Biscuits and Gravy Recipe

This homemade biscuits and gravy recipe is made with flakey buttermilk biscuits and a delicious (from scratch) sausage gravy! It's also super easy to make!

Course Breakfast

Cuisine American

Prep Time 50

Cook Time 25

Chill dough 30

Total Time 1 45

Servings

Calories 574kcal

Author Dina

Ingredients

Ingredients for the biscuit dough

2 1/3 cups all-purpose flour
5 tsp baking powder
1 tsp salt
2 tsp granulated sugar
3/4 cup unsalted butter (cold and cubed)
1 cup buttermilk cold

Ingredients for the sausage gravy

1 lb ground pork sausage
2 Tbsp unsalted butter
1/3 cup all-purpose flour
1 cup chicken stock
2 cups Milk
1/4 tsp black pepper
Salt (to taste, if needed)

US Customary - Metric

Instructions

For the biscuits

In a bowl, sift the 2 1/3 cup flour, 5 tsp baking powder, 1 tsp salt, and 2 tsp sugar.
Slice 3/4 cup cold butter into small cubes and cut it into the flour using a pastry cutter. Continue cutting until the butter is the size of peas.
Whisk in 1 cup of buttermilk into the flour/butter mixture. Careful not to over-mix.
Place the dough onto a floured surface and shape it into a rectangle about 1 inch thick. Then cut it in half and stack one half over the other. Then shape it into a rectangle again and cut it in half again. You will want to repeat this about 3-4 times. If your butter gets too warm, place the dough in the fridge before continuing. The cold pieces of butter are essential in creating those flakey layers of the biscuit.
Now roll the dough out to a circle that's about 3/4 inch thick. Then use a 3-inch biscuit cutter to cut as many biscuits as you can. Gather the scraps together and roll it out to 3/4 inch thick again. Cut as many biscuits as possible once more.
Place the biscuits onto a cookie sheet lined with parchment paper and place in the freezer for about 20 minutes (do not skip this step). Now bake at 425 degrees Fahrenheit for about 15 minutes or until golden brown.

Make the sausage gravy

Meanwhile, place the 1 lb pork sausage in a skillet and begin breaking the meat apart with a wooden spoon. Keep the meat over medium-high heat until fully cooked. (No grease is needed in this step).
Add 2 Tablespoons unsalted butter and stir until melted. Then mix in 1/3 cup flour and 1/4 tsp pepper.
Pour in 1 cup of chicken broth and 2 cups of milk. Stir over medium heat for about 5-6 minutes.
Season with salt (optional). I prefer not to add salt since the sausage I used was salty enough.

Video

Notes

Make ahead biscuits and gravy

For the biscuits

You can place the chilled and wrapped the dough in the fridge overnight and roll it out in the morning.
Or you can even cut the biscuits out, place them on a baking sheet lined with parchment paper and cover them with plastic wrap. Then refrigerate and bake in the morning.

For the gravy

You can cook the sausage gravy in a skillet that night before, then place it in the fridge and reheat on the cooktop the following day.

How to store biscuits and gravy

Once the gravy and biscuits are done and you have leftovers, just wrap them up separately in plastic wrap and keep in the fridge for up to 4-5 days.

Nutrition