Biscuits and Gravy

Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings 7 servings
Author Sam
Course Breakfast
Cuisine American
Buttery, flaky, homemade biscuits topped with a simple sausage gravy. You can also substitute store-bought biscuits.


  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter very cold
  • 3/4 cup whole milk cold
  • 1 lb sage flavored pork breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/8 teaspoon crushed red pepper optional


  • For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  • Preheat your oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
  • Remove your butter from the freezer and cut it into your flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  • Add the cold milk to the flour mixture and use a spoon to stir until just combined (don't over-mix, you don't want to overwork this dough)
  • Transfer the biscuit dough to a clean, well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  • Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough (this will help give your biscuits flaky layers).
  • Use your hands to gently flatten the dough to 1" thick.
  • Press a 2 3/4" wide biscuit cutter straight down into the dough (making close cuts) and drop the biscuit onto your prepared baking sheet.
  • Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
  • Once you have cut as many biscuits as possible out of the dough, gently re-work the dough to cut out another biscuit or two until you have at least 7 biscuits.
  • Transfer to the oven and bake on 425F for 10-12 minutes or until tops are beginning to just turn lightly golden brown.
  • Prepare your gravy while the biscuits are baking.
  • Place sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
  • Sprinkle the 1/4 cup of flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
  • Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
  • Cook, stirring, until mixture is thickened.
  • Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve!

Nutrition Information

Calories: 506, Carbohydrates: 38g, Protein: 17g, Fat: 31g, Saturated Fat: 14g, Cholesterol: 83mg, Sodium: 797mg, Potassium: 521mg, Fiber: 1g, Sugar: 7g, Vitamin A: 540IU, Vitamin C: 0.5mg, Calcium: 216mg, Iron: 2.8mg