Ingredients
For the Biscuits
2 cups (250g) all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp sugar (optional, for balance)
1/2 cup (113g) cold unsalted butter, cubed
3/4 cup (180ml) cold buttermilk, plus more for brushing (optional)
For the Sausage Gravy
1 lb (450g) breakfast sausage (pork or turkey)
3 tbsp all-purpose flour
2 1/2 cups (600ml) whole milk (or 2% for lighter)
1/2 tsp salt, plus more to taste
1/2-1 tsp black pepper (classic = peppery)
1/4 tsp garlic powder (optional)
Pinch of cayenne or red pepper flakes (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
Add cold butter and cut it in with a pastry cutter (or fingertips) until you have pea-sized crumbs.
Pour in cold buttermilk and stir just until the dough comes together (don’t overmix).
Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick rectangle. Fold in half, rotate, and repeat 2–3 times (for flaky layers).
Pat to about 1-inch thick and cut biscuits with a 2.5–3 inch cutter (press straight down—don’t twist).
Place biscuits close together on the sheet (helps them rise). Optional: brush tops with buttermilk.
Bake 12–15 minutes until tall and golden.
2) Make the Sausage GravyIn a large skillet over medium heat, cook sausage until browned and cooked through, breaking it into crumbles.
Sprinkle flour over the sausage and stir for 1–2 minutes to cook off the raw flour taste.
Slowly pour in milk, stirring constantly.
Simmer 5–8 minutes, stirring often, until thick and creamy.
Season with salt, lots of black pepper, and optional seasonings. If it gets too thick, splash in more milk.
3) ServeSplit warm biscuits, spoon gravy over the top, and finish with extra black pepper.
Notes
Cooking Tips
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Keep everything cold for tall biscuits: cold butter + cold buttermilk = better lift and flaky layers.
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Don’t overwork biscuit dough: mix until just combined to avoid dense biscuits.
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Pepper matters: classic gravy is noticeably peppery—taste and adjust.
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Gravy thickness control: too thick → add milk; too thin → simmer longer (or add a tiny flour slurry).
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Make-ahead shortcut: biscuits can be baked earlier and rewarmed at 350°F for 5–7 minutes.
Variations
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Spicy Biscuits & Gravy: use hot breakfast sausage + pinch of cayenne.
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Country Ham Gravy: swap sausage for diced ham; add a bit less salt at first.
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Turkey Sausage Version: lighter but still flavorful—add 1 tsp butter if the pan is dry.
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Cheddar Biscuits: add 1 cup shredded cheddar + 1/2 tsp garlic powder to the biscuit dough.
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Herby Biscuits: add 1 tbsp chopped chives or parsley to the dough.
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Mushroom Gravy (meatless-ish): sauté mushrooms in butter, add flour, then milk; season well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 biscuits + gravy per serving
- Calories: 560
- Sugar: 3g
- Sodium: 1050mg
- Fat: 35g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g