Biscuits and Gravy
Warm, flaky biscuits topped with rich, peppery sausage gravy, perfect for a hearty breakfast or brunch.
Ingredients
For the Biscuits
- 2 cups all-purpose flour plus 1/4 cup for the gravy
- 1.5 Tbsp aluminum-free baking powder
- 1 tsp granulated sugar
- 0.75 tsp fine sea salt we use fine sea salt
- 0.5 cups cold unsalted butter (8 Tbsp), cubed
- 1 cups cold half-and-half (subtract 2 Tbsp if your biscuit recipe calls for it)
- 0.5 Tbsp melted butter to brush on baked biscuits
For the Gravy
- 2 Tbsp unsalted butter
- 1 lb breakfast sausage casings removed
- 2.5 cups milk whole or low-fat
- 0.25 tsp fine sea salt or to taste
- 1.5 tsp coarsely ground black pepper or to taste
- 0.125 tsp red pepper flakes optional
Instructions
Preparation
- Make biscuit dough and bake according to your biscuit recipe until golden. Brush with 1/2 Tbsp melted butter when they come out of the oven.
- While biscuits bake, heat a large heavy skillet or cast-iron pan over medium-high heat and add 2 Tbsp unsalted butter.
- Add 1 lb breakfast sausage (casings removed) and sauté until just cooked through — about 5 minutes.
- Reduce heat to medium. Sprinkle 1/4 cup all-purpose flour over the sausage and stir constantly for 3 minutes to cook the raw flour taste and form a roux.
- Gradually add 2.5 cups milk, stirring constantly to avoid lumps. Season with 1/4 tsp fine sea salt, 1.5 tsp coarsely ground black pepper, and 1/8 tsp red pepper flakes if desired.
Cooking
- Reduce heat to a low simmer and cook uncovered, stirring occasionally, until thickened — about 5 minutes.
- Split warm biscuits in half, spoon hot sausage gravy over them, and serve immediately.
Notes
For extra flavor, brown the sausage well. Use aluminum-free baking powder to avoid metallic taste in biscuits. To reheat gravy, stir in milk if too thick.