Biscuits and Gravy (Printable)

Golden biscuits topped with creamy, peppery sausage gravy for a hearty morning meal.

# What You Need:

→ For the Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup (1 stick) unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ For the Sausage Gravy

08 - 1 pound breakfast sausage (pork, mild or spicy, crumbled)
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper (plus more to taste)
12 - 1/4 teaspoon salt (adjust to taste)
13 - Pinch of cayenne pepper (optional)

# Steps:

01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Pour in buttermilk and stir just until combined. Do not overmix.
05 - Turn dough onto a lightly floured surface; gently pat to 1-inch thickness. Fold dough over on itself 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut out biscuits, reshaping scraps as needed. Place biscuits close together on the baking sheet.
07 - Bake 12–15 minutes, or until golden brown. Remove and let cool slightly.
08 - Meanwhile, for the gravy: In a large skillet over medium heat, cook sausage, breaking up with a spoon, until browned and cooked through.
09 - Sprinkle flour over the sausage and cook, stirring, for 1–2 minutes until flour is absorbed.
10 - Gradually add milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
11 - Add black pepper, salt, and cayenne. Cook until thickened, about 5–7 minutes, stirring occasionally. Adjust seasoning to taste.
12 - Split warm biscuits and spoon hot sausage gravy generously over the top. Serve immediately.

# Expert Advice:

01 -
  • The gravy comes together in minutes but tastes like it simmered all morning
  • Homemade biscuits are easier than you think and infinitely better than anything from a can
02 -
  • Overworking the biscuit dough makes them tough. Handle it gently and stop as soon as it comes together.
  • The gravy will thicken as it stands. If it gets too thick, splash in a little more milk.
03 -
  • Use a cast iron skillet for the gravy if you have one, it holds heat beautifully and adds subtle depth
  • Add a splash of heavy cream to the gravy at the end for restaurant-level richness
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