Biscuits and Gravy

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

For the Biscuits:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 6 tbsp cold unsalted butter, cut into cubes

• ¾ to 1 cup cold buttermilk

For the Sausage Gravy:

• ½ lb (225g) breakfast sausage (pork, spicy or mild)

• 2 tbsp butter (if needed)

• ¼ cup all-purpose flour

• 2 to 2½ cups whole milk (start with 2, add more to reach desired thickness)

• Salt and black pepper, to taste

• Optional: pinch of crushed red pepper or a dash of hot sauce

Instructions

Step 1: Make the Biscuits

1. Preheat oven to 425°F (220°C).

2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

4. Gradually stir in the cold buttermilk just until the dough comes together (do not overmix).

5. Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle. Fold it over itself 2–3 times (for flakiness), then gently flatten again.

6. Cut biscuits with a round cutter (or a glass).

7. Place biscuits on a baking sheet, touching slightly for soft sides or spaced apart for crispier edges.

8. Bake for 12–15 minutes until golden brown.

Step 2: Make the Sausage Gravy

1. In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up as it cooks.

2. If there’s not enough fat in the pan, add 1–2 tablespoons of butter.

3. Sprinkle the flour over the sausage and stir to coat evenly. Cook for 1–2 minutes.

4. Slowly whisk in the milk, starting with 2 cups. Stir constantly to avoid lumps.

5. Bring to a gentle simmer and cook until thickened, 5–8 minutes. Add more milk if needed.

6. Season with salt and black pepper to taste. Add crushed red pepper or hot sauce if desired.

To Serve

• Split the warm biscuits in half and ladle sausage gravy over the top.

• Serve immediately.

Tips

• For taller, fluffier biscuits, keep the butter and buttermilk very cold.

• Don’t twist the cutter when cutting biscuits — it seals the edges and prevents rising.

• If making ahead, reheat the gravy gently over low heat, adding a splash of milk to loosen it.

Would you like a vegetarian version, or a shortcut version using store-bought biscuits?