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How to Make Biscuits and Gravy
Start with cold butter and buttermilk for tender biscuits, then build your sausage gravy by browning crumbles, making a blonde roux with the drippings, and slowly whisking in milk until thick. The key is keeping your biscuit dough cold and your gravy hot.
- Total time: 35 min
- Hands-on: 20 min
- Serves: 4
- Difficulty: Easy
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold butter
- 3/4 cup cold buttermilk
- 1 pound breakfast sausage
- 1/4 cup flour
- 2 1/2 cups whole milk
- to taste black pepper
Step by step
- Make the biscuit dough. Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar in a large bowl. Cut 6 tablespoons cold butter into small cubes and work into flour with your fingers until mixture looks like coarse crumbs with some pea-sized butter pieces. Pour in 3/4 cup cold buttermilk and stir just until dough comes together.
- Shape and bake the biscuits. Turn dough onto floured surface and gently pat into 3/4-inch thick rectangle. Cut straight down with a floured biscuit cutter or glass - no twisting. Place on ungreased baking sheet with sides touching. Bake at 425°F for 15-17 minutes until golden brown on top.
- Brown the sausage. While biscuits bake, cook 1 pound breakfast sausage in a large cast iron skillet or heavy pan over medium heat. Break into small crumbles as it cooks. Don't drain the fat - you need it for the gravy.
- Make the roux. Sprinkle 1/4 cup flour over the cooked sausage and drippings. Stir constantly for 2-3 minutes until flour is cooked and mixture is lightly golden. This is your roux.
- Add milk and finish gravy. Slowly pour in 2 1/2 cups whole milk while whisking constantly to prevent lumps. Bring to a gentle bubble, then reduce heat and simmer until thickened, about 5 minutes. Season with salt and plenty of black pepper. The gravy should coat the back of a spoon.
- Serve immediately. Split warm biscuits in half and ladle hot gravy over both halves. Serve while everything is steaming hot.
Tips & troubleshooting
- Keep butter and buttermilk cold until the moment you use them - warm ingredients make tough biscuits
- Don't overwork the biscuit dough or they'll be dense instead of fluffy
- If your gravy gets too thick, whisk in more milk a splash at a time
- Season the gravy generously with black pepper - it should be almost speckled with it
- Make sure your sausage is well-browned before adding flour for maximum flavor
Variations
- Chorizo Gravy. Replace breakfast sausage with Mexican chorizo for a spicier version with paprika and garlic flavors
- Vegetarian Sausage Gravy. Use plant-based breakfast sausage and start with 3 tablespoons butter for the fat base
- Drop Biscuits. Add an extra 1/4 cup buttermilk to make a wetter dough, then drop spoonfuls directly onto the baking sheet
- Buttermilk Gravy. Replace 1/2 cup of the milk with buttermilk for extra tang that cuts through the richness
Questions
- Can I make the biscuits ahead of time?
- Fresh is best, but you can shape unbaked biscuits and freeze them. Bake straight from frozen, adding 3-4 minutes to the time.
- Why is my gravy lumpy?
- You added the milk too fast or didn't whisk enough. Strain it through a fine mesh sieve, or start over - lumpy gravy happens to everyone.
- What if I don't have buttermilk?
- Add 1 tablespoon white vinegar to regular milk and let it sit for 5 minutes. It won't be quite as tangy but works fine.
- How do I know when the biscuits are done?
- They should be golden brown on top and sound hollow when tapped on the bottom. The internal temperature hits 200°F if you want to check with a thermometer.
- Can I reheat leftover gravy?
- Yes, warm it gently in a pan over low heat, whisking in a bit of milk if it's too thick. It thickens as it cools.