Biscuits and Gravy
Flaky, buttery biscuits smothered in a creamy, savory sausage gravy, perfect for a comforting breakfast or brunch.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed Cold butter is essential for flaky biscuits.
- 3/4 cup milk Use whole or 2% for creaminess.
For the Sausage Gravy
- 1 pound breakfast sausage Can use lower-fat or turkey sausage.
- 1/4 cup all-purpose flour Additional for the gravy.
- 2 cups milk Use whole or 2% for best texture.
- to taste salt and pepper Taste before adding more salt.
For Serving
- Warm biscuits topped with sausage gravy
Instructions
Make the Biscuit Dough
- Combine the flour, baking powder, and salt in a large bowl. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the milk until the dough just comes together.
Shape and Bake the Biscuits
- Turn the dough onto a lightly floured surface, knead gently a couple of times, then roll or pat to about 1 inch thick. Cut into rounds and place on a baking sheet. Bake at 450°F (230°C) for 10–12 minutes, until the tops are golden brown.
Brown the Sausage
- While biscuits bake, heat a large skillet over medium heat and add the breakfast sausage. Break it up with a wooden spoon and cook until browned and cooked through.
Make the Roux and Thicken
- Sprinkle the 1/4 cup flour over the browned sausage, stir and cook for about 1 minute to remove the raw flour taste. Gradually add the 2 cups milk, stirring continuously until the gravy thickens.
Season and Finish
- Taste the gravy and season with salt and plenty of black pepper. Keep warm over low heat, stirring occasionally.
Serve
- Split the warm biscuits and ladle the sausage gravy over the top. Serve immediately.
Notes
Use cold butter for the best texture; keep biscuits warm while finishing the gravy.