Print

Biscuits and Gravy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Southern classic featuring warm, fluffy biscuits topped with rich sausage gravy, perfect for lazy mornings or special occasions.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold
  • 3/4 cup milk
  • 1 pound breakfast sausage
  • 1/4 cup all-purpose flour (for gravy)
  • 2 cups milk (for gravy)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 450°F (230°C). In a mixing bowl, combine 2 cups of flour, baking powder, and salt.
  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the milk until just combined. Be careful not to overmix; we want those layers of flakiness!
  4. Turn the dough onto a floured surface and knead gently a couple of times. Roll out the dough to about an inch thickness.
  5. Using a biscuit cutter or the rim of a glass, cut out biscuits. Place them on a baking sheet lined with parchment paper.
  6. Bake for 12-15 minutes until they are golden brown and puffed up.
  7. In a skillet over medium heat, cook the sausage until browned, stirring occasionally to break it into pieces.
  8. Stir in 1/4 cup of flour and cook for 1-2 minutes until it’s well combined with the sausage.
  9. Gradually whisk in 2 cups of milk, stirring continuously until the gravy thickens. Season with salt and pepper to your taste.
  10. Serve the warm biscuits topped generously with sausage gravy.

Notes

For ultra-flaky biscuits, ensure your butter is ice-cold and avoid overworking the dough. Leftover biscuits can be stored at room temperature for up to 2 days, while the gravy can be refrigerated for about 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/biscuits-and-gravy/

Scroll to Top