Biscuits and Gravy

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Here is a classic comfort food breakfast or an on-occasion treat! This recipe can’t be beat with flaky homemade biscuits and creamy sausage gravy.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 528kcal

You can mix the dough and turn it out onto a floured pastry board, then pat down and fold a couple of times. Form into a rectangle about 1 inch thick, divide into two and hand form the biscuits.

Preheat your oven to 450°F.
In a small mixing bowl, combine the flour, baking powder, sugar, and salt. Mix well to distribute the ingredients evenly.
⅔ cup flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ¼ teaspoon sugar
Add the butter to the flour mixture. Use your fingers to massage the butter into the flour until the mixture resembles coarse crumbs.
1 tablespoon + 1 teaspoon room temp butter
Pour the milk into the flour and butter mixture. Stir until the ingredients are just combined, forming a dough. Keep the reserved flour nearby.
¼ cup milk
Turn the dough out onto a lightly floured surface. Pat it down gently, then fold the dough over itself 2-3 times to create layers.
Roll or pat the dough out to a thickness of about 1 inch.
Using a biscuit cutter or a glass, cut out the biscuits. You can also split the dough into two equal parts and hand-form the biscuits. Be careful not to twist the cutter or glass as you press down, as this can prevent the biscuits from rising properly.
Place the cut biscuits on a baking sheet. Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown.

In a small skillet, cook the breakfast sausage over medium-high heat, breaking it into crumbles as it cooks. Once fully cooked, remove the sausage from the skillet and set it aside, leaving the drippings in the pan.
4 ounces ground breakfast sausage
Add the butter to the skillet with the sausage drippings. Allow the butter to melt completely.
1 tablespoon butter + sausage drippings
Stir in the flour with a wooden spoon. Continue stirring until the mixture forms a thick paste or a roux, cooking for about 1-2 minutes.
¼ cup flour
Slowly pour in the milk, stirring continuously to incorporate the liquid and prevent lumps. Continue to add the milk gradually until the gravy reaches your desired consistency.
¼ cup milk
Season the gravy with salt and pepper to taste.
salt and pepper to taste
Add the cooked sausage back into the skillet, stirring to combine it with the gravy.
Reduce the heat to low and let the gravy simmer while the biscuits finish baking.
Once the biscuits are baked, split them open and pour the sausage gravy over the top. Serve hot and enjoy!

If the dough becomes too sticky, add a teaspoon of flour at a time until it is no longer sticky and easy to handle.
A hot oven is important for the biscuits to rise properly and have that flakey texture.
You can hand pat and form the biscuits into shape.
No time to make gravy? These biscuits are great with some butter and jam or honey.