1. While the biscuits are baking, cook the ground sausage in a large skillet over medium heat, breaking it up with a spoon until no longer pink. Drain any excess fat.
  2. Sprinkle the flour over the cooked sausage and stir well, cooking for 1-2 minutes to create a roux.
  3. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the gravy to a simmer, then reduce heat and cook until thickened.
  4. Season the gravy with salt and black pepper to taste.
Assembly
  1. Serve the warm biscuits split open and generously topped with the hot sausage gravy.

Notes

For extra flaky biscuits, make sure your butter and buttermilk are very cold. You can also add a pinch of cayenne pepper to the gravy for a subtle kick.