Biscuits and Gravy
A classic Southern dish featuring flaky biscuits smothered in a rich and savory sausage gravy, perfect for breakfast or brunch.
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Ingredients
Yields 12 biscuits
- (2 cups) all-purpose flour
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1/4 cups) unsalted butter, cold and cubed
- (3/4 cups) milk
- (1 pound) breakfast sausage
- (1/4 cups) all-purpose flour
- (2 cups) milk
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) salt
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- 3
Add 1/4 cup cold, cubed unsalted butter to the flour mixture and cut it in using a pastry cutter or your fingers until it resembles coarse crumbs.
- 4
Pour in 3/4 cup milk and stir until just combined. Do not overmix.
- 5
Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.
- 6
Cut out biscuits using a round cutter and place them on a baking sheet lined with parchment paper.
- 7
Bake in the preheated oven for 12-15 minutes, or until golden brown.
- 8
While the biscuits are baking, prepare the gravy. In a large skillet over medium heat, cook 1 pound of breakfast sausage until browned and crumbled, about 5-7 minutes.
- 9
Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir to combine, cooking for 1-2 minutes.
- 10
Gradually whisk in 2 cups of milk, stirring constantly until the mixture thickens, about 5-7 minutes.
- 11
Season the gravy with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Stir well and remove from heat.
- 12
Once the biscuits are done, split them open and ladle the sausage gravy over the top. Serve warm.
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